Sugar, dairy & gluten free mix
This cake mixture can be used to make either cup cakes or brownies. Here I will show you how to make both with a sweet Reese’s esque almond butter centre. You could also add protein powder and ground flaxseeds to pack some extra power into the mixture.
This cake mixture can be used to make either cup cakes or brownies. Here I will show you how to make both with a sweet Reese’s esque almond butter centre. You could also add protein powder and ground flaxseeds to pack some extra power into the mixture.
Ingredients
For the basic cake mixture:
- Gluten free flour with xanthan gum (add 1 teaspoon if not included) or white spelt flour (If you can deal with a little gluten) -2 cups
- Cocoa powder (Higher the quality the better)- 1 cup
- Baking powder- 1 ½ tablespoons
- Fine sea salt- A pinch
- Vegetable oil- ½ cup
- Maple syrup (Higher the quality the better)- 1 cup
- Brown rice syrup- ½ cup
- Strong brewed coffee- ½ cup
- Almond milk or soy milk or rice milk- ½ cup
- Vanilla extract- 1 tablespoon
For the sweet almond centre:
- Almond butter- ¼ cup
- Maple syrup- ¼ cup
Method
- Preheat your oven to 180 degrees.
If making brownies line your baking dish with parchment paper. For the cupcakes I used handy non-stick cupcake cups that can be put in the oven.- Sift all the dry ingredients into a large bowl. (Flour, cocoa, baking powder and salt).
- Wisk together all the wet ingredients in a separate bowl (vegetable oil, maple syrup, brown rice syrup, the coffee, milk and vanilla essence).
- Combine the wet and dry ingredients together. Be careful not to over beat as this is what makes brownies and cupcakes tough rather than nice and soft).
Pour the cake batter into your prepared baking dish or cupcake cups. If you’re including the sweet almond centre (which I highly recommend) only fill each cup halfway.- To make the almond centre mix the maple syrup and almond butter together and drop a teaspoon size of the mixture into each cup.
- Fill the cups with the remaining batter and pop into the oven.
- Bake for about 30minutes. To check if they are ready use the toothpick test. If the toothpick comes out with no or very little chocolate on it then they are ready).
- Let your cupcakes/ brownies cool and tuck in!
If you want some added sweetness, a butter cream icing is a perfect addition. Here I have added some Betty Crocker butter cream icing to some of my cupcakes. This of course is not a dairy free, sugar free, gluten free addition, however there are healthy butter cream recipes that you can find online. Unfortunately I didn’t have time to buy the ingredients for this but next time I will experiment with a more healthy icing.
