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Vegan no sugar chai masala cupcakes

Ingredients: 80 mls veg oil; 30-50g of mixed dried fruit (better If soaked for a while beforehand), 2 tablespoons maple syrup, 2 tblsps flax or chia seeds mixed with 6 tablespoons water and left to thicken before adding; 140g of grated carrot; 1 tsp (or more if you like a stronger spice taste)chai masala spice; 1 tsp bicarb; 175 g self raising flour (or half and half of self raising mixed with spelt flour) Enough Soya milk (or other plant milk) to make a soft, dropping consistency. Optional some chopped walnuts to decorate.

Method: Prepare your cupcake cases in a cupcake tray and heat oven to 180 degrees fan. In a bowl mix the oil with maple syrup, flax eggs, carrots and soaked dried fruit. Mix well with a wooden spoon before adding the sifted flour(s), bicarb and spice. You need to add some soya (or other plant milk of choice) to make the mixture a soft, dropping consistency. How much will depend on which flour you used. Fill the cupcake cases and bake for 25-35 mins, checking at about 20 mins to make sure they arent done. They will not be as sweet as conventional cupcakes - if you want to sweeten them, then make icing for decoration. I prefer them just as they are, warm out of the oven!