Thursday, October 23, 2014

Vegan Halloween Carrot Cakes with Witchy Green Avocado Buttercream

Halloween is about a week away!! And these little cakes really bring the holiday spirit. The orange carrot cake, chocolate witch hats, and witchy green frosting are perfect for a Halloween party!

Carrot Cake

2 tablespoons finely ground flax seeds
6 tablespoons water  1 cup all-purpose flour
3/4 cup organic sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups grated carrots
2/3 cup coconut oil, melted (or any oil of your choice)

Preheat oven to 350 degrees F.

Grease a standard cupcake tray or line with paper cups if using.

Mix the ground flax seed with the water and let sit 5 minutes.

Meanwhile, combine flour, sugar, cinnamon, baking powder, and salt.

Combine the flax mixture with the oil.  Add to the dry ingredients and mix just till combined.

Gently fold in the grated carrots.

Fill each muffin tin 2/3 full of batter. Bake for 13 to 15 minutes till golden brown. Cool.

Chocolate Witch Hats

Melt 1/2 cup dairy free dark chocolate in a bowl over simmering water. Transfer melted chocolate to a piping bag fitted with a very small round tip.

I picked this random witch hat clip art from Google images. Print it out in the size that you want and place the image underneath parchment paper.

You are going to pipe the chocolate over the hat, ignoring the brim completely. Just do the triangular top part of the hat. For every witch hat point you make, pipe one circle as well. Once you have piped all of your hats, place in the fridge. You can go back and add a second coat of chocolate to thicken up the hats. If they are too thin, the melt very easily when you touch then. Once you have finished piping. Let harden in the refrigerator completely, about 10 to 15 minutes. Attach the tops of the hats to the circles using more melted chocolate. Add any details you would like. I piped little orange buckles with some orange frosting.

Butter Cream Frosting

1 large ripe avocado
1/2 cup Earth Balance Vegan Butter
4 cups powdered sugar
1 teaspoon lemon juice
1 1/2 teaspoon vanilla extract
Maggie's Naturals food coloring (I used a tiny bit of blue and green and yellow to boost the color a little)

Cream the avocado and butter together until smooth. Slowly add the powdered sugar. Mix on low at first, increasing the speed until thoroughly combined. Add the lemon juice and vanilla. Mix. Adjust color at this point.

To assemble, just pipe a bit of green frosting on each cupcake and top with a little witch hat. I finished mine off with some purple sugar pearls.


  1. I saw these cakes in Foodgawker, and the avocado butter frosting really caught my attention. What a great idea, have to try it. Pinned!

    1. Thank you!!!! :) You can use all avocado and completely replace the earth balance with it but it can be a little runnier that way, almost more like an icing. So for this I used half avocado half earth balance. Both ways are tasty though!

  2. Lovely. I love the frosting idea too

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