Jammy Almond Cakes
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 1 tablespoon coconut oil
- 1 tablespoon plain flour
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Preparation
Step 1
Preheat the oven to 180°C/160°C fan. Coat the muffin tin with oil by rubbing 1 tablespoon coconut oil into the holes. Dust a small amount of flour into each hole, rotating the tray to make sure all sides are evenly coated.
Step 2
Whisk together the milled flax seeds and 2 tablespoons water in a small bowl. Stir and set aside to absorb until thickened, 10 minutes. This acts as a binder.
Step 3
Place the flour, ground almonds, baking powder, bicarbonate of soda, and sea salt in a large bowl and whisk until well combined. Set aside.
Step 4
Stir together the coconut sugar, coconut oil, room temperature oat milk, and vanilla in a medium bowl. (If the oat milk is not at room temperature it will make the melted coconut oil harden and lead to greasy patches in your cakes). Pour into the bowl of dry ingredients and gently whisk until combined and no lumps remain.
Step 5
Spoon an equal amount of batter into the prepared muffin tin. Top with the flaked almonds, concentrating around the edges as the centre will be scooped out after baking.
Step 6
Bake until slightly risen and firm on top, about 20 - 25 minutes. Allow muffin tin to cool on a wire rack until they are completely cool, about 20 minutes.
Step 7
Cut out the centre of the cakes, about 2.5 cm diameter, using a small, sharp knife, rotating the cakes as you cut the hole to ensure it is even and smooth. Reserve the scooped out centre to use in a trifle, as an ice cream topper, or a sweet snack.
Step 8
Fill the cakes with a spoonful of jam before serving.
Step 9
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