It’s been two months since I baked and brought treats into work — not good. So, I made these “ginger nutmeg spice cupcakes” from Chef Chloe Coscarelli‘s cookbook Chloe’s Kitchen, substituting chickpeas for pumpkin because I didn’t have the latter on hand. Then I topped them off with vanilla cream cheese icing and homemade date caramel. I took them to work to share with my colleagues and they went over very well with my colleagues and even the cleaning lady. Everyone loved them!!! Did I mention that the cupcakes are vegan (and made with mostly organic ingredients)?
No introduction needed. 🙂 These babies speak for themselves!
3 tbsp Earth Balance coconut spread
1 tbsp Earth Balance or Becel (light) margarine (optional)
1 (10 oz) bag of Dandies vegan marshmallows
1 tbsp coconut cream (optional)
6 cups Rice Krispie or Koala Crisp cereal
2 tbsp flaxmeal
½ cup sweetened or unsweetened toasted shredded coconut (you can toast these by putting it in your oven for about 7 mins; just stir occasionally)
½ cup melted carob chips (optional)
Melt coconut spread, margarine and marshmallows in a large saucepan
Once melted, add coconut cream, flaxmeal and Rice Krispie cereal
Stir until well combined
Grease or line an aluminum or metal pan with parchment paper and spread out the mixture into the pan, using a spatula or spoon
Drizzle with melted carob chips and sprinkle with shredded coconut
Let chill in fridge for 30 mins, cut and serve!
I decided to celebrate my birthday with two weeks worth of food and celebrations. On the Sunday preceeding my birthday I did glow-in-the-dark mini-golf with some friends at church. Then, on my actual birthday, I commemorated the auspicious occasion by baking myself a vegan carrot cake with vegan cream cheese. It was supposed to be three tiers of vegan goodness, but my amateur cake-making skills came to the fore and basically the cake started to fall apart as I was icing it. Better luck next time…
Then I invited a friend over to help me eat it, and we played Just Dance 4 on the Nintendo Wii. It was a great day!
Here’s the recipe:
2 1/2 cups all-purpose flour, or whole wheat pastry flour, or “Fi Mi” Gluten Free blend
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon allspice
1 tsp nutmeg
1 tsp cloves
1 tsp ground ginger
1 teaspoon salt
1 ½ cups coconut sugar
4 vegan eggs (e.g., 6 tsp Ener-G Egg Replacer with 8 tbsp water, 4 tbsp flaxmeal or chia seeds and 12 tbsp warm water, 1/3 cup flaxmeal and ¾ cup water). I would ground the chia seed, but that is optional
1 teaspoon vanilla/almond flavouring
1 cup coconut oil
2 cups fresh carrots, finely grated (or use same amount of carrot fiber left over from juicing)
1 can (14 ounce) can crushed pineapple, drained or 1 ½ cup fresh, chopped (optional but highly recommended!)
1 cup shredded dried coconut (optional)
1 cup chopped mixed nuts (pecans and walnuts) (optional)
1 cup raisins or chopped dates (optional)
Cream Cheese Frosting:
2 (8 ounce) packages vegan cream cheese (I use Tofutti)
1/3 cup vegan margarine, softened (I use Earth Balance) (optional)
1 teaspoon vanilla
2 cups vegan powdered sugar or 1/3 cup stevia
- Preheat oven to 350 degrees Fahrenheit. Grease two 9″ x 9″ round pans and dust it with extra flour such that the whole interior the pan has a light covering and there are no naked spots. This is essential to the success of your cake.
- In a large bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In a medium bowl, mix sugar and egg replacement until creamy, then add vanilla and almond flavouring (if using), followed by coconut oil.
- Add wet ingredients to the dry ingredients and mix thoroughly. Stir in carrots, pineapple, and coconut. Add nuts and raisins, if using.
- Smooth batter into prepared pans. Bake for 40 to 45 minutes or until toothpick comes out clean.
- While the cake bakes, make the frosting. With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar. Be sure to let the cake adequately cool before frosting.
Tip: Save your hands. Use your food processor, fitted with the grating blade, to grate the carrots. Use your electric mixer to mix the batter and mix the frosting. In the words of Drake, you can thank me later.
“Trying a Ting”: Decorate the cake with chopped nuts, chopped crystallized/candied ginger, ginger cookies and/or dust with the spices used (cinnamon, cloves, allspice, ginger).
“Trying a Ting”: Try substituting ½ of the oil with ½ cup avocado.
This has become my go-to carrot cake recipe. Over time, I’ve gotten better at making it: