I’ve been a chocaholic for as long as I can remember, so it’s no surprise that my favourite desserts are usually chocolate flavoured. However, I used up all my cocoa on my orange chocolate mousses and wanted to give these a go. My brother (Jack) has always been the best baker, carrot and ginger cake being one of his specialties. So these are my low-FODMAP, veganised homage to Jack’s cake!
Limitations imposed by a low-FODMAP vegan lifestyle, especially when it comes to desserts, can be pretty severe. (No butter, no milk, no eggs, no wheat, no gluten etc, etc…) However, this recipe is really easy and takes less than an hour, from start to finish. The ingredients are simple, nothing weird like ‘vegan margarine’ required. Just good old simple larder staples.
Even though I’m not a baker, I was determined to master these. I didn’t want them just to be ‘low-FODMAP, vegan cupcakes’. I wanted them to be as good and tasty as the non-vegan, non low-fodmap variety, to prove that you don’t have to miss out just because you are vegan and have IBS!
These are soft and moist, deliciously gingery, sweet and surprisingly light. Great for sharing, and very moorish. Perfect as a Christmas dessert, for birthdays and anniversaries as well as causal Tuesdays and everything in between!
Please give them a try!
Anyone can enjoy them, you don’t have to be a vegan or have IBS! Maybe a loved one has an egg allergy, or a wheat intolerance or maybe you have a vegan friend or colleague or are just trying to watch your carbon foot-print?! Even if you’re just sceptical that a low-FODMAP, vegan cupcake can taste good, I challenge you to try these delicious treats! And I’d love to know your thoughts. If you do give them a go please tag me on instagram or message me on my facebook page. I’d love to hear from you.
Enjoy!
Carrot and Ginger Cupcakes
Ingredients
- 1 1/2 cups gluten free low-FODMAP flour
- 2 tbsp milled linseed and 6 tbsp water
- 1/2 cup plant based milk I used provamel unsweetened almond
- 1/4 cup cold pressed rapeseeed oil
- 2 tsp baking powder
- 1 cup demerara sugar
- 2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 medium or 1 large grated carrot
Instructions
- Preheat the oven to 175C
- Mix the linseed and water and 'whisk', with a fork to let air into the mixture. Set aside for circa 10 minutes. This is your 'egg' substitute .
- Pour all the ingredients except your carrot into a blender and blend. Adding your 'egg' when it's ready and blend again.
- Wash and grate your carrot and add it to the mix. You can either pulse it or stir it into the mix but I wouldn't blend it, as its nice to have the texture.
- Pour the mixture into individual cup cake holders/a cupcake tin.
- Bake for 35 minutes.
- Add a couple of pecans on top and its ready to serve!
- Enjoy!
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