Pink Carob Cupcakes with Raw Strawberry Creem Cheese Frosting

20 Aug

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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

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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

One Response to “Pink Carob Cupcakes with Raw Strawberry Creem Cheese Frosting”

  1. celestedimilla August 31, 2013 at 1:26 am #

    So lovely girlfriend! Celeste 🙂

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