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.
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.