Description
These Orange Cassava Mini Cakes are tangy, gluten-free treats made with cassava flour and almond flour. Moist and bursting with fresh orange flavor, they’re a perfect bite-sized dessert for citrus lovers!
Ingredients
Dry Ingredients:
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1 cup cassava flour
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1/2 cup almond flour
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1/2 tsp baking powder
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1/4 tsp salt
Wet Ingredients:
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2 eggs
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1/2 cup maple syrup
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1/3 cup coconut milk
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2 tbsp coconut oil (melted)
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Zest and juice of 1 orange
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1 tsp vanilla extract
Optional Topping:
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Simple orange glaze (mix powdered sugar with a little orange juice until smooth)
Instructions
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Preheat Oven:
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Preheat the oven to 175°C (350°F). Lightly grease a mini muffin tin or use mini paper liners.
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Mix Dry Ingredients:
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In a bowl, whisk together the cassava flour, almond flour, baking powder, and salt.
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Mix Wet Ingredients:
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In another bowl, beat the eggs with maple syrup, coconut milk, coconut oil, orange zest & juice, and vanilla extract until smooth and combined.
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Combine Wet and Dry Ingredients:
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Add the wet ingredients to the dry ingredients and stir until you have a smooth, thick batter.
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Fill Muffin Tin:
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Spoon the batter into the mini muffin cups, filling each about ¾ full.
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Bake:
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Bake for 15–18 minutes, or until the tops are set and a toothpick comes out clean.
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Cool and Glaze:
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Let the mini cakes cool completely before drizzling with the optional orange glaze.
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Notes
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You can adjust the glaze to your sweetness preference.
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These mini cakes are naturally sweetened with maple syrup, so they’re a great option for a healthier dessert!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American