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The Ultimate Vegan PB Carob Cupcake: Guilt-Free Indulgence

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March 7, 2025

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The Ultimate Vegan PB Carob Cupcake: Guilt-Free Indulgence

A moist vegan, sugar & gluten free, peanut butter-infused carob cake, crowned with a silky whipped peanut butter frosting.
And did you know you can find more @jodishealthybakes on You Tube. Imagine transforming your favorite sugar-laden, gluten-infested, dairy-drenched delights into irresistible healthier versions that even your grandma would approve of. Craving a classic chocolate chip cookie? Let’s swap that sugar for a natural sweetener, throw in some almond flour, and voilà—a treat that’s practically a health food (or at least that’s what we’ll tell ourselves).
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Prep Time 20 minutes
Cook Time 22 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 2 cups Gluten Free Flour
  • 1 ¾ cup Coconut Sugar
  • ¾ cup Missy J's Carob Powder
  • 2 tsp Baking Powder
  • 1 ½ cup Baking Soda
  • ¼ tsp Sea Salt
  • 1 cup Unsweetened plant-based milk (Flax, Almond, Coconut)
  • 1 tbsp Apple Cider Vinegar
  • ½ cup Coconut Oil (Melted and cooled)
  • 1 tbsp Vanilla Extract
  • ⅔ cup Unsweetened Applesauce
  • 1/4 cup Boiling Water

PEANUT BUTTER VEGAN FROSTING

  • 125 grams Vegan Butter. I use Miyokos Unsalted Butter
  • 125 grams Organic Palm Shortening. Azure Standard
  • 180 grams Smooth Organic Peanut Butter
  • 550 grams Allulose/Monkfruit Blend Powdered Sugar. (SIFTED)
  • 1/2 tsp Vanilla Extract
  • 3-4 tbsp Unsweetened plant-based milk (Flax, Almond, Coconut)

Instructions
 

CAKE INSTRUCTIONS

  • Preheat oven to 350 degrees. Line and/or grease muffin tins.
  • Mix 1 tbsp. vinegar to almond milk. Set aside to curdle.
  • Mix flour, coconut sugar, carob powder, baking powder, baking soda and salt on low in a bowl or standing mixer.
  • Add oil, applesauce, vanilla and almond milk/vinegar mixture.
  • Carefully add boiling water until well combined.
  • Divide batter into muffin tins.
  • Bake on the middle rack for 17-20 minutes until a toothpick inserted in the center of the pan comes out clean or just a few crumbs.
  • Let cool

FROSTING INSTRUCTIONS

  • Beat the vegan butter and shortening for about 5-7 minutes till light and fluffy. Be sure to beat for at least 5 minutes. 6-7 is better. Start low for about a minute, medium for a another minute or so and then high for the remainder of the time.
  • Add Peanut Butter. Blend till smooth and incorporated.
  • Add half of the sifted powdered sugar mixture, mix, then add the other half. Start on low to avoid dust cloud. (Ask me how I know. lol)
  • Add Vanilla Extract.
  • Add 2-4 tbsp. vegan milk to loosen up a bit.
Keyword carob, chocolate free, dairy free, gluten free, healthy, indulgent, sugar free, vegan