Salted Caramel Cupcakes (VG, Refined Sugar Free, Natural)

Healthy & Nourishing Salted Caramel Cupcakes

Vegan, Gluten Free, Refined Sugar Free
Quick & Simple

Makes 6 (Prep 10 minutes, Bake 15 minutes)

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All this week I am sharing my ultimate healthy caramel recipes with you. I love sharing healthy alternatives to traditional 'junk food,' like Jules Arons Ultimate Banana Bread & my Baked Vegan Doughnuts.

Since going dairy free, I have really missed my caramel. Its so creamy and sweet, and there really is nothing like an indulgent caramel treat now and again. 

But Emily, you write a health food blog? How can I have caramel and cake when I'm trying to eat healthily?

Have no fear, you can eat healthily and still enjoy an indulgent cake; the best bit being it tastes incredible and you dont have to feel guilty at all, because everything in them is nourishing your body and doing you the world of good.

What swaps have you made to make these healthy?

Swap 1: Tahini rather than Butter. Tahini gives these cakes and incredible, subtle nutty flavour. Its dairy free, gluten free, and natural filled with vitamin E and vitamins B1, B2, B3, B5 and B15. as well as being an amazing source of calcium so if you are dairy free like me its an essential!

Swap 2: Oat Flour. This one is for all my gluten free people out there. Gluten isn't digestible and even if you aren't celiac it can cause digestive issues. To avoid any problems oat flour is used.

Swap 3: Using aquafaba rather than eggs. This is an ethical swap and one you dont have to make although its great if you are trying to loose weight as aquafaba is really low in calories. Its perfect for binding your cakes and helping them to rise. 

So now we know the health benefits lets get into the recipe! 

Ingredients:

• 1/4 cup Tahini
• 100g Aquafaba
• 150g Oat Flour
• 1 tsp Baking soda
• 1 tsp Vanilla Extract
• 1/4 cup Agave Nectar 
• 150 g dates
• 50g cashew butter
• 6 tbsp almond milk
• 150g Coconut cream 

Method:

1. Pre heat oven to 180 degree centigrade.
2. Add your flour, & baking soda to a bowl.
3. Whisk the aquafaba until doubled in size and frothy.
4. Add your tahini, agave, vanilla and whisked aquafaba, to your dry ingredients and fold in.
5. Spoon into 6 muffin cases and bake for 15 minutes.
6. Whilst baking add your dates, cashew butter and milk to a blender. 
7. Blend until smooth (if your blender is less power full, blend and then use a liquidizer to get a creamy consistency).
8. Remove cakes from the oven.
9. Whisk up your coconut cream whilst the cakes cool.
10. Using a piping end make holes into the cake to halfway down.
11. Pipe in the caramel mix.
12. Once all cakes are filled, pipe over the coconut cream, into swirls.
13. Top with your favorite cake topping! I used cherries, ginger, cinnamon, and date love hearts!

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Make sure to tag me @thevoguevegetarian in any pictures you take.

Comment your favorite cake flavour down below! 

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cake, cupcakes, Dairy free, gluten free, healthy, nourishing, recipes, refined sugar free, salted caramel, sweet recipe, vegan, Vegetarian