These vegan and gluten-free sponge cakes are the perfect little treat to celebrate our mums and show them how much we love them in the shape of a chocolate heart. They are very easy and quick to make so that you won’t need to spend too long in the kitchen! After all Mother’s Day is meant to be spent with your loved ones.
Servings: 6 mini cakes
- 50g rice flour
- 50g cornflour
- 1 tsp baking powder
- 60g cane sugar
- ½ tsp sea salt
- 80g dairy-free milk
- 30g rapeseed oil
- 1 tsp vanilla extract
- 1 Tbsp cocoa powder (or cinnamon)
- ½ tsp hazelnut extract (optional)
Grease your heart shape moulds (or mini muffin moulds) with oil and preheat the oven to 180°C.
In a large bowl whisk together the rice flour, cornflour, baking powder, sugar cane, and salt.
In a different bowl, mix together the dairy-free milk, rapeseed oil and vanilla extract.
Add the wet ingredients to the dry ingredients. Stir until thoroughly mixed and the batter is smooth. Pour a 1/3 of this preparation into a separate bowl and mix in the cocoa powder (or cinnamon) and hazelnut extract (optional).
Pour the first preparation into half of each muffin tins. Then add the second preparation (with the cocoa powder) over. You can try and create a marble effect if desired.
Place in the oven for 15 to 20 min until golden brown. When ready, take out of the oven and cool on a wire rack for 10 minutes.