I feel like these are super virtuous by merit of being gluten free and vegan. They’re also really easy to make and require minimum effort. And they’re pretty.
I’m going to be old fashioned/British and refer to these as fairy cakes – I feel like cakes need a tonne of icing to be defined as cupcakes. Thoughts?
These are adapted from a recipe by Chloe Coscarelli from her book Chloe’s Kitchen– I’ve made them gluten free, changed the icing and added a few other changes.
- 2 ripe bananas, mashed up
- 40 g dessicated coconut
- 300 g gluten free flour
- 2 teaspoons bicarbonate of soda
- 150 g caster sugar
- 1 teaspoon salt
- 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger.
- 250 ml coconut milk
- 110 ml sunflower oil or similar
- 2 teaspoons apple cider vinegar or regular white vinegar
- 1 tablespoon vanilla extract
- Zest of one lemon
- 15o g caster sugar
- 1 tablespoon water
- 3 – 4 teaspoons lemon juice
1. Preheat the oven to 180 degrees Celsius.
2. Mix together flour, sugar, baking powder, bicarbonate of soda, salt, dessicated coconut and spices in a big bowl.
3. In another bowl mix the mashed bananas, coconut milk, oil, vinegar and vanilla.
4. Add the wet coconut milk mixture to the dry flour mixture and whisk until just combined.
5. Fill cake cases until around 2/3 full of the mix and bake for 18 – 20 minutes until golden on top and a fork/toothpick comes out clean.
6. Cool the cakes completely.
7. Once cool, you can add the lemon icing. Combine caster sugar, water, lemon juice and lemon zest to make the icing. You should have a thin light consistency. Drizzle over the cakes, taking care to display a few lemon zest peels on top of each cake. Let the icing set before serving for a slight crunch to the top of the cakes.
Recipe notes: If you’re not using gluten free flour then you can probably use 1/2 teaspoon less bicarbonate of soda. The original recipe calls for using icing sugar to make a thicker icing, but I never seem to have icing sugar in the house. I’ve found that a light lemon drizzle style glaze on top of the cakes works really well, but you could swap the caster sugar for icing sugar and have a more substantial icing if you preferred.