Vegan Carrot Cake Cupcakes
1 1/2 Cups Vegetable oil
2 1/4 Cups of Flour
2 Cups Sugar
4 Tbsp ground flax seeds (mixed with 12 Tbsp of water)
2 tsp cinnamon
1 tsp baking powder
2 tsp baking soda
2 Cups finely chopped carrots (I used a food processor and then packed it in the measuring cup)
Turn over to 350 degrees. Mix ground flax with water and set aside for five minutes. Mix together oil, sugar and flax seeds. Then add the flour, salt, cinnamon, baking powder and baking soda. After the ingredients are thoroughly mixed add the chopped carrots. Line a cupcake pan with your cutest liners and lightly spray with vegetable spray. Fill each two thirds of the way full. Place in over for 15-20 minutes.
Cream Cheese Frosting:
1/2 Cup Vegan butter
1 Container of Tofutti cream cheese
4 Cups Confectionary sugar
2 ½ tsp Vanilla extract
Mix the butter and cream cheese until creamy. Add the rest of the ingredients. Refrigerate until ready to use.
1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg (I used Cinnamon instead)
1/4 tsp Cinnamon
1/2 Cup Soymilk (I’m sure this would work with any milk or non-milk substitute)
1/2 tsp Apple Cider Vinegar (I believe you can substitute this for regular white vinegar)
1/2 tsp Pure Vanilla Extract
Egg Replacer for 1 Egg (If you don’t use egg replacer feel free to use 1 egg)
4 Tbs Earth Balance (regular margarine should work too)
- 1/2 cup powdered icing
- 1 tbsp soy milk
Preheat oven to 350F. Take all the wet ingredients and put in a small pot on the stovetop on low. Whisk ingredients together to blend well. Do not let the mixture get too hot, it should just be warm to the touch. Mix the dry ingredients together in a large bowl. Add the wet to the dry and mix until just incorporated. Do not over mix. The batter will be 1) Very very sticky- but don’t worry, and 2) It tastes like a dream- try not to eat all of it.
Since I did not have a mini doughnut maker, I used regular cupcake pans. I added a little over a tablespoon to each cup and spread it so it covered the entire bottom. Put in oven for 9-12 minutes. Let them cool! Then take an apple core, or a knife works fine, it is just a little more difficult. As if you were coring an apple, cut a hole in the center of the soon to be “doughnut”. As you can see in the picture above, it looks just like it would if you used a doughnut pan!
If you have mini doughnut pans put a little over a tablesoon of the batter in every section!
Oatmeal Cookie in a Jar
3/4 Cup of White Sugar
3/4 Cup of packed brown sugar
1 Cup of instant oats
1 1/2 Teaspoons of baking powder
1/2 Teaspoon of salt
1/2 Cup of raisins
1/2 Cup of vegan chocolate chips
Layer ingredients in a 1 liter mason jar. After each ingredients, pack it down so that everything fits, nice and snug. I used a funnel to get all of the ingredients in nice and clean!
Put a gift tag on the jar stating: Preheat oven to 350 degrees F. In a medium bowl, combine 2 Tablespoons of ground flax with 6 Tablespoons of water and let sit for five minutes. Then soften 3/4 Cup of vegan margarine and 1 teaspoon of vanilla. Add the entire contents of the jar and mix all ingredients until completely combined. Drop a spoon full of batter per cookie and bake cookies for 12 to 15 minutes!
Tip: Substitute out the raisins for extra chocolate chips or vise versa.
Brown Sugar Cookies
1 stick of Earth Balance Butter
1 cup unbleached flour, plus 2 tablespoons
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
1 cup packed brown sugar
1 Tablespoon of ground flax + 3 Tablespoons of water
2 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Mix together flax with the water and set aside for 5 minutes. Mix together rest of ingredients. Bake for 8 minutes, and let cool. After they cool for 10 minutes move to cooling rack/ eat! They are best warm, enjoy!