These Mini Maple Vanilla Nut Cakes are so tasty you’d never guess they were gluten-free and vegan!
Quickly whip up a batch of these simple little cakes and store what you don’t eat in the freezer for a simple go-to dessert when your sweet tooth comes knocking!
I love to dress mine up with fresh fruit and a little drizzle of 100% pure maple syrup. If you don’t have maple syrup on hand you can use raw honey as a substitute if you are not vegan.
In addition, if you are not vegan, and do not have flax meal on hand you can substitute the flax meal and water with 6 eggs instead.
This recipe has not been tested with a substitute for coconut flour so I highly recommend refraining for swapping out flours.
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Mini Maple Vanilla Nut Cakes
- 3/4 cup water
- 6 tablespoons flax meal
- 1 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine ground sea salt
- 3/4 cup coconut milk
- 1/2 cup 100% pure maple syrup, plus more for topping
- 1/4 cup extra virgin olive oil
- 4 teaspoons pure vanilla extract
- 1/4 cup chia seeds
- 1/4 cup chopped walnuts
- sliced strawberries, for topping
Preheat the oven to 350°F. Grease a 12-cup muffin pan with cooking spray and set aside.
In a medium sized bowl combine the water and the flax meal. Stir together and let sit for 8 minutes.
In a large bowl combine the coconut flour, baking soda, and sea salt. Stir. Then add the coconut milk, maple syrup, olive oil, vanilla, chia seeds, and walnuts. Stir together.
Add the flax mixture to the coconut mixture and stir to combine. The mixture will be thick. Use a 1/4 cup measuring spoon to evenly distribute the batter into the muffin pan. Gently press the mixture down, evenly into the pan so the cups are filled out and the tops are smooth.
Place the pan inside of the preheated oven and bake for 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
Let cool for 5 minutes before turning the pan over onto a cooling rack. Serve the cakes upside down and top with 100% pure maple syrup and sliced strawberries, if desired.