Vegan cup cake with vegan pumpkin ice cream

Vihitha Muniswamy
Aug 16, 2020
3 min read

Updated: Oct 1, 2020

The cup cakes are made by using coconut curd.

Coconut flesh is highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow's milk , coconut milk is lactose free so can be used as an egg substitute for those with lactose intolerance. Coconut milk is popularly used in many cuisines especially in tropical and subtropical countries where they are grown.

Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the form of medium chain saturated fatty acids (MCFAs) in particular, one called lauric acid. Lauric acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral, antifungal and antibacterial that destroys a wide variety of disease-causing organisms. It is therefore thought that consumption of coconut milk and other coconut-derived foods may help protect the body from infections and viruses.

The pumpkin ice cream is made from coconut cream.

Hence the name vegan cup cake with vegan pumpkin ice cream.

VICKS COOKS

16th August 2020

Makes - 16 cup cakes

Course - Appetiser

Diet - Vegetarian

Equipments used - Steel mixing bowl, Aluminium cup cake moulds, Hand Mixer.

INGREDIENTS

- Refined flour ( 200 grams or 1 1/2 cup)

- Coconut curd ( 250 ml or 1 cup)

- Sunflower oil ( 125 ml or 1/2 cup)

- Sugar ( 165 grams or 3/4 cup)

- Baking Powder ( 1 1/4 tsp)

- Baking soda ( 1/2 tsp)

- Cocoa powder ( 1/4 cup)

Method of preparation

- Add all these ingredients into a steel bowl.

- To make coconut curd, take 1 cup of coconut milk. Squeeze ( 1 tbsp ) of lemon juice in it.

The fermentation process takes some 4 to 6 hours. It's best if you prepare the coconut milk at night and leave it to ferment overnight.

Coconut curd can be preserved in refrigerator for upto 2 days.

Do not use canned coconut milk the preservatives in it may alter the process to form the coconut curd.

Coconut curd has many health benefits over regular curd like low fat content and high quantity of vitamin B12 which is good for brain health.

- Mix all these ingredients with a hand mixer or a stand mixer whatever is available in your kitchen. It's more effective if you use a hand mixer or stand mixer ,it has multiple speed control levels.

- Grease the cup cake moulds .

NOTE:-

I have used aluminium cup cake moulds, you can even use non stick cup cake moulds anything of your choice but my suggestion is, it is best to use aluminium moulds because in the non stick moulds the coating is not permanent it would wear off after frequent usage and sometimes at some point the coating would stick to your food. Whereas in the aluminium moulds there are no such problems and also the aluminium moulds are long lasting.

- Add the cup cake batter into these moulds. Fill only 3/4th of each of these cup cake moulds because when the cup cakes are getting baked it rises and if the moulds are completely filled the batter will fall out from the moulds.