Hi guys! We hope everyone is enjoying their Summer! Though it’s been quite hot, we’ve been lucky to have good weather here.
Today we wanted to share with you a delicious vegan dessert!
Stay tuned in the next couple of weeks as we will have another blog post featuring multiple vegan and gluten-free recipes!
For Dr. Joe’s birthday, we wanted to make him a vegan, gluten-free treat. When asked what he would like he replied with CARROT CAKE!
After scouring the web for a vegan, gluten free recipe, we found a great match that yielded delicious results! Click here to access the recipe.
These cupcakes were moist, slightly sweet, and had a “cream cheese” frosting that tasted like the real thing!
Another great thing about this recipe is how easy and healthy it is!
These cupcakes had LOTS of grated carrots..
and another bonus….
we used a chia seed egg substitute to keep it vegan! It doesn’t look pretty, but the egg substitute was simple to make and the addition of the chia seeds added protein and omega-3 fatty acids!
For one egg substitute you use 1 tablespoon of ground chia seed and 3 tablespoons of water. Mix well and let the mixture sit for 15 minutes before adding to batter!
Super easy! Click here for the link for more chia seed egg substitution information.
Here is what they looked like once they were finished baking! They were delicious on their own!
But you can’t have carrot cake without cream cheese frosting!
We used Tofutti’s “cream cheese” for our frosting!
Just whip it up with some sweetener, and you’re good! We used stevia for Dr.Joe’s cupcakes!
Again, the recipe for the cupcakes can be found here.