Vegan carrot & walnut cupcakes
1:52 pm
I saw a recipe the other day on Twitter that really caught my eye and I knew immediately that I wanted to try it out! I follow The Vegan Society, and they regularly post vegan recipes - this one was a recipe for gluten free carrot and walnut cake. I used the recipe from The Vegan Society website, but the recipe is originally from Vegan & Gluten-Free Baking, which is part of Parragon's range of cookbooks.
I changed it up a little bit because I didn't have all the ingredients, and I turned it into cupcakes instead of one big cake! This recipe made 12 muffin cakes. Here's my adapted recipe:
Ingredients
- 225g self-raising flour
- 2 teaspoons baking powder
- 115g brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 85g walnuts, roughly chopped
- 225g grated carrots
- 125ml maple syrup (I used golden syrup)
- 125ml rapeseed oil (I used olive oil)
- 225g icing sugar
- (Approximately) 100g vegan margarine
Method
- Preheat the oven to 160 degrees C and set out your cake tin with the cake cases - I made 12.
- Mix the flour and baking powder in a mixing bowl and stir in the sugar, cinnamon, nutmeg and walnuts.
- Stir in the grated carrots along with the syrup and oil. Mix well.
- Spoon the mixture into the cake cases and try as best as you can to make them even!
- Bake in the oven for about half an hour, but check regularly after 20 minutes. When you can put a knife into the centre of each cake and have it come out clean, you know they're ready!
- Cool the cakes before adding the buttercream icing.
- To make the icing... Beat together the icing sugar and vegan margarine until it becomes smooth.
- Spread the icing on top of each cake. I also used leftover walnuts and cubes of vegan fudge to decorate the top.
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