VEGAN HORCHATA MINICAKES

VEGAN HORCHATA MINICAKES

Recipe

If you’re familiar with my recipes, you’ll know that I love taking the concept of a traditional dessert, a sweet beverage, an ice cream or a candy bar and transforming it into a cake.

Horchata is a Mexican rice milk drink which is sweet, cinnamon-y and incredibly delicious in both beverage and cake form.

Serves 10
INGREDIENTS

For the cake

200g spelt or white all-purpose flour

150g soft brown, light muscovado or coconut sugar

100g ground almonds

2 tsp baking powder

3 tsp cinnamon

Pinch sea salt

1 cup rice milk

1 tsp vanilla extract

½ cup light olive oil

Cinnamon glaze

125g / 1 cup icing sugar

1 tsp cinnamon

1 ½ tbsp rice milk

For the decoration

½ cup store bought rice puffs

3-4 large fresh strawberries, sliced thinly
  1. Preheat the oven to 170°C on fan bake. Grease or place muffin papers in 10 holes of a large cupcake / muffin tray.
  2. In the bowl of an electric stand mixer, combine the flour, sugar, ground almonds, baking powder, cinnamon and salt.
  3. Gradually add the milk, vanilla and oil.
  4. Evenly divide the batter between the 10 holes.
  5. Bake for approximately 30 minutes, or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
  6. Allow the cakes to cool for 10 minutes, before turning out onto a cooling rack.
  7. To make the glaze, in a small bowl combine the icing sugar, cinnamon and milk and mix together until smooth.
  8. Once the cakes are completely cool, drizzle over the cinnamon glaze and decorate with strawberry slices and rice puffs.
  9. Serve at room temperature.
  10. Refrigerate in an airtight container for up to 3 days.

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