Raw Coconut and Banana Cupcake


Vegan Carrot Cake

Versión Española Aquí

I first discovered veganism five years ago when I was searching for dairy-free cake recipes on Google. One of the search results read the words “Lavender and Lemon Cheesecake” and “Raw Vegan” in one line, and I thought “how the f@$% is that possible?”.

My curiosity took me to Emily Von Euw’s blog, This Rawsome Vegan Life, and I am so glad it did. A lot has changed on Emily’s blog but one thing is consistent – creative, original and ultra vegan recipes that will leave you asking the same question I first did. And I personally hope that one day one person will find my blog and ask “how the f@$% did she make that happen? How did she make something look so good, taste so good and be so healthy?”

On that day, I spent hours reading every thing she had written since her first post and I still don’t understand why she called that dish a “cheesecake” instead of a cake or tart. 

I decided to mimic the same concept but call it a raw cupcake and simplify the recipe (in my opinion, Emily tends to use more ingredients than necessary). Without further a due, I present to you dairy-free and super easy to make Coconut and Banana Raw Cupcakes.


By Daniela Pimentel Furtado, Dulce y Natural

Total Time: 1 day

Makes: 8 cupcakes



  • 125 grams raisins
  • 100 grams cashews
  • Filling

  • 1 ½ soft bananas
  • 100 grams cashews
  • 3 tablespoons coconut oil


    Soak all the cashews in water for 12-24 hours. Drain the water and pulverize 100 grams of the cashews into a flour (for the filling) and the lightly pulverize the other 100 grams into small chunks (for the base).

    First the base. Add the raisins to food processor and mix until you have a sticky mixture. In a bowl, mix the chunks of cashews and the raisins together. Set the mixture into a mould, adding only a tablespoon to each cupcake mould. Press firmly to make a flat base. Freeze.

    Meanwhile the base is freezing, make the filling. Simply add all the ingredients into a food processor then pour into the moulds.

    Freeze the cupcakes for 2-4 hours.

Carrot Cake


Vegan Carrot Cake

If I ever have what I like to call “baker’s block” (brain farts when you don’t know what to bake), all I have to do is Face Time Maaaa (my mom) and ask her what she recently baked, write down her recipe then alter it to be free of dairy and eggs! Thanks Maaaa!

Actually, I’d like to add that “writing down” her recipes is very difficult. Whenever I ask her for measurements, she usually says “3 to 7 grams” or “I just look and see, then I know”. Mind you, she is becoming more and more blind with each day so I don’t know how she can “just look and see” and then know.

Anyways, the last time I had a baker’s block she had made a carrot cake for my brother’s birthday. After making my own carrot cake, I showed my brother the photos and he was stoked to give it a try (he is a fitness and gym rat). My mother on the hand was very pissed off. According to her, I “ruined the recipe and made it too healthy!”.

I think I’ll have to go back home to Canada to prove her wrong...


By Daniela Pimentel Furtado, Dulce y Natural

Total Time: 60 minutes

Makes: 1 cake, 20 centimeters


  • 260 grams flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoons salt
  • 150 grams cane sugar
  • 120 grams apple sauce
  • 150 grams soy milk
  • 2 teaspoons vanilla
  • 3 carrots, grated
  • 50 grams agave, maple syrup or honey
  • 3 teaspoons lemon juice


    Preheat the oven to 200°C. Mix the dry ingredients in one bowl. With the help of a food processor, mix the wet ingredients in a separate bowl. Mix all the ingredients together until well blended. Add the carrots last. Grease the cake pan with margarine or coconut oil and pour the batter. Bake for 30 minutes or until golden.