Ingredients
- FOR CRUMB TOPPING
- 2 tablespoons chickpea flour
- 1 tablespoon coconut flour
- 3 tablespoons palm sugar (coconut palm sugar or packed brown sugar)
- 1/2 teaspoon ground cinnamon
- Fine sea salt, pinch of
- 21 grams coconut oil (virgin coconut oil, melted, 1 1/2 tablespoons)
- 1 1/2 teaspoons water
- 1/2 teaspoon vanilla extract
- FOR BATTER
- 1 cup chickpea flour
- 1/4 cup coconut flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 120 grams almond beverage (almond milk, 1/2 cup or any nondairy milk)
- 1/3 cup maple syrup (or agave nectar)
- 42 grams coconut oil (virgin coconut oil, melted, 3 tablespoons)
- 1 teaspoon vanilla extract
How to Make
-
Step 1: Preheat oven to 375F. Line 8 cups of a standard muffin tin with foil or paper liners.
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TO MAKE THE TOPPING
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Step 2: Place all of the topping ingredients into the bowl of a small food processor; process until mixture clumps together into moist crumbs. Transfer mixture to a small bowl (no need to wipe out food processor bowl). Place crumbs in freezer while making batter.
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TO MAKE THE BATTER
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Step 3: Place all of the batter ingredients into the bowl of the food processor; process until completely smooth. Divide batter evenly between prepared cups. Sprinkle evenly with prepared topping.
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Step 4: Bake in the preheated oven for 19 to 23 minutes, or until topping is browned and a toothpick inserted in center of cake comes out clean. Cool 5 minutes in tin and then transfer cakes to a cooling rack to cool completely.
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Storage: Store the cakes in an airtight container at (cool) room temperature for 1 day, in the refrigerator for 5 days or the freezer for 3 months.
We hope you enjoy this recipe!
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