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Vegan

Almond Butter Fairy Cakes 

I think these might be my favourite vegan recipe so far. They are honestly so yummy. The coconut sugar gives them a delicious caramel flavour and the maple syrup sweetened almond butter topping is seriously addictive. The recipe is super simple and you can easily make them gluten free by going for a gluten free self raising flour. These are the perfect weekend treat and I really hope you enjoy making them! 

INGREDENTS

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100g COCONUT SUGAR

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150g SELF RAISING FLOUR (OR GLUTEN FREE)

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1 TSP BAKING POWDER

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2 TSP CHIA SEEDS

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2 TBSP COCONUT OR OLIVE OIL 

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1 TSP VANILLA EXTRACT

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90ml ALMOND MILK

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TOPPING 

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2 TBSP ALMOND BUTTER

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2 TBSP MAPLE SYRUP 

 

 ALMONDS (OPTIONAL)

 

 

 

 

MAKES 8

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Preheat the oven to 180°C (160°C, gas mark 4). Get 8 fairy cake cases at the ready in a bun tin. 

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First make your chia 'egg' by mixing about 2 tablespoons of water and 2 teaspoons of chia seeds into a small bowl and leave to sit for about 5 minutes

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In a separate bowl, mix together the sugar, baking powder and flour. Then add in the chia 'egg', oil, milk and vanilla and whisk.

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Fill your fairy cake case about 3/4 full with the mixture and pop into the oven for 20 minutes.

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Take your cakes out of the oven and leave to cool. To make the topping, simply mix together the almond butter and maple syrup and spread onto the cake once it has cooled. You can add a couple of almonds on top for decoration if you want to. Enjoy!

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