Gluten Free Carrot Cupcakes 2014-09-30
with Whipped Lemon Coconut Cream
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- Yield : 12 muffins
- Servings : 12
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
If you need to eat gluten free, you don’t often get to eat cupcakes. These carrot cupcakes remedy that one.
Those who don’t need gluten-free recipes will still love these delightful little carrot and coconut cupcakes, just because they taste good.
- 2/3 cup coconut sugar (150 mL)
- 2 tablespoons psyllium husk (30 mL)
- 1/3 cup well-stirred coconut milk (full-fat) (75 mL)
- 1/3 cup melted virgin coconut oil (75 mL)
- 1 teaspoon gluten-free vanilla extract (5 mL)
- 1 teaspoon white or cider vinegar (5 mL)
- 1/3 cup chickpea flour (75 mL)
- 2 1/2 tablespoons coconut flour (37 mL)
- 2 teaspoons potato starch (10 mL)
- 3/4 teaspoon baking soda (3 mL)
- 1/4 teaspoon gluten-free baking powder (1 mL)
- 1/4 teaspoon ground cinnamon (1 mL)
- 1/4 teaspoon ground ginger (1 mL)
- 1/4 teaspoon fine sea salt (1 mL)
- 1 cup finely grated peeled carrots (250 mL)
- 1/4 cup dried currants or raisins (60 mL)
This recipe needs a 12-cup muffin tin, with cups lined with paper or foil liners.
Preheat oven to 350°F (180°C).
In a medium bowl, whisk together coconut sugar, psyllium, coconut milk, coconut oil, vanilla and vinegar. Let stand for 5 minutes to thicken.
In a large bowl, whisk together chickpea flour, coconut flour, potato starch, baking soda, baking powder, cinnamon, ginger and salt.
Add the coconut milk mixture to the flour mixture and stir until just blended. Stir in carrots and currants.
Divide batter equally among prepared muffin cups.
Bake in preheated oven at 350°F for 25 to 30 minutes or until a toothpick inserted in the center of a cupcake comes out clean, with a few crumbs clinging to it (centers may sink slightly). Let cool completely in the pan placed on a wire rack.
Frost cupcakes with Whipped Lemon Coconut Cream (see the recipe below).
Makes 12 carrot cupcakes.
Whipped Lemon Coconut Cream:
- ¾ cup (175 mL) coconut cream
- 2 teaspoons (10 mL) coconut sugar
- 1 1/2 teaspoons (7 mL) finely grated lemon zest
- tablespoon (15 mL) freshly squeezed lemon juice
Start to whip the coconut cream. Near the end of whipping it, when it is almost ready, add the coconut sugar, lemon zest and freshly squeezed lemon juice the coconut cream.
- An equal amount of parsnips can be used in place of the carrots.
- Other dried fruits can be used in place of the currants, or you can omit them altogether.
Of course, gluten free baking is a bit different than regular baking, but the results are really worth it. Even if you don’t need to eat gluten-free, you will probably love these healthy cupcakes.
This wonderful gluten free cupcake recipe comes from a new gluten free, grain free, nut free vegan cookbook called The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More.
This is what the cookbook auther Camilla Saulsbury says about the health value of this wonderful recipe for gluten free cupcakes:
“It’s time to eat cupcakes for beauty’s sake – just make sure they are these carrot cupcakes. Carrots have high levels of beta carotene, which acts as an antioxidant to help repair the cell damage that occurs through daily living. Vitamin A further protects the skin from sun damage, premature wrinkling, acne, dry skin, pigmentation, blemishes and uneven skin tone.”
Find The Complete Coconut Cookbook on Amazon:
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