Gluten free & Vegan Carrot cupcakes

Servings: 4
Course: Main Course, Side Dish


For the cupcakes

  • Flax egg flaxseeds 1 tsp + water 3tsp – mix and wait 10 mins
  • 90 g carrot
  • 25 g raisins
  • 25 g walnuts
  • 40 g apple puree
  • 30 g vegetable or coconut oil
  • 30 g maple syrup
  • 35 g coconut sugar
  • 60 g buckwheat flour
  • 20 g almond flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger powder
  • A pinch of salt

For the cashew cream

  • 100 g cashews soaked in warm water for 2-3 hours
  • 2 tbsp maple syrup
  • 1.5 tbsp lemon juice
  • 1-2 tbsp filtered water
  • A pinch of salt


For the cupcakes

  • Preheat the oven at fan assist 165℃ / gas mark 3 and line a muffin tray with paper liners.
  • Make the flax egg – mix flaxseeds and water and wait 10 mins.
  • Grind carrot, raisins and walnuts with a food processor or chop them finely.
  • Put apple puree, vegetable oil, maple syrup, coconut sugar and flax egg in a bowl and mix well.
  • In a separate bowl, shift buckwheat flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger powder, and pinch of salt and mix.
  • Pour the mix of wet ingredients into the dry flour mix and whisk until you have a smooth batter.
  • Fold the chopped carrot, raisins, and walnuts in the batter and mix until combine.
  • Pour the batter into the muffin tray.
  • Bake, rotating the tin halfway through, until a skewer inserted in centres comes out clean. It takes 20-25 mins.
  • Let them cool completely before decorating.

For the cashew cream

  • Place 1 tbsp filtered water and all the ingredients in a blender or food processer.
  • Blend until smooth and add more water as needed. Butter cream like consistency is ideal.
  • Transfer the cream to a piping bag with a nozzle of your choice.
  • Pipe the cream onto each cupcake and decorate as you like.


Walnuts, buckwheat flour, almond flour, cinnamon, cashew nuts