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| December 13, 2018

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National Cupcake Day Recipe – The Vegan Type

National Cupcake Day Recipe – The Vegan Type
Holly Martin

Yesterday was National Cupcake Day! Of course there was, there’s a day for everything. However, we definitely are not complaining if it gives us an excuse to eat cupcakes all afternoon. Cupcakes are the best type of sweet treat because they aren’t too big to feel guilty, but not too small to feel unsatisfied plus have you ever heard of someone complaining about a bad cupcake? No, me neither, therefore cupcakes are better than all sweet treats. Another great thing about cupcakes is that they can actually be healthy. Sort of, healthier than many sweet things anyway. You can be vegan or gluten free and still enjoy some delicious cupcakes. Why not try coconut lime cupcakes with an avocado lime frosting? They’re easy, delicious (don’t be put off by the avocado) and are gluten free and vegan friendly.

1/3 cup coconut oil, melted
1/2 cup agave nectar or brown rice syrup
1 1/4 light coconut milk
1 tsp vanilla extract (make sure it’s gluten-free if you need it to be)
zest from two limes
1/3 cup millet flour
1/3 cup sorghum flour
3 tbsp tapioca flour
2 tbsp coconut flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup shredded unsweetened coconut

Preheat the oven to 350F and lightly grease or line a 12-cupcake pan with paper liners.

In a medium bowl, whisk together the melted coconut oil and agave or brown rice syrup.  Add the coconut milk, vanilla and lime zest and stir well.

Sift together the millet, sorghum, tapioca, and coconut flours with the baking powder, baking soda, and salt.  Add to the liquid mixture and combine with a whisk or rubber spatula.  Stir in the shredded coconut.

Pour into prepared cupcake pan and bake for 23-25 minutes, or until the tops “spring back” under light pressure and a toothpick inserted comes out clean.  Cool slightly and remove cupcakes to a wire rack to cool completely before frosting.

For the frosting:

2 ripe avocados, pitted and peeled
juice of one large lime
splash vanilla extract (optional)
1/4 cup agave or brown rice syrup
1/4 cup coconut oil, melted

Blend the avocados, lime juice, vanilla extract and sweetener in a food processor or blender until smooth.  With the machine on, slowly add the melted coconut oil and process until combined.  Transfer to a bowl or container and chill in the refrigerator until set.

To decorate the cupcakes, frost or pipe with the avocado lime frosting and decorate with flaked coconut if desired.

Holly Martin

holly@bjournal.co

recipe

feature image from NCASS

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