Celiac-friendly Passion Cakes
- For the cupcakes
- 1 cup Avocados (mashed)
- ½ cup apple sauce
- 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 syrup (or maple syrup)
- 2 teaspoons vanilla extract
- 3 Passion fruit
- To decorate
- 24 Blueberries
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