Ingredients :
- 80 ml full fat coconut milk
- 1/2 tsp lemon juice
- 115 g granulated sugar
- 120 g crushed pineapple, patted dry
- 2 tbsp oil
- 1 tsp vanilla extract
- 1.5 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 medium parsnip, grated (90g grated)
- 140 g gluten-free / plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda / bicarb
- 1 pinch xanthan gum if using gluten-free flour
- 40 g raisins or sultanas
Method :
- Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin or an 8" round cake tin
- Mix the coconut milk and lemon juice together in a mixing bowl and set aside for 5 minutes to sour. Alternatively use yogurt
- Add in the sugar, pineapple, oil, vanilla and spices and mix together well. Make sure your pineapple is squeezed dey or your cakes might sink in the middle
- Mix the flour, baking powder, bicarb and xanthan gum together then stir into the wet mixture
- Stir in the grated parsnip and raisins
- Pour into the cupcake liners or cake tin and bake for 20 minutes for cupcakes or 30 minutes for the 8" layer or until golden. A toothpick test will work to check if they"re done
- Remove from the tin and let cool on a wire rack then ice with vanilla buttercream or cream cheese frosting. I only had muffin liners and should have only made 6 and baked for 35 minutes so they filled the liners.....next time!
- Recipe can easily be doubled to make a 2 layer cake
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