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Mini Pistachio Cakes (Gluten Free, Dairy Free)

mini pistachio cakes
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins
Servings 10
Best Season Fall
Ingredients
    For the cake:
  • 150 grams dairy free spread
  • 150 grams caster sugar
  • 2 teaspoons ground cinnamon
  • 3 eggs
  • 150 grams gluten free self raising flour
  • 200 grams dairy free dark chocolate
  • 100 grams pistachio nuts
    • For the topping:
  • 250 grams icing sugar
  • 125 grams dairy free spread
  • 1 tablespoon ground pistachio nuts
  • 1 tablespoon grated dairy free chocolate
  • sprinkle of cinnamon
Instructions
  1. Grease a muffin tin
  2. Beat together the dairy free spread and caster sugar
  3. Beat in the eggs one at a time
  4. Stir in the flour and ground cinnamon
  5. Blitz the chocolate and pistachio nuts in a blender or chop into tiny pieces
  6. Stir in the pistachio and chocolate mix
  7. 3/4 fill each mould in the muffin tin and bake for 25 minutes
  8. Remove from the oven and muffin tins and allow to cool completely before frosting
  9. Beat together the icing sugar and dairy free spread until light and fluffy
  10. Spread on top of the cakes and top with the ground pistachios, grated chocolate and cinnamon
Keywords: gluten free baking, dairy free baking, gluten free cake, gluten and dairy free baking recipes, gluten free cake ideas
Read it online: https://freefromfavourites.com/recipe/mini-pistachio-cakes-gluten-free-dairy-free/