Even though I managed to bake up a really yummy recipe for grain-free dairy-free mini spice cakes with a maple cardamom glaze, they never got posted over the past two weeks because life has been a little crazy! But I’m excited to share the recipe with you because it’s not only grain and dairy-free, it’s also moist and delicious. I’ve added a little Maple syrup cardamom glaze that finishes it off with a touch of sweet spice. Perfect for fall with a cup of tea.
My crazy past two weeks all started when my daughter called me at work ten days before her due date. ‘Anything happening?’ I asked. ‘Well maybe,’ was her reply, ‘contractions are 3 minutes apart!’ With a seven hour ride ahead I certainly wanted to know if it was the real deal. Within an hour they were on their way to the hospital and we were on the long road trip over. Three hours into our drive my beautiful new granddaughter was born! There is certainly no greater joy than having a precious child enter this world. We are very thankful to God for her safe arrival! One of my favorite images I snapped on my phone was my two-year old grandson kissing his new baby sister for the first time.
I love being a grandparent, I only wish I lived closer. The days flew by and I found myself tearing up when it was time to leave. My next visit can’t come soon enough. We arrived home to my grain-free dairy-free mini spice cakes that had sat on the counter a little too long. It’s a bummer when you have to throw away such yummy food, and especially expensive gluten-free food! I wish I would have thought to put them in the freezer before I left, but preserving spice cakes was the furthest thing from my mind at the time. Something happens with almond flour and perhaps maple syrup, I’m not quite sure, but when they are about five to seven days old, they get long wispy strings, almost like spider web threads, that come out when you pull them apart. That is usually a sure sign they are a little past their prime. It is good to keep them in the refrigerator or freezer if you want them to last a bit longer.
Grain-free Dairy-free Mini Spice Cakes
|Prep time||20 minutes|
|Cook time||20 minutes|
|Total time||40 minutes|
- 1 1/2 cup Almond Meal (extra fine)
- 1/2 cup Coconut Flour
- 1/3 cup Pure Maple Syrup
- 1 1/2 tablespoon Dark Molasses
- 1 cup Almond Milk
- 2 Large Eggs
- 1/2 cup Coconut Oil (melted)
- 2 1/2 teaspoons Cinnamon
- 1 teaspoon Ginger
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Ground Cloves
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/3 cup Pure Maple Syrup
- 1/2 teaspoon Cardamom
- 1 tablespoon Coconut Oil
|Preheat oven to 350 degrees.|
|In a large mixing bowl add two eggs, melted coconut oil and dark molasses. Whip on medium high.|
|In medium bowl add all dry ingredients, almond flour, coconut flour, baking powder, baking soda, and spices. Mix until all ingredients are well blended.|
|Add dry ingredients to egg, coconut and molasses bowl. Slowly add almond milk while mixing. Mix until all ingredients are fully incorporated.|
|Pour batter into non-stick sprayed mini bunt cake pan or muffin tin.|
|Bake in a 350 degree oven for 20-30 minutes or until center comes out clean when inserting a toothpick. Do not over bake or cakes will be dry.|
|Remove from oven and allow to cool before adding glaze.|
|Place ingredients for glaze (maple syrup, cardamom & coconut oil) into a bowl and whip until coconut oil is smooth and no lumps remain.|
|Pour a tablespoon of glaze over the top of each mini spice cake.|
I think you mean “gradually add almond milk” instead of almond flour in step 4 of the recipe, but no worries I knew what you meant! ;). I made these and they turned out awesome! Halved the recipe and baked in individual ramekins. I poured the drizzle on top then used a butter knife around the edges to let the glaze soak in. O-M-G! When I turned them out onto little saucers, they were so cute! Thanks so much for this recipe!
Eek! Thanks so much for finding my error. I’m glad you figured out what I meant and am thrilled you enjoyed the recipe!