Zutaten für Gfcf Vanilla Cinnamon Mochi Cakes
- Sweet Rice Flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg OR 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Water
- 1 teaspoon ground cinnamon
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Zubereitung von Gfcf Vanilla Cinnamon Mochi Cakes
- In a large bowl, whisk together the gluten-free rice flour, tapioca starch, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk (dairy-free), melted coconut oil, vanilla extract, and egg (or flax egg).
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in the cinnamon.
- Grease a mini muffin tin or use paper liners.
- Fill each muffin cup about ¾ full.
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out clean.
- Let the mochi cakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar or enjoy as is!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
25g
Fat
1g
Carbs
9g
