Gluten-free carrot cake cupcakes recipe
Vegan, gluten-free, wheat-free, quick & easy.
Who fancies a gluten-free carrot cake cupcake? Yes, you heard me correctly...these are GLUTEN\WHEAT-FREE- yay!
These are light & fluffy cupcakes, filled with grated carrots, walnuts and cinnamon topped with a delicious, silky smooth vanilla buttercream, a drizzle of caramel sauce and whole walnuts.
I made these these cupcakes to celebrate my sister graduating from University!
She is gluten intolerant and her favourite cake is carrot cake! I decided to adapt my previous carrot cake recipe into some cupcakes, making them completely wheat-free!
They turned out great and she loved them :)
These cakes are quick & easy to make and would be perfect to bake for a special occasion, birthday, event etc!
They're a great way to enjoy a classic carrot cake in a non-classic way!
Top them off with grated carrot, ground cinnamon or walnuts for added crunch!
Everyone will want to tuck in!
Preparation- 30 minutes
Baking time- 18-20 minutes
Makes- Around 12-15
Level- Easy
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Ingredients for the cupcakes
-240ml of almond milk (I use unsweetened)
-1 teaspoons of apple cider vinegar
-212g of gluten-free self-raising flour
-240g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-1 teaspoons of ground cinnamon
-75g of grated carrot
-25g of ground walnuts
-60g of coconut oil (melted)
Ingredients for the frosting
-120g of vegan butter
-350g of icing sugar
-1 & 1/2 teaspoon of vanilla bean paste (You can use extract)
-1 teaspoon of dairy-free milk (if needed)
Decorations
-Caramel sauce (Get the recipe here)
-Walnuts
-Carrots
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To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line two cupcake tins with cupcake cases.
Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
Step 3- In a large mixing bowl, sift the flour, sugar, baking powder, bicarbonate of soda, ground cinnamon, grated carrot and walnuts.
Mix well to combine.
Step 4- Add the melted coconut oil into the 'buttermilk' and whisk to combine.
Step 5- Add the wet ingredients into the dry ingredients and mix.
Step 6- Fill the cases 3/4 full with the delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cupcakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the buttercream
Step 1- Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.
Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, vanilla bean paste.
Whizz together until fluffy & fully combined.
Add a splash of milk if the buttercream is too thick.
Step 3- Transfer the buttercream into a piping bag fitted with a large round nozzle.
Step 4- Pipe a bulb of buttercream onto each cupcake and top off with a drizzle of caramel sauce and a walnut.
You could even add on some grated carrot or a sprinkling of ground cinnamon.
Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days.
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Holly Jade
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