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VEGAN CARROT CUPCAKES + NUTILIGHT


INGREDIENTS:

2 tbsp flax seeds + 6 tbsp water

1⅓ cups whole wheat flour (160 g)

1 tsp baking powder

½ tsp baking soda

½ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp nutmeg

½ cup extra virgin olive oil (100 g)

¾ cup brown or coconut sugar (120 g)

2 tbsp soy milk

1 tsp vanilla extract

⅔ cup grated carrot

For the frosting:

Soy whipped cream

Nutilight

DIRECTIONS:

Preheat the oven