...this is a story of possibility... (evilmannequine) wrote in vegancooking,
...this is a story of possibility...
evilmannequine
vegancooking

strawberry rhubarb fae cakes

I made these once before I went gluten free, and was blown away.
Just today I adapted them, and I think I like them even more than I did with wheat.

I call them fae cakes because they are more sweet and cakey than a muffin, and not as over the top as a cupcake.

Strawberry Rhubarb Fae Cakes

 

Mix the following:

½ cup quinoa flour

½ cup brown rice flour

½ cup black bean flour

½ cup sorghum flour

2/3 cup potato starch

1/3 cup tapioca flour

1 teaspoon xanthan gum

 

(this will make more flour than you need, save the rest for your next batch. Also, feel free to use your favorite gluten free flour mix instead!)

 

Cake:

2 ¾ cups gluten free flour mix

1 ½ cups sugar

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

1 unit egg replacer (I used ener-g)

1 teaspoon vanilla

1 cup sour milk (add 2 tsp lemon juice to soy milk, stir, and let sit to curdle. I do this with rice, even though I know it doesn’t curdle)

½ cup canola oil

3-4 cups diced rhubarb and strawberries

1 cup toasted walnuts, chopped

 

Topping:  

¼ cup sugar

2 teaspoons cinnamon, or to taste

 

 

Mix up the cake your cake (dry ingredients first, then wet, then the chunks) and divvy it up into muffin/cupcake tins with liners. Fill them a bit higher than you would for cupcakes, as they don’t rise quite as much because they have so much stuff in them. Sprinkle generously with the cinnamon/sugar mixture and pop in the oven at 350 degrees for about a half hour.

 



Tags: -allergies-gluten/wheat, breakfast foods-muffins, desserts-cakes-fruit
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