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Vegan Cupcake of Carrot and Chocolate

ingredients

servings

7

Type 0 wheat flour

2 cups

Carrots

1 unit

Coconut milk

1 cup

Sodium bicarbonate

1 teaspoon

White vinegar

1 teaspoon

Nutmeg

1 teaspoon

Ground cinnamon

1 spoon

Sunflower oil

1/4 cup

Iodized salt

1 pinch

Stevia

3 teaspoons

Agave syrup

1/4 cup

single courses from Chile

Vegan Cupcake of Carrot and Chocolate

Vegan Cupcake of Carrot and Chocolate

vegan with gluten

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Vegan Cupcake of Carrot and Chocolate

Rich and richer

Vegan Cupcake of Carrot and Chocolate step 1

step 1

Grate the carrot, and it should be a cup in total

Vegan Cupcake of Carrot and Chocolate step 2

step 2

Mix the carrot with the flour and salt

Vegan Cupcake of Carrot and Chocolate step 3

step 3

They mix the humid ingredients and incorporate very well (the vinegar with the bicarbonate also)

Vegan Cupcake of Carrot and Chocolate step 4

step 4

Both preparations are mixed, until a homogeneous mass

Vegan Cupcake of Carrot and Chocolate step 5

step 5

Bake for 40 minutes at 180 degrees C

Vegan Cupcake of Carrot and Chocolate step 6

step 6

Let cool and garnish with melted chocolate at your choice

Vegan Cupcake of Carrot and Chocolate step 7

step 7

The chocolate I use I do based on coconut oil, cocoa powder without sugar and stevia. If you want to do that, take equal parts of coconut oil and cocoa. For this recipe, take approx. 5 tbsp each

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