I tried some mini cakes with this flour. Mixed with buckwheat flour it created an amazingly fluffy cake that is quite spongy and stays soft and moist for several days. OK, I can only confirm one day because they didn’t last any longer

The trick seems to be to make the dough REAL moist. Like pancake dough moist. It really was so runny that I thought I might have overdone it this time. But no! It worked out perfectly fine. It might pay to grease the muffin tin in order to get them out properly. I managed to ‘peel’ them out with the help of the bamboo stick though.

For ultimate taste experience, I recommend to add some vanilla custard to the cakes. It may sound weird but it is amazing and pairs nicely with the tangy blackcurrant flavour.

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Mini Blackcurrant Cakes (Vegan, Gluten-free, Gum-free, Oil-free)

The trick for this vegan and gluten-free blackcurrant cakes seems to be to make the dough REAL moist. Like pancake dough moist. It really was so runny that I thought I might have overdone it this time. But no! It worked out perfectly fine. It might pay to grease the muffin tin in order to get them out properly. For ultimate taste experience, I recommend to add some vanilla custard to the cakes.

Course Baked Sweet, Mini cakes

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Blackcurrant, lactose-free, Mini cakes, oil-free

Servings 6 mini cakes

Ingredients

• 105 g buckwheat flour
• 50 g cornflour (maize)
• 1 tablespoon psyllium fiber husk
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 70 g dates +
• 1 1/3 cup water
• 1/2 cup (about) blackcurrants or other berries

Instructions

• Preheat the oven to 190°C. Grease the muffin form. Mix the dry ingredients in a medium sized bowl.
• Blend the dates and water to a fine cream.
• Mix blended dates with the dry ingredients and stir well until combined. It might seem a little too watery at first but the flour will soak up quite a bit of fluid.
• Scoop the dough into the form until it is filled by two thirds. Then add about 1 tablespoon of blackcurrants on top of each. Cover the black currents with the remaining dough.
• Place in the oven and bake until an inserted skewer comes out clean (about 20 minutes, depending on oven type). Let cool down a little before removing from the tray.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.