It took me by surprise that actually, baking gluten- and eggfree is easier: my previous muffins/cakes that were gluten- dairy- and sugarfree but contained some eggs always turned out a bit too dry for my taste. While experimenting with this recipe, I realised that if I get the ratios right, my cakes are turning out not too dry or wet, but exactly right. It just took me a little practice, that’s all. 🙂
Ingredients for 12 pieces:
60g millet (flour)
40g buckwheat (flour)
40g amaranth flour
50g brown rice flour
20g tapioca starch
pinch of salt (I use pink Himalayan salt)
1 level teaspoon of baking soda (sodium bicarbonate)
1/2 level teaspoon of stevia powder
pinch of ground cinnamon
100g olive oil
1 teaspoon of apple cider vinegar
1 teaspoon of (home made) vanilla extract
100g dark chocolate (tried 50-81% cocoa content bars)
1 level tablespoon of very finely ground flaxmeal
for the chestnut-orange frosting:
250g roasted chestnut puree
juice of 1 orange
2 teaspoons of orange extract
I measure everything in grams not to annoy you, but to be precise – if you don’t have a small kitchen scale, I strongly recommend you buy one as it makes glutenfree baking so much more reproducible… Trust me (and Gluten-free Girl) on this one!
Millet and buckwheat flour I grind myself with a small spice/coffee mill – no need to look for glutenfree mills and buy it more expensive.
You’ll need 3 separate bowls: a tiny one to prepare flax eggs, a medium one for the wet and a larger one for the dry ingredients.
Trust me, this is going to take more time for me to type up than for you to bake!
- Preheat the oven at 160 C / 320 F, no convection.
- At first mix the wet ingredients in a small bowl, and heat them slightly, so that the chocolate melts.
- Measure the dry ingredients in a larger mixing bowl.
- Prepare the flax eggs: add 2-3 tablespoons of lukewarm water to the finely ground flaxmeal and whisk continuously with a hand whisk until a gelly-like mixture forms.
- Now add the wet ingredients to the flax eggs in 2-3 portions, while whisking thoroughly.
- Finally, combine wet & dry mixture, divide batter uniformly into 12 muffin caps and bake them at 160 C / 320 F for 20 minutes. (Baking temperature is important – if you bake them at 180 C / 356 F the muffins will get too dry!)
- For the frosting, just combine the ingredients in a food processor and use some sweetener to taste, if desired. (I didn’t need any.)
- Cover muffin tops with frosting and decorate with a small slice of orange.
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