These delightful cakes are coeliac friendly, gluten-free and gorgeously sweet. With vanilla sponge and a chia jam surprise inside, they're an indulgent treat that are fun to make too! Topped with the icing on the cake, literally... almond butter and chocolate frosting topped with cacao nibs & strawberries are the super tasty finishing touch. Share with friends at a party or event!
Equipment
- Small Saucepan
- Wooden Spoon
- Mixing Bowl
- Fridge
- Oven
- 12 Hole Cupcake Tray
- Cupcake Cases
- Large Bowl x 2
- Blender
- Spatula
- Skewer
- Cooling Rack
- Electric Whisk
- Piping Bag
Ingredients
For the chia jam
- 100g Frozen Strawberries/Raspberries
- 2 Tbsp Cold Water
For the cakes
- 2 Tsp GF Baking Powder
- 40g Buckwheat Flour
- 60g Rice Flour
- 3 Large Eggs
- 175ml Unsweetened Almond Milk
- 2 Tsp Pure Vanilla Extract
To decorate
- 1 x 250g Carton of Coconut Cream (Chilled)
- 6 Strawberries (Halved)
Method
- Start by making the chia jam, add the frozen berries and water to a small pan.
- Heat the pan over a medium heat, stirring continuously, for 6 mins so some of the liquid is reduced.
- Remove the pan from the heat and stir in the chia seeds and maple syrup, transfer the jam to a bowl and leave it to cool before storing it in the fridge until you are ready to use it.
- Preheat the oven to 170oc and line a 12 hole cupcake tray with cases.
- Combine the 3 flours and baking powder together in a large bowl.
- Add all the remaining cupcake ingredients to a blender or food processor, then pulse 2 or 3 times until everything is combined.
- Pour the mixture into the bowl of dry ingredients then stir it all together with a spatula until smooth, do this thoroughly to make sure you don’t get any flour lumps!
- Divide the batter between the 12 cupcake cases then dollop spoonfuls of the chia jam on top of each cupcake (in the centre).
- Bake them for 20-25 minutes until risen and a skewer comes out clean.
- Leave the cupcakes to cool in the tray for 10 minutes then move them to a cooling rack to cool completely.
- While the cupcakes are cooling you can prepare the frosting, add the coconut cream to a large bowl and beat it with an electric whisk for 2 minutes so it increases in volume.
- Add the cacao powder, maple syrup and almond butter to the bowl then whisk for a further minute until you are left with a thick and chocolatey frosting!
- Place the bowl in the fridge until you are ready to use it.
- When the cakes have cooled, use a piping bag to spread the frosting on top of the cupcakes then top each one with a chopped strawberry half and some cacao nibs.
- Share & enjoy!
Print
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