Celiac-friendly Passion Cakes

Name: Celiac-friendly Passion Cakes
Total time: 50 min
Yield: 24
Ingredients: 1 cup Avocados (mashed); 0.5 cup Applesauce; 0.25 cup Egg substitute (beaten); 0.75 cup gluten-free self-rising flour; 1 teaspoon vanilla extract; 2 Passion fruit; 4 tablespoons Corn starch (or arrowroot powder); 1 cup Almond milk (or soy milk); 1 cup cocoa powder; 0.333 cup Agave nectar (or maple syrup); 2 teaspoons vanilla extract; 3 Passion fruit; 24 Blueberries

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Health Score:

3,7 / 10

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

169

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	169 kcal	(8 %)
Protein	1.33 g	(1 %)
Fat	10.87 g	(9 %)
Carbohydrates	17.07 g	(11 %)
Sugar added	10.3 g	(41 %)
Roughage	0.37 g	(1 %)

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Vitamin A	92.1 mg	(11,513 %)
Vitamin D	0.17 μg	(1 %)
Vitamin E	0.73 mg	(6 %)
Vitamin B₁	0.03 mg	(3 %)
Vitamin B₂	0.06 mg	(5 %)
Niacin	0.37 mg	(3 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	11.73 μg	(4 %)
Pantothenic acid	0.06 mg	(1 %)
Biotin	0.04 μg	(0 %)
Vitamin B₁₂	0.15 μg	(5 %)
Vitamin C	1.03 mg	(1 %)
Potassium	22.53 mg	(1 %)
Calcium	25.68 mg	(3 %)
Magnesium	1.63 mg	(1 %)
Iron	0.26 mg	(2 %)
Iodine	5 μg	(3 %)
Zinc	0.07 mg	(1 %)
Saturated fatty acids	6.59 g
Cholesterol	39.33 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cakes

For the cupcakes: 1 cup
Avocados (mashed); ½ cup
Applesauce; ¼ cup
Egg substitute (beaten); ¾ cup
gluten-free self-rising flour; 1 teaspoon
vanilla extract; 2
Passion fruit

For the topping: 4 tablespoons
Corn starch (or arrowroot powder); 1 cup
Almond milk (or soy milk); 1 cup
cocoa powder; 0.333 cup
Agave nectar (or maple syrup); 2 teaspoons
vanilla extract; 3
Passion fruit

To decorate: 24
Blueberries

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Preparation steps

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

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

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.

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.

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

Melt the cacao butter over low heat

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

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

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