At our family reunion, my family was responsible for the food on the “celebration” night. With at least 4 different diets, coming up with a celebratory dessert was a bit tricky. We needed a sugar free, vegan, gluten free dessert for 50 people. We decided on a cupcake cake. We made 4 different kinds of cupcakes and let people choose their own.
I ended up trying two different recipes, and fortunately, they were both very good.
The first recipe was a sugar free, vegan, raw cupcake. It was kind of terrifying, because I’ve never done any raw “baking.” But it turned out really well. We used the recipe here, and if I ever need a raw dessert, I would definitely make it again. It tasted a bit like carrot cake batter and it was very rich, but it was moderately easy, and it was definitely yummy.
I also converted a gluten free carrot cake recipe into gluten free carrot cupcakes, and they were SO good. I had people who don’t need to eat gluten free asking for the recipe. It’s in Bette Hagman’s Gluten-Free Gourmet Cooks Fast and Healthy book. I would absolutely make this recipe over and over and over again. You will never even guess that it has mayo in it, and the flours are pretty common GF flours.
1/2 cup bean flour (like garbanzo bean)
1/2 cup cornstarch
1/2 cup tapioca flour
1/2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
1/4 tsp ginger
3/4 cup sugar
1/2 cup mayonnaise
1 1/2 cups grated carrots
Preheat oven to 350. Prepare 9×9 in pan by greasing. (Recipe is easily doubled.)
In medium bowl, blend first 7 ingredients as well as ginger and salt. Set aside.
In large mixing bowl, beat eggs until light. Add sugar and mayo. Beat to blend. With a spoon, beat in flour mix. Add carrots. If you wish, add nuts and cranberries. Stir until blended. Dough may be quite thick. Spoon into prepared pan and bake 30-35 minutes until a tester comes out clean.
Delicious!! I never even got pictures!