Vegan Carrot Cake Cupcakes

These Vegan Carrot Cake Cupcakes are AMAZING and so easy to make! They're also oil-free, sugar-free, gluten-free optional, and low-calorie - only 79 calories each!

Course Dessert

Keyword Dairy-Free, Gluten-Free, Low-Calorie, Low-Fat, Oil-Free, Sugar-Free, Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings cupcakes

Calories 79kcal

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.

Notes

*Or other granulated sweetener of choice, equivalent to 3/4 cup sugar

Adapted from Simple Vegan Blog.

Nutrition