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