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

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!)



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



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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