GF Banana, Coconut and Carob Cupcakes

Preparation time
15 mins
Cooking time
15 mins
Difficulty
Easy
Serves
6 people
Meal course
Baking
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GF Banana, Coconut and Carob Cupcakes


These vegan cupcakes are a freakin delight, and that’s coming from a gluten and dairy loving carnivore like me. They are perfect for our friends with allergies because they are dairy, gluten and refined sugar free but trust me when I tell you the are still full of deliciousness.
I made this recipe up for a bake sale at my little girls’ school and I was told they got snapped up in record speed. Enjoy!

 

1 cup Gluten Free Plain Flour
2 heaped tsp Gluten Free Baking Powder
1 super ripe banana
1/4 cup coconut oil
1/4 cup pure coconut cream
1/2 cup coconut sugar
2 tsp vanilla extract

Carob frosting –
50g pack coconut butter
1/4 cup coconut sugar
1/2 cup pure coconut cream – thick cream from top of tin only ***
1/2 cup roasted carob powder

Toasted Coconut flakes for decoration

  1. Pre-heat your fanforced oven to 160c. Beat all the cupcake ingredients together well with electric beaters until fully combined, and then beat on high for a further minute. Spoon into 6 patty cases and bake for 15 minutes. Remove from the oven and set aside to fully cool before icing.
  2. TO MAKE THE CAROB FROSTING - Using electric beaters, beat the coconut butter and coconut sugar together until super smooth. Beat in the coconut cream and carob powder and keep beating for several minutes on high until pale and thick. Pipe onto cooled cakes and decorate with roasted coconut flakes.
  3. TIP *** To ensure you only get the thick cream from the top of the tin make sure you DO NOT shake the tin before opening. I always pay a little extra to buy premium 100% pure coconut cream - check the ingredients if you're unsure. It has a greyish tinge to the cream as there are no additives but this won't affect the colour of your final dish.

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