These Vegan Carrot Cake Cupcakes are AMAZING and so easy to make! They're also low-fat, oil-free, sugar-free, gluten-free optional, and low-calorie - only 79 calories each!
These super healthy Vegan Carrot Cake Cupcakes are soooo delish!
You will never be able to tell that they are vegan, oil-free, sugar-free, gluten-free optional, and low-calorie.
Only 79 calories each ?
They are also suuuuuper easy to make ??
Aka my favorite kind of recipe!
On another note... I hope everyone has a wonderful new year, and I cannot wait to see what 2016 has in store for us all!
Thank you all for your endless support and motivation!! It means the world to me.
Cost per serving: $0.24
Calories per serving: 79
Equipment you'll need: small mixing bowl, large mixing bowl, muffin tin
Ingredients: makes 10 cupcakes
2 Tbsp ground chia (or ground flax) + 6 Tbsp water
1 1/3 cup whole wheat pastry flour or gluten-free all-purpose flour
3/4 cup granulated Lakanto Monk Fruit Sweetener* (use discount code ANNIE for 20% off!)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 cup applesauce
2 Tbsp water
1 tsp vanilla extract
2/3 cup grated carrot
*Or other granulated sweetener of choice
Optional Toppings:
- My famous Sugar-Free Frosting
- The filling from this recipe
- Other vegan frosting of choice
- Vegan whipped cream
Method:
- Preheat oven to 350F, and line a muffin tin with paper liners and/or spray with non-stick cooking spray.
- Make chia or flax egg: combine chia or flax powder and water in small mixing bowl, and set aside.
- Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and Lakanto in large mixing bowl, and use a fork to mix well.
- Add remaining ingredients (including chia mixture), and mix.
- Scoop batter into muffin tin, filling it about 2/3 full.
- Bake cupcakes for 20-25 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
- Once cooled, frost cupcakes with the optional frosting or vegan whipped cream.
Adapted from Simple Vegan Blog.
Vegan Carrot Cake Cupcakes
Ingredients
- 2 Tbsp ground chia (or ground flax) + 6 Tbsp water
- 1 1/3 cup whole wheat pastry flour (or gluten-free all-purpose flour)
- 3/4 cup granulated Lakanto Monk Fruit Sweetener* (use discount code ANNIE for 20% off!)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup applesauce
- 2 Tbsp water
- 1 tsp vanilla extract
- 2/3 cup grated carrot
Optional Toppings:
- My favorite Sugar-Free Frosting
- The filling from this recipe
- Other vegan frosting of choice
- Vegan whipped cream
Instructions
- Preheat oven to 350F, and line a muffin tin with paper liners and/or spray with non-stick cooking spray.
- Make chia or flax egg: combine chia or flax powder and water in small mixing bowl, and set aside.
- Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and Lakanto in large mixing bowl, and use a fork to mix well.
- Add remaining ingredients (including chia mixture), and mix.
- Scoop batter into muffin tin, filling it about 2/3 full.
- Bake cupcakes for 20-25 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
- Once cooled, frost cupcakes with the optional frosting or vegan whipped cream.
Hi Annie,
Happy New Year to you as well Annie.
Well once again I find myself on a precipice of falling in love with your food and you, what a gal!
Be blessed,
Dave
Thank you Dave!!! Such kind words - made my day! Happy New Year 🙂
I would love to try these - but my daughter is gluten intolerant - so, how do I change them? Do you know how many peoplw cannot eat gluten ?
Hi Sue! I believe that you can use an all-purpose gluten-free baking blend such as this one:
http://www.kingarthurflour.com/shop/items/gluten-free-baking-mix
Hope this helps! Happy New Year 🙂
Happy New Year!!
May it bring many good things in your way 🙂
Thank you so much, Irina! Happy New Year to you too 🙂
Happy New Year! Thank you so much for these, they were SO delicious. Dad keeps nagging me to make more!
Love you! <3
I'm so happy they were such a big hit. Love y'all so much!