These light summery cakes are packed full of zesty lime and cooling coconut flavours… I have made a cream cheese icing but you could use icing sugar and lime zest or coconut icing instead.
2 free range eggs
2 floz / 1/4 cup of maple syrup (you could use honey, agave nectar or 100g of sugar)
zest of 1 small lime
200g finely grated courgette (zucchini)
150g white spelt flour (you could use rice flour or plain flour)
50g desiccated coconut
2tsp baking powder
1tsp bicarbonate of soda
For the Icing:
150g cream cheese (you could use ricotta)
juice of half a lime
2 tbs honey
3 tbsp desiccated coconut
Whisk the eggs until they are light and fluffy and doubled in size, then whisk in the maple syrup, followed by the courgette and lime.
Next fold in the flour, coconut, baking powder and bicarbonate of soda. Once all combined transfer into muffin or cupcake tins and bake at 180c for 25-30mins.
(I used muffin cases when I made these, but because the mixture is low in fat it tends to stick to the paper cases… I would recommend putting them straight into greased tins)
These gluten and dairy free cakes are packed full of chocolate chunks and have a sweet and light texture thanks to the addition of grated carrot.
160g demerara sugar
250g finely grated carrot
120g rice flour
50g ground almonds
40g cocoa powder
2tsp baking powder
100g chopped dark chocolate
Preheat the oven to 180c and line a 12 muffin tray with paper cases.
Using an electric whisk, beat the eggs and sugar in a large bowl until really pale and fluffy. You want the mixture to be voluminous and airy (try and beat them for about 5mins)
Next whisk in the finely grated carrot, coffee, ground almonds, cocoa powder and baking powder until well combined. Next fold in the chocolate chunks.
Spoon the mixture into 12 muffin cases and place the tray in the oven for around 25-30mins.
Lemon Curd Cupcakes
These cupcakes are really delicious. They are a vanilla sponge containing ground almonds with a lemon curd filling and zesty lemon icing. These taste great straight out of the oven when the lemon curd is still warm and oozes out of the centre when you bite into it – but they are equally lovely when left to cool and iced and the lemon curd soaks into the sponge to create a moist and lemony sponge. I used Nigel Slater’s recipe for the lemon curd.
1tsp vanilla extract
175g caster sugar
140g self-raising flour
1tsp baking powder
100g ground almonds
175g melted butter
100g Icing sugar
zest and juice of half a lemon
Beat the eggs, yogurt and vanilla extract in a bowl and set aside.
In a larger bowl add the sugar, flour, baking powder, almonds and make a well in the centre. Fold in the yogurt mixture and the melted butter. Make sure that you do not over-mix otherwise the sponge will become to heavy.
Line a muffin tin with paper cases and fill two thirds of the case with the cake mixture. Then add a teaspoon of lemon curd and top with some more of the mixture. Make sure the lemon curd is totally covered in the mixture otherwise it will bubble out the top of the cake when it cooks in the oven.
Bake at 180c for 15-20mins and until golden. Leave the cakes to cool while you mix the icing sugar with the lemon juice and zest. When cakes are completely cool top with the icing and enjoy!!!
Cupcakes with lemon curd filling