Strawberry Orange Mini Cakes
Prep time
Cook time
Total time
Author: The Seasonal Diet
Serves: 11
Ingredients
- 1 cup brown rice flour
- ¼ cup coconut flour
- ¾ cup non-dairy milk
- 2 Tbsp. coconut oil
- 1 orange, zested & juiced
- ½ cup coconut sugar*
- 1 cup strawberries
- ⅛ tsp. ginger powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. guar gum
- 1 Tbsp. vanilla
Instructions
- Preheat oven to 350°F.
- Grease mini bundt or donut pan with a little oil. If using muffin pan, line with tin liners.
- In a large bowl mix together the flours, sugar, ginger, baking powder, baking soda and guar gum.
- Next in the same large bowl add non-dairy milk, zest and juice of entire orange, vanilla extract and stir well.
- Melt coconut oil and add that to large bowl. Stir well. Batter should be similar consistency to a thick pancake mix (if the batter is too thin, add more brown rice flour). Or too thick add more milk.
- Pour in baking pan and bake for 25-30 minutes. *Baking may vary depending on what style of pan you use, smaller pan less cooking time, larger pan longer cooking time.
- Let cool in pan for 5 minutes and then remove so they don't stick.
Notes
*Or sugar of your choice
