Mocha Butterfly Cakes (Gluten-free)
- Dainty Cakes ~ Low Carb, Sugar & Gluten Free
- Light, spongy and gluten free.
- Uses healthy, low fat Chestnut Puree instead of butter cream icing.
- You can control the amount and type of sweetener that this recipe uses.
- Bake in around 15 minutes.
- Makes 24 Fairy Cakes.
Gluten Free Sponge Mix 350g (Doves Farm)
270g sponge mix
Choc Chick Raw Cacao Powder 250g
40g Cacao Powder
Coffee Extract 60ml (Nielsen Massey)
2 teaspoonfuls of Coffee extract, 1 teaspoonful for the cake mix, and 1 teaspoonful for the filling.
Grapeseed Oil 500ml (Meridian)
100ml of Grapeseed Oil or other light, flavourless oil.
Organic Chestnut Puree, Unsweetened 300g (Organico)
2 jars/800g of Chestnut Puree.
Light Agave Syrup, Organic 500ml (Biona)
12 tablespoons of Agave Nectar or the sweetener of your choice. You can use coconut sugar (below) if you prefer!
You can use coconut sugar rather than agave (according to preference). For an extra-low-carb cake, you can also try Xylitol.
Other Ingredients
4 large eggs
200ml cold water
Method
1) Pre-heat the oven to 180°c.
2) Place paper cases into two shallow bun tins.
3) Put the eggs, oil and water into a deep mixing bowl and whisk a little to mix these ingredients.
4) Shake in the powdered cake mix and whisk until you have a smooth batter mix
5) Add the coffee extract and transfer the mixture into a batter jug or other large jug.
6) Slowly pour the batter around two thirds of the way up each of the cake cases.
7) Place in the middle of the oven for around 10-15minutes or until the cakes spring back slightly when pressed with a finger.8) Allow to cool a little before transferring the cakes onto a cooling rack. If you only have one shallow cake tin (like us!) then make up another tray full of cakes and place those in the oven for the same amout of time.
9) While the cakes are cooling you can make the Mocha filling.
10) In a large mixing bowl empty both jars of chestnut puree and mash with the back of a spoon of with a fork. Sift in the Cacao Powder.
11) Then add the Agave Nectar and the Coffee Extract. Mix thoroughly until you have a smooth paste.This mixture can be covered and kept in the fridge until you are ready to ‘ice’ your fairy cakes.
12) When the cakes are cool. Take a small paring knife and cut a disc out of the top of each cake. Cut the discs of cake in half and keep next to each cake they came from so that they match.
13) Pipe or spoon the Chestnut filling into the well of each cake and then arrange the two semi-circles of cake on top of the ‘icing’ to look like wings.
