Ingredients
DRY 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.