Carrot Cake Cupcakes with Cashew Cream Cheese Icing // vegan, gf, refined sf

Sometimes all I want to do is indulge in something naughty

Ya feel me?

In my 17 years of life I have never made a better, more indulgent healthy treat. It’s like you’re deceiving your sweet tooth, it’s so good.

Fun fact about me: my favorite cake is carrot cake

What I love about this specific recipe is that the cake stays extremely moist, yet still fluffy and the icing seriously mimics real cream cheese frosting like nobody’s business. Plus, for all of you who are already prejudging it’s difficulty, I’m here to tell you that these are really easy to make and don’t require a lot of time or skill (woohoo!).

For the cupcakes…

    • 1 1/4 cups blanched almond flour
    • 2 tablespoons coconut flour
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 2 large eggs, room temperature
    • 1/3 cup refined melted coconut oil
    • 1/3 cup honey
    • 2 teaspoons vanilla
    • 1/2 cup grated carrots
  • Preheat the oven to 350°F (175°C). Line a muffin tin with 8 muffin liners.
  • In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.
  • In a large bowl, mix together the eggs, oil, honey, and vanilla.
  • Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.
  • Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.
  • Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool.

For the faux cream cheese icing…

  • 1 1/2 cups raw cashews, soaked in hot water 1 hour or cool water 6-8 hours
  • 1/2 cup full-fat coconut milk or cream
  • 3-4 Tbsp maple syrup
  • 1/4 cup  coconut oil (preferably the consistency of softened butter)
  • 1/4 tsp lemon zest
  • 1-2 Tbsp lemon juice
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • Soak cashews in very hot water for 1 hour or in cool water for 6-8 hours. Drain thoroughly and add to a blender. To the blender, also add remaining ingredients.
  • Blend until creamy and smooth, scraping down sides as needed. It’s important to get the frosting as creamy and smooth as possible, so blend on high with a high-speed blender until the texture is silky and smooth.
  • Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla for vanilla flavor, or more lemon zest for tang.
  • Transfer frosting to a medium mixing bowl (with room to blend / whisk) and cover. Place in the freezer and chill for 45 minutes. Then remove from freezer and whisk. Freeze for another 45 minutes – 1 hour and whisk again. Then leave in the freezer until semi-firm to the touch (cheesecake texture // ~ 2-4 hours) and use a hand mixer (or whisk) to blend until creamy and smooth. Depending on how firm your frosting is, this may take a little work at the beginning as it softens. If too thick, microwave in 15-second increments until blendable (or leave out at room temperature to soften).
  • Your frosting is ready to use.

It’s that simple.

I encourage everyone to try out this recipe, which is now one of my favorites. And anybody who does make these decadent cupcakes, please send me pictures via instagram @moodymadeline.

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read my previous blog post: But First, (no) Coffee

The Best Healthy Chocolate Cookies // GF, DF + Refined SF

Do you ever come to a cross roads where you want to stick to your healthy eating lifestyle but you also really want to eat a bomb chocolate cookie? Me too.

Well… you’re in luck today because I’m sharing the most amazing cookie recipe that fits all of my weird health requirements and still tastes like junk food. Let’s be honest, when I first discovered these cookies I made them way too often and they disappeared way too quickly. Now I try to limit how often I make them, but they will always be one of my favorite chocolatey treats. Also, they are some of the simplest cookies to make ever.

Double Chocolate Fudge Cookies:

makes approximately: 20

Ingredients

2/3 cup cocoa (or cacao) powder

1 cup organic coconut sugar

1 teaspoon baking soda

generous pinch of himalayan pink salt

1 cup natural unsweetened almond (or peanut) butter

1/2 cup aquafaba (canned chickpea juice)

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees fahrenheit. In a large bowl, sift together all the dry ingredients, making sure there’s no lumps. In a medium bowl combine remaining wet ingredients. Add the wet ingredients to the dry ingredients and thoroughly incorporate until a thick batter/slightly runny dough is formed. Line two cookie sheets with silpats or parchment paper, and make small balls out of the dough (about 2 tbsps each). Make sure to spread apart nicely because they tend to flatten out and expand. Bake for 9-11 minutes or until edges are slightly crisp. Cookies should be slightly crisped on edges and soft and gooey in the center. Let cool on a baking rack and keep for up to four days.

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If you make these cookies please send me a picture, I would love to see!

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Read my previous blog post: Simple Paleo Lemon Blueberry Muffins

xoxo, Madeline

Simple Paleo Lemon Blueberry Muffins

 

Let me tell you, these muffins did not last long in my house.

Just yesterday I went blueberry picking with my mom and best friend, and when I came home I couldn’t resist not making something with the berries . So that is what I did with my Friday afternoon. I made these very simple, healthy and yummy blueberry muffins. They are such a great snack.

I am starting to incorporate more eggs back into my diet, and I feel like this is a great way to make the slow transition. These muffins are full of protein, good fats and fiber. I love to stick them into my toaster oven to get nice and warmed throughout and then put some butter on them. So good.

4 eggs

½ cup full fat coconut milk

6 tbsp raw honey

¼ cup fresh lemon juice

Zest of 1 small/med lemon

3 tbsp coconut oil, melted and cooled

1 tsp pure vanilla extract

⅔ cup coconut flour

¼ cup tapioca flour

1 tsp baking soda

⅛ tsp salt

¾ cup fresh blueberries

 

Preheat oven to 350 degrees Fahrenheit.

Line  muffin tins with cupcake liners and then spray non-stick oil into liners (I failed to do this and mine stuck pretty bad to the liners).

In a large bowl combine all wet ingredients using an electric hand mixer or stand mixer.

In a medium sized bowl combine all dry ingredients. Then slowly add dry ingredients to the wet ingredients just until incorporated (don’t over mix).

Finally, hand mix in the blueberries until thoroughly dispersed. Scoop batter into muffin tins and fill about 3/4 of the way, leaving room for them to rise. Bake for 20-25 minutes or until a toothpick comes out clean. Cool completely to store, or enjoy warm with butter. Yum.

Thank you for reading, if you try these out I’d love to hear how you liked them. xoxo

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Read my previous blog post: Beachin’ it 🌴 // Best Oahu Beaches