Cupcakes don't have to be unhealthy! These nutty vegan currant cupcakes are free of refined sugar, gluten and oil - and even contain vegetables. Of course, they are also delicious. Dig in!
Whenever I bake something sweet, I always try to keep it as healthy as possible. In other words, refined sugar is taboo. I like to use coconut blossom sugar instead - as in this vegan cupcake recipe.
I do not use oil in principle. This can be a real challenge when it comes to baking, but it's totall possible. Strangely enough, I find the lack of eggs to be the smallest problems. You can easily use unsweetened applesauce instead.
Another challenge is gluten-free baking - but I like challenges, so these vegan currant cupcakes are both sugar-free, oil-free and gluten-free. I tend to go for a mixture of gluten-free flour (in this case buckwheat flour) and ground up nuts.
And that's not all: these currant cupcakes even contain vegetables. Funnily enough, they were meant to become Carrot Cake Cupcakes. But during the many attempts of optimizing this recipe, I decided on the version with currants - but I also kept the carrots. You can also leave out the berries, the cupcakes taste delicious even without them.
Cupcakes without topping are not cupcakes but muffins, that's why the sweet currant cupcakes got a nice cashew cream on top. I sweetened the cream with maple syrup, but you can totally use other liquid sweeteners like rice syrup or agave syrup.
So, there's nothing more to add. Let's get baking!
If you try these nutty vegan currant cupcakes, leave me a comment or rate the recipe. You can also show me your creation on instagram (@veggiejam). I'm always very happy when you try my recipes.
Recipe
Gluten-free & Vegan Currant Cupcakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 Cupcakes 1x
- Category: breakfast, dessert, snack
Description
Cupcakes don't have to be unhealthy! These nutty vegan currant cupcakes are
free of refined sugar, gluten and oil - and even contain vegetables. Of
course, they are also delicious. Dig in!
Ingredients
- 1 ¼ cup coconut milk or other plantbased milk
- 2 cups grated carrots ((180 g))
- ¼ cup unsweetened applesauce ((80 g))
- 1 ½ cup coconut sugar ((220 g))
- 1 tsp vanilla extract
- 1 ½ cup buckwheat flour ((270 g))
- ½ cup ground hazelnuts ((65 g))
- 1 ½ tsp baking powder
- ½ tbsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
- ¾ cup red currants ((100 g))
Cashew frosting
- 1 ½ cup cashews
- ¼ cup + 2 tbsp coconut milk
- ½ tsp vanilla extract
- 2 tsp lemon juice
- 2-3 tablespoon maple syrup
Instructions
- Soak the cashew nuts in hot water.
- Preheat the oven to 175 °C.
- Mix the plantbased milk, grated carrots, apple puree, vanilla and coconut blossom sugar.
- Combine the dry ingredients in another bowl and stir in the wet ingredients. If the mixture appears too dry, add 1-3 tablespoon of plant drink. Then fold in the currants.
- Divide the mixture into 12 cupcake or muffin forms and bake in the preheated oven for 20 minutes. Remove from oven and allow to cool.
- While the cupcakes are baking, blend the ingredients for the cashew cream until smooth and then place in the fridge.
- Use a piping bag to spread the cashew cream over the cooled cupcakes. Garnish with fresh currants.
- Store leftovers in the refrigerator for up to 5 days.
This post is also available in German (Deutsch).
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