Vegan Carrot Cake Cupcakes
Ingredients
Cupcake
- 1 1/3 cup unsweetened almond milk
- 2 tsp apple cider vinegar
- 1 flax egg (1 tbsp ground flax & 3 tbsp water)
- 1/3 cup coconut oil
- 1 cup Sugar In The Raw
- 1/2 tbsp vanilla
- 2 cups grated carrot
- 1/2 canned pineapple (puréed)
- 2 1/2 cups flour (I used whole grain)
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp all-spice
- 1/2 tsp salt
Frosting
- 2 cups Sugar In The Raw
- 1/2 cup coconut oil
- 1/2 tsp apple cider vinegar
- 1 tbsp lemon juice
- 1/2 tbsp vanilla
- 1-2 tbsp plant milk
Preparation
Combine the almond milk and ACV and set aside for ten minutes to create a vegan substitute for buttermilk
Combine the ground flax with water and set aside as well
In a large bowl, combine the dry ingredients: the flour, baking soda, baking powder, cinnamon, ginger, all-spice, and salt
In a separate bowl, combine the coconut oil, sugar, and vanilla
Add the vegan buttermilk and flax egg and mix, preferably with a hand blender
Slowly combine the dry ingredients with the wet mixture, one cup at a time
Fold in the grated carrots and the pureed pineapple from a can
Preheat the oven to 350°F
Line a muffin pan and pour the batter in
Bake each batch for about 20-25 minutes, this recipe makes about 24 cupcakes
Frosting
Blend the Sugar In The Raw in a high speed blender until it turns into powdered sugar and set aside
In a large bowl, use a hand mixer to beat the coconut oil for about 1-2 minutes
Add the ACV, lemon juice, and vanilla
Add the sugar slowly, about 3/4 cup at a time and blend
Add plant milk as needed
Add the frosting on top and enjoy
