Okara carrot cupcakes

Are not my little cakes cute ? Hey, I have to eat vegetables…
They are healthy carrot cakes.

I was usually using egg to make ok’cake (made with okara tofu fiber, click here for more). Not this time, so they are egg free and vegan, if that matters.

Very simple, just mix : 1 cup of steamed finely grated carrot, 1 cup of okara. 2 tbs of coconut cream. 1/2 cup of juice carrot with a little water. 2 tbs of potato starch for binding. Kurozato black sugar, cake spices. Then into 4 cup cake molds. I shaped the bulk as they don’t grow bigger when they cook. They even slightly shrink.

The baked cakes. I took them out of molds after 20 minutes and continued 20 minutes after putting them upside down, so they dried better. Then I poured a little lemon juice on top and let cool.

The icing is coconut cream (from a can) with vanilla powder and a little sugar.

Ananas-chocolat, simple cup cakes

Ananas-chocolat. Pineapple-chocolate. A perfect match in heaven.

For melting mini-cakes…
Roughly like the brownies :
1/2 block of tofu (200 gr) into the mortar, lots of non sweet cocoa powder, 2 tbs cane sugar, 1 tbs of instant coffee, 3 or 4 tablespoons of flour, 2 tbs of tahin (sesame butter), 2 tbs of rum, enough water to get a cream texture.