Vegan Horchata Mini Cakes
Jordon, The recipe creator for this dessert, loves taking the concepts of traditional desserts or drinks and transforming them into a cake. Horchata is a rice milk drink which is sweet, cinnamon-like and incredibly delicious...so she decided to make a cake out of Horchata...and it is damn good!
Ingredients
- For the cakes:
- 200 g 7.1oz white or spelt flour
- 150 g 5.3oz soft brown, light muscovado or coconut sugar
- 100 g 3.5oz ground almonds
- 2 tsp baking powder
- 3 tsp cinnamon
- Pinch sea salt
- 1 cup rice milk
- 1 tsp vanilla extract
- 1/2 cup light olive oil
- 1 cup quartered fresh strawberries
- For the cinnamon glaze:
- 125g 4.4oz powdered sugar
- 1 tsp cinnamon
- 1 ½ tbsp rice milk
- For the decorations
- 1/2 cup rice puffs store bought
- 3-4 large fresh strawberries sliced thinly
Instructions
- Preheat the oven to 170°C / 340°F on fan bake. Grease or place muffin papers in 10 holes of a large cupcake or muffin tray.
- In the bowl of an electric stand mixer, combine the flour, sugar, ground almonds, baking powder, cinnamon and salt.
- Gradually add the milk, vanilla extract and oil.
- Evenly divide the batter between the 10 holes. Dot a few strawberry quarters into each one and press down.
- Bake for approximately 30 minutes or until golden in color, springy to the touch and a skewer inserted in the center comes out clean.
- Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.
- To make the glaze, in a small bowl combine the icing sugar, cinnamon and milk and mix together until smooth
- Once the cakes are completely cool, drizzle over the cinnamon glaze and decorate with strawberry slices and rice puffs.