Earthy sweet chocolate-like carob with decadent tropical notes of coconut in a moist fluffy crumb; Carob and Coconut Cupcakes.
Salivate over something buttery and tender. Get ready to swoon over this rich, velvety goodness. And, indulge.
This dish will eradicate your belief that vegan food can’t be made to taste this scrumptious and moreish.
When to Make:
Make this:
- When you’re hosting a beach-themed summer party at home and want to impress your guests with a decadent dessert
- When you’re looking for a chocolate alternative that’s caffeine-free but packed with flavour
- When you need a show-stopping dessert for your toddler’s birthday party
What Inspired Me:
My love for Carob and Coconut Cupcakes was born at a vegan festival in Loughborough Junction, London, where I was selling my creations at a stall. My friend Jessica had organized the event, and I was thrilled to share my passion for plant-based baking with the community.
Recipe Highlights:
- Vegan and gluten-free: A guilt-free treat that’s perfect for all diets
- Decadent and rich: A chocolatey flavour that’s hard to resist
- Moist and fluffy: A perfect crumb that’s simply irresistible
- Tropical twist: The coconut adds a delightful hint of tropical flavour
What equipment to use:
For this recipe, I suggest:
High-speed blender
Oven
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
Instructions