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Celiac-friendly Passion Cakes

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Celiac-friendly Passion Cakes
Health Score:
Health Score
3,7 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
169
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie169 kcal(8 %)
Protein1.33 g(1 %)
Fat10.87 g(9 %)
Carbohydrates17.07 g(11 %)
Sugar added10.3 g(41 %)
Roughage0.37 g(1 %)
Vitamin A92.1 mg(11,513 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.06 mg(5 %)
Niacin0.37 mg(3 %)
Vitamin B₆0.01 mg(1 %)
Folate11.73 μg(4 %)
Pantothenic acid0.06 mg(1 %)
Biotin0.04 μg(0 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C1.03 mg(1 %)
Potassium22.53 mg(1 %)
Calcium25.68 mg(3 %)
Magnesium1.63 mg(1 %)
Iron0.26 mg(2 %)
Iodine5 μg(3 %)
Zinc0.07 mg(1 %)
Saturated fatty acids6.59 g
Cholesterol39.33 mg
Author of this recipe:

Ingredients

for
24
For the cupcakes
1 cup
Avocados (mashed)
½ cup
¼ cup
¾ cup
gluten-free self-rising flour
1 teaspoon
2
For the topping
4 tablespoons
Corn starch (or arrowroot powder)
1 cup
Almond milk (or soy milk)
1 cup
0.333 cup
Agave nectar (or maple syrup)
2 teaspoons
3
To decorate
24

Preparation steps

1.

For the cupcakes: Preheat the oven to 350°F. Grease two 12-hole mini cupcake pans

2.

Beat the avacado and applesauce until light and creamy. Gradually beat in the eggs until well blended.

3.

Sift in the flour and fold in gently with the vanilla, until just combined. Using a teaspoon, scoop all the flesh, juice and seeds from the passion fruit into the mixture and gently stir until combined. Add milk  (if needed) if the mixture is too stiff, to give a soft dropping consistency.

4.

Spoon into the pans and bake for 10-15 minutes until golden and springy to the touch. Place on a wire rack to cool completely.

5.

For the topping: mix the cornstarch and almond milk together in a blender and then add to a saucepan and bring to a boil. As soon as it starts boiling remove from heat and stir until thickened and smooth. Stir in the agave and set aside

6.

Melt the cacao butter over low heat

7.

In a stand mixer with a whisk, add the dairy free butter and vanilla. Whisk and slowly add in the cornstarch mixture and melted cacao butter. Keep whisking until it is thick and smooth

8.

Let cool completely in the fridge. You may need to whip again to soften before using.

9.

Spread over the cakes and top with a blueberry. Leave to set

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