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Healthy cakes, made with organic ingredients to experience in each piece a trip full of sweetness of the heart with our loved ones in these Christmas times.
Apple puree. Peel the apple, remove the seeds and cut into quarters. In a saucepan arrange the pieces of apple, cinnamon, the spoonful of brown sugar and water. Cook on low heat for 15 minutes, remove the cinnamon stick, step on the apple with the help of a fork, leaving chunks.
Dough. In a bowl, mix the applesauce, piloncillo powder, coconut oil, vanilla and apple cider vinegar with a balloon until a homogeneous mixture is obtained. Add the mixture of dry ingredients. Whole wheat flour, corn starch, baking soda, cocoa, baking powder, salt, cardamom and walnut. Mix as you incorporate the ingredients interspersed with coconut milk and then finish mixing with a rubber spatula. In a baking tray with an ice cream spoon fill only ¾ parts with the mixture. Cook in a preheated oven at 180 degrees centigrade for approximately 20 minutes. (We check with a stick if it comes out dry is that our cupcakes are already). After cooking, remove from the oven, let cool 3 minutes in the mold. When this time has passed, remove them carefully and let cool on a rack.
Coconut grating Take the meat out of the coconut with a sturdy knife, it will have a brown skin stuck to the side that was touching the shell. Remove this skin with a vegetable peeler. Grate the coconut with the help of a grater. Pour the coconut grated into a baking tray and mix it with the agave syrup to taste, bake for about 10 minutes.
PRESENTATION
Sprinkle the cupcakes with the coconut grated.
TIPS
Put the dough in the oven quickly because the baking soda starts to react once it is moistened. If more texture is required in the dough, add vegan chocolate zest.
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* Percentage of daily values based on a 2,000-calorie diet.
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