Pink Carob Cupcakes with Raw Strawberry Creem Cheese Frosting

P1120600s titled

This is my new go-to cake / cupcake recipe! Why you ask? Forget the labels (vegan & gluten-free) – this batter turns into a deliciously moist and fluffy creation!P1120598s

Strawberry Creem Cheese Frosting

P1120568s labeled

Stir to combine!

Ingredients (makes one dozen cupcakes):

  • 1 2/3 Cup white rice flour
  • 1 Cup non-dairy milk
  • 2/3 Cup maple syrup
  • 1/2 C carob powder
  • 1/2 Cup coconut oil
  • 4 Tablespoons seltzer water
  • 2 teaspoons baking powder


  1. Preheat your oven to 350 degrees.  In a large mixing bowl combine your white rice flour, carob powder, baking powder, and stir to combine.  Add your non-dairy milk, maple syrup, coconut oil, seltzer water, and stir until fully incorporated.
  2. Pour your batter into either paper-lined muffin tins.  Bake for 35-40 minutes.  To ensure your sweets are fully baked insert a toothpick into the center of your dish, if it comes out clean it is ready!P1120572s
  3. Let your cupcakes cool and top with your strawberry creem cheese frosting.  I topped my carob cakes with organic strawberries dipped in melted chocolate.P1120618
  4. Enjoy eating whole!P1120603s P1120600s P1120598s

1 Comment

Questions? Comments? :)

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: