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These Mother’s Day Vegan & Gluten-Free Cakes are the perfect little treat to celebrate our mums and show them how much we love them in the shape of a chocolate heart. They are very easy and quick to make so that you won’t need to spend too long in the kitchen! After all Sunday is to be spent with your loved ones.
I have tried many different recipes for my Mother’s Day Vegan & Gluten-Free Cakes, but I believe this one to be THE ONE 🙂 The consistency of gluten-free cakes can sometimes be quite thick and heavy but with this recipe I ended up with perfect little sponges, light and fluffy.
When baking a gluten-free cake, it is best to combine different flours. For this recipe I have mixed 50 gr of rice flour with 50 gr of cornflour. Your batter will feel lighter this way. If you decide to swap one flour for another, I would suggest you try the recipe first for yourself and see if you are happy with the result.
Not everyone is a chocolate lover like I am 😊 so for those of you who are looking for something a little different I am giving you the option to swap the cocoa powder for cinnamon powder in these Mother’s Day Vegan & Gluten-Free Cakes.
Have you heard of hazelnut extract? I love the one from Foodie Flavours, it is all natural ingredients and so I can’t help but add some drops into my bakes!
- 2 or 3 drops are enough to bring wonderful flavours to your bakes
- quick and easy alternative to hazelnuts (no need for roasting and mixing)
- it tastes like NOtella 😊
However, this ingredient is optional and your Mother’s Day Vegan & Gluten-Free Cakes will be as delicious without, after all the most important ingredient is Love <3
I hope you try and like these Mother’s Day Vegan & Gluten-Free Cakes , if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people. Merci my friends!
These Vegan & Gluten-Free Cakes are the perfect little treat to celebrate our mums and show them how much we love them in the shape of a chocolate heart.
- 50 gr rice flour
- 50 gr cornflour
- 1 tsp. baking powder
- 60 gr cane sugar
- ½ tsp. sea salt
- 80 gr dairy-free milk (almond or soya)
- 30 gr rapeseed oil
- 1 tsp. vanilla extract
- 1 tbsp. cocoa powder (or cinnamon)
- ½ tsp hazelnut extract (optional)
Grease your heart shape moulds (or little muffin moulds) with oil and preheat the oven to 180°C.
In a large bowl whisk together the rice flour, cornflour, baking powder, sugar cane, and salt.
In a different bowl, mix together the dairy-free milk, rapeseed oil and vanilla extract.
Add the wet ingredients to the dry ingredients. Stir until thoroughly mixed and the batter is smooth. Pour a 1/3 of this preparation into a separate bowl and mix in the cocoa powder (or cinnamon) and hazelnut extract (optional).
Pour the first preparation into half of each muffin tins. Then add the second preparation (with the cocoa powder) over. You can try and create a marble effect if desired.
Place in the oven for 15 to 20 min until golden brown.
When ready, take out of the oven and cool on a wire rack for 10 minutes.
Depending on the size of your moulds you may get a different amount of cakes. In my little heart shape moulds I managed to get 6 little cakes.
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