One of my co-workers is on a 3 month vegan diet. She has a challenge with her sister that she was going to eat only vegan for 3 months. Personally, I don’t think I can ever become a vegan, I love my milk and cheese too much (and don’t like soy milk that much).
Well my co-worker is almost at the end of her successful three months, so I thought I’d bake her some vegan cupcakes. Personally, I could never think of baking without eggs, so these cupcakes were kind of a challenge to me too. But I have to say, they are very delicious and you wouldn’t know until someone told you that they were vegan. This recipe is from Vegetarian Times magazine.
You can make this cake in a 9”x5” loaf pan, or 3 6”x3” mini loaves or 12-cup muffin tin.
Ingredients:
All Purpose Flour – 2 cups (you can substitute whole wheat pastry flour)
Baking Soda – 2 tbsp
Baking powder – 2 tsp
Light Brown Sugar – 2/3 cup
Ground Cinnamon – 2 tbsp
Ground Ginger – 2 tbsp
Salt – ¼ tsp
Crushed Pineapple in its own juice– 8 oz., can, drained and liquid reserved
Finely grated Carrots – 1 cup (2-3 medium carrots)
Carrot juice – ½ cup (I subbed V8 Vfusion Orange juice)
Canola Oil – 1/3 cup
Vanilla essence – 1 tsp
Raisins – ½ cup
Walnuts (or any nuts) – ½ cup, optional
Method:
- Pre heat oven to 350°F. Spray the baking pans you are baking in with cooking spray.
- Whisk flour ground cinnamon, ginger, baking soda, baking powder and salt in a large mixing bowl.
- In a separate bowl, mix together carrot juice, ¼ cup reserved pineapple juice, oil, sugar and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix well to incorporate. Scoop into prepared baking pan(s).
- Bake large loaf 50 to 60 minutes, mini loaves 35 to 45 minutes, or muffins 18 to 22 minutes, or until toothpick inserted in center comes out clean.
- Cool 5 minutes in pan(s). Unmold and cool.
This cake is sweet, but not overly so, very much like a breakfast muffin. I took them to work and everyone really liked them.
These are really full of some goodies, very healthy!
ReplyDeleteThat was very sweet of you to make vegan muffins and support her project! The muffins look delicious.
ReplyDeleteIs it really 2 tbsp baking soda that this recipe calls for? Like you, I bake with eggs, and vegan baking is new to me, so thanks for this recipe :)
Thanks Meeso.
ReplyDeleteHi Nuour, yes, it is 2tbsp baking soda. I call them "everything cupcakes" because of the fruits/ veggies/nuts added to them. They are nice and fluffy too. You should try them.
you are a good friend! and ofcourse the muffins looks gr8 too.
ReplyDeleteHi Pavani,
ReplyDeleteI'm into eggless baking, but not vegan though. I would love to try this recipe. I usually bake Indira's carrot cake into muffins. But pineapple is a new additon. Thank You.
I've seen a similar recipe at a fellow blogger's before, and i'm intrigued by your pairing of carrots, nuts and pineapple! wow, that should be healthy too...I'll be trying these sometime Pavani! they look good:) your friend must be very happy to have them!
ReplyDeletelove the ingredients in the recipe
ReplyDeletewow!!! i love these healthy muffins...i have blogged MG muffins ... mine is little different from urs... carrot n pineapple combo sounds grt....gud entrty
ReplyDeleteI can guess how delicious it is .. just by looking at the ingredients. Never found good vegan ones that were as spongy as the ones with egg.. Taste I am sure is great..But how is the texture ? Are these as soft as the ones with egg ?
ReplyDeleteThanks for sharing..
Hi Pallavi, They are soft and wouldn't know that they are made without egg unless somebody told you. You should try these.
ReplyDelete