Written By Gracie
If you are after a delicious little sweet treat that is plantbased and free from refined sugar then try these little fairycakes. They are gluten-free, vegan, paleo, high fibre, a good source of protein and so satisfying.
1) You will need a blender for this recipe
2) Keep the cakes in an air tight container and in the fridge and they should last for about 5 days.
- Tbsp– Tablespoon
- Tsp– Teaspoon
Ingredients (Makes 8 small ish cakes)
- 2 x Medjool dates
- 2 x Tbsp Raw cacao powder
- 100g Ground almonds
- 40g Plain gluten free flour (I used Doves Farm)
- 6 x Tbsp Almond Milk (I used Rude Health)
- 1 x Tbsp Maple syrup
- 1/4 Tsp Vanilla extract
- 1/4 Tsp baking powder
- pinch of himalayan salt
- 60g x Cashew (Soak them over night in filtered water so they are soft then drain them when you’re ready to use them)
- 3 x Tsp Peanut butter (I used Pip & Nut)
- 2 x Tbsp Filtered water
- 2 x Tbsp Almond Milk
- 1 x Tbsp Raw cacao powder
- 2 x Tsp Maple syrup
- 1 x Medjool date
1) Pre heat oven to 180 degrees (fan)
2) For the muffins: add all the ingredients into a blender and whizz until completely smooth.
3) Spoon the mix into small fairycake paper cases and pop into the oven for about 15 minutes.
4) While the cakes are baking start on the frosting. Wash the blender you previously used and dry it thoroughly. Once clean add all the frosting ingredients and whizz until smooth. Set to one side
5) Once the cakes are ready move the cakes onto a cooling rack and leave to cool.
6) Once cooled spoon the frosting evenly onto each cake and enjoy :-).
NB. I prefer these cakes after they have been in the fridge for a while because they firm up and become more moist.