Vanilla Almond Cupcake w/ Carob Cream center & Vanilla Icing

what you'll need:
1/3 cup almond flour/ meal
2/3 cup tapioca flour
1/3 brown rice flour
1 tsp baking soda

2 flax eggs
Approx. 1/3 cup raw agave nectar
1 tsp. vanilla extract
3 tbsp. almond butter
almond milk

start your ovens...350!
in a medium bowl combine all flours and baking soda.
in a small bowl prepare your flax eggs. then add the agave, vanilla and almond butter. combine all ingredients thoroughly, then add this mixture to your flour bowl. mix together well. add almond milk to mixture until consistency is thick but smooth.
bake for about 20 minutes.
makes one dozen cupcakes.

for the carob center you will need:
1/2 tbsp olive oil
1 tbsp agave
1/4 cup carob chips
2 tbsp flax meal
powdered sugar

melt the carob chips in a small bowl. add olive oil and agave. combine these ingredients.
next add the flax meal and begin adding powdered sugar slowly. continue mixing and adding sugar until thick consistency is reached. it should be almost a frosting consistency but not as stiff.
using a frosting dispenser and once cupcakes have cooled, insert this mixture into the center of each cupcake.

for the icing you will need:
1 tbsp olive oil
3 tbsp almond milk
1 tsp vanilla
1 tbsp agave
powdered sugar

combine olive oil, milk, vanilla and agave in a medium bowl. add powdered sugar slowly and continue mixing (I used a whisk) until icing consistency is reached. Once cupcakes have completely cooled, apply icing.

hope you enjoy!
you are loved.

Vegan Egg Replacement: Flax Eggs

instead of using eggs in my baking, I often use flax eggs.
to make a flax egg, you'll need:
2 tbsp. flax meal
1 tsp. baking powder
3 tbsp. water


combine all the ingredients using a fork as a whisk.
and there you go!

Vegan Gluten-free Guava Cupcake with Pineapple Icing

what you'll need:

1/3 cup spelt flour
2/3 cup Buckwheat flour
1/3 cup brown rice flour
1/3 almond flour/meal
1 tsp. baking soda
1/2 tsp. pink salt

2 flax eggs
2 tbsp. olive oil
6 tbsp. raw agave nectar
1/3 cup + 1 tbsp. guava marmelade (mine was 100% pure guava, no sugar)
10 tbsp. almond or other non-dairy milk

start your ovens...350!
mix all the flour, baking soda and salt in a medium-large bowl.
in a small-medium bowl, prepare your flax eggs. then add olive oil, agave, guava and almond milk. combine all ingredients thoroughly then pour into the dry ingredients.
combine all ingredients. the batter should be thick but a little more milk can be added if necessary.
bake for approx. 18 minutes or until a toothpick inserted into the center comes out clean.
let them cool thoroughly before applying the icing.

for the Pineapple Icing you'll need:
1 1/2 tbsp vegan butter (I used Earth Balance with olive oil)
3 tbsp. Pineapple juice
powdered sugar

begin by combining the butter and juice with a small whisk. add powdered sugar in 1/2 cup increments until icing peak.

apply icing to cupcakes and you're done!
this recipe makes one dozen cupcakes.

hope you enjoy:)
you are loved.