Dessert

Vegan raspberry creme cakes

Name: Vegan raspberry creme cakes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 15
Ingredients: 3 cups (300g) almond meal; 1/2 cup (100g) rice flour; 60g cornflour; 3 tsp baking powder; 1/4 cup (40g) white chia seeds; 1 cup (250ml) rice milk or almond milk; 1/2 cup (125ml) maple syrup; 1/2 cup (125ml) extra virgin olive oil; 2 tsp vanilla extract; Freeze-dried or fresh raspberries, to serve; 2 cups (500ml) rice milk; 1/4 cup (50g) rice flour; 1 tbs maple syrup; 1 tsp vanilla extract; 3/4 cup (150g) extra virgin coconut oil

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by delicious. team

delicious. team

May 01, 2017

These cakes are vegan-friendly, gluten-free and completely guilt-free too. Healthy never tasted so good. This recipe is an extract from Teresa Cutter's new cookbook, Healthy Baking - Cakes, Cookies + Raw ($69.95), available now.

3 cups (300g) almond meal
1/2 cup (100g) rice flour
60g cornflour
3 tsp baking powder
1/4 cup (40g) white chia seeds
1 cup (250ml) rice milk or almond milk
1/2 cup (125ml) maple syrup
1/2 cup (125ml) extra virgin olive oil
2 tsp vanilla extract
Freeze-dried or fresh raspberries, to serve

Vegan buttercream

2 cups (500ml) rice milk
1/4 cup (50g) rice flour
1 tbs maple syrup
1 tsp vanilla extract
3/4 cup (150g) extra virgin coconut oil

Method

1.

For buttercream, place 1 1/2 cups (375ml) rice milk in a pan over medium heat and bring to a simmer. Combine remaining 1/2 cup (125ml) rice milk with rice flour, then add to pan and whisk to combine. Reduce the heat to low and cook, stirring, for 4-5 minutes or until thick. Transfer to a bowl and cover surface with plastic wrap to prevent a skin forming. Chill until cold.
2.

When cold, place buttercream base in a food processor with remaining ingredients and whiz to combine. Chill until needed.
3.

Meanwhile, preheat oven to 180°C and grease two 12-hole (1/3-cup-capacity) muffin pans. Combine almond meal, rice flour, cornflour, baking powder and chia seeds in a bowl. Add rice milk, maple, oil and vanilla. Combine well, then set aside for 15 minutes for the chia to swell slightly.
4.

Divide batter among 15 muffin holes and bake for 30-40 minutes or until a skewer inserted comes out clean. Cool in pans, then serve with buttercream and raspberries.