Valentines Gluten-free Chocolate Cakelets

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For more gluten-free recipes and tips, visit my blog at http://realfoodmadeeasy.ca/blog

RECIPE: for Gluten-free Valentines Cakelets
(scales up for more) – makes 12 cakelets in a standard muffin tin.
cake recipe Adapted from Elizabeth Barbone recipe for Serious Eats

Preheat oven to 350 degrees
1 c granulated sugar (brown sugar also works well in this recipe)
1/2 cup brown rice flour
1/4 cup cornstarch
2 T sweet rice flour
1/2 cup cocoa powder
3/4 tsp baking soda
3/4 tsp baking powder (I use double acting)
1/2 tsp salt
1/2 tsp xanthan gum
whisk all dry ingredients together in a large bowl, then add wet ingredients
1 egg, lightly beaten
1/2 cup non-dairy milk (use anything except coconut milk — it will change the texture of your cakes)
1/4 cup vegetable oil
1 1/2 tsp vanilla extract
1/2 cup hot coffee

Portion into a standard muffin tin, filling each well no more than 1/2 full. Bake at 350 degrees for 15-18 minutes.
Remove from oven and let cool completely before icing.

Ganache:
Place 1 package Enjoy Life chocolate chips (283 grams) in a medium bowl. Heat 200 grams coconut milk (1/2 tin) to a boil, either in the microwave or on the stovetop. When just boiling, pour over the chocolate chips, cover and let stand for 10 minutes.
After 10 minutes, whisk the ganache together until it is smooth and glossy. Let cool at room temperature for about 15-30 minutes if you are going to use it as a glaze. OR for 60-90 minutes if you are going to whip it and use as a frosting.
Fill a piping bag with the ganache and pipe onto your cupcakes!!!

…. now go and share one with someone you love 🙂


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