Bag 0 Bag

Ingredients

300ml soy milk, room temperature

1 tsp apple cider vinegar

2 tsp psyllium husk (+ 3 tbsp water)

 

200g wholemeal flour

100g Mornflake Gluten-Free Jumbo Oats

2 tsp baking powder

1 tsp cinnamon

1 tsp mixed spice

 

200ml vegetable oil

200g coconut sugar

300g grated carrot, squeezed

75g walnuts

75g raisins

2 tbsp orange zest

 

Frosting

3 tbsp dairy-free greek yoghurt

240g powdered sugar

1 tsp vanilla bean paste

12 walnut halves (1 for each cupcake)

Method

Pre heat the oven to 180c (160 for fan) and line a muffin tin with 12 cupcake cases.

Pour the soy milk into a jug with the apple cider vinegar and set to one side. Then mix the psyllium husk with the water in a small ramekin, and also set to one side.

Meanwhile, blitz the oats in a food processor until you have a fine flour. Pour into a large mixing bowl along with the wholemeal flour, baking powder, cinnamon and mixed spice, then mix together.

Add the psyllium husk mixture, oil and coconut sugar into the soy milk and stir until well combined.

Pour into the large mixing bowl and mix together, before folding in the carrot, walnuts, raisins and orange zest.

Scoop ¼ cup / 60ml cake batter into each of the cases, then place into the oven to bake for 15 – 20 minutes, until a cake tester comes out clean.

Remove from the oven, then place the cupcakes onto a cooling rack to cool completely before frosting.

To make the frosting, combine all of the ingredients in a bowl, then refrigerate for 30 minutes, for a stiff and spreadable frosting.

Decorate each of the cupcakes with 1 tsp frosting and a chopped walnut.




Shop the ingredients