Blueberry cupcakes with Courgette

This carrot cake is vegan, gluten-free and doesn't contain any refined sugar. The apricots and warming spices make it extra delicious!

These cupcakes are a big hit in my household, eventhough they have courgette in them. I promiss you don’t taste it! So it is a great way to sneak in some extra veggies (especially effective for non-vegetable-eating kids).
I have fooled many people with these cupcakes. Never ever has anyone guessed they have courgette in them. I love seeing their faces when i tell them (after they have eaten one of course).
They are vegan, glutenfree and refined sugar free as well, so no guilt eating these whatsoever.

Whenever I make these cupcakes, they go fast, because we eat these as dessert, snack, lunch and even breakfast! But if you do have some left, or you want to make some extra so you always have them at hand for cupcake cravings or visitors, you can freeze them well.
They will last up to 6 months in the freezer and you just have to take them out, put them in a pre-heated oven at 180 degrees Celcius for about 15 minutes and they taste just as good as the day you made them.

Blueberry cupcakes with hidden veggie courgette

Carrot Cake

This carrot cake is vegan, gluten-free and doesn't contain any refined sugar. The apricots and warming spices make it extra delicious!
Prep Time 20 minutes
Cook Time 45 minutes
Course Breakfast, Dessert, lunch, Snack
Servings 1 Cake


  • 2 bowls
  • Cutting board
  • Knife
  • Grate
  • Measuring spoons
  • Measuring cup
  • Small sauce pan or double boiler
  • baking paper
  • Cake tin/baking dish


  • 200 ML Apple sauce (Sugar free and organic)
  • 260 ML Carrot, grated on fine grate (About 125 grams)
  • Tspn Apple cider vinegar
  • 1 Handful Dried apricots (Cut into pieces)
  • 90 ML Coconutoil (Melted)
  • 125 ML Oat flour (Just take your oats and grind them in a blender or coffee grinder into a flour)
  • 250 ML Buckwheat flour
  • 90 ML Coconut sugar
  • Tspn Salt
  • ½ Tspn Baking soda
  • ½ Tspn Baking powder
  • ½ Tspn Cinnamon powder
  • ½ Tspn Speculaas kruiden (Or Pumpkinspices, Gingerbread spices or make your own Speculaas kruiden)


  • Pre heat the oven at 180 degrees Celsius (convection)
  • Melt the coconut oil in a double boiler or in a sauce pan on very low heat
  • Line the cake tin/baking dish with baking paper
  • Grate the carrot at the fine side of the grater
  • Put the apple sauce, apple cider vinegar and coconut oil in a bowl and stir well.
  • Put in the grated carrot, stir, and then add the dry ingredients. Stir until everything is well combined.
    It is a firm batter, but if it is too firm, you can add 2 tablespoons of apple sauce.
  • Add the pieces of dried apricot and stir in well.
    If you don't want too much filling, use 1 small handful of dried apricots. If you want a lot of filling, use 1 big handful. It is easy to adjust to you own taste.
  • Put the batter in the lined cake tin and bake for about 45 to 55 minutes.
    Every oven is different, so check at 45 minutes. It is done when you tap the bottom and it sounds hollow.
  • Remove the cake from the tin and leave to cool before eating.


If you don’t have the speculaas kruiden you can use pumpkin spices or gingerbread spices instead or some more cinnamon and ginger.
Or… you can make your own speculaas kruiden:
– 1 TBspn Cinnamon powder
– 1/2 Tspn Star anise powder
– 1/3 Tspn Nutmeg powder
– 1/4 Tspn Clove powder
– 1/4 Tspn Mace powder
– 1/4 Tspn Coriander seed powder
– 1/3 Tspn Cardamon powder
Stir to mix everything together well and it is ready to use. 
Keyword Apricot, Cake, Carrot, Cinnamon, Glutenfree, recipe, Refined sugarfree, Spices, vegan
Tried this recipe?Let us know how it was!

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