Author Notes
These healthy little snack cakes are packed with zesty flavor. And they're vegan and gluten free! —The Pursuit of Hippieness
Ingredients
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3/4 cup
almond flour
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1/4 cup
oat flour
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2
earl grey tea bags
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1 cup
almond milk
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1/4 cup
sugar
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2 tablespoons
ground flaxseed, soaked in 6 tbsp water
-
1/2 teaspoon
orange zest
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Pinch
salt
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1 1/2 teaspoons
baking powder
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2 teaspoons
vanilla extract
Directions
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Soak the ground flax in the water in a small bowl for about 10 minutes.
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In a medium bowl, mix the almond milk with the pumpkin puree, sugar, vanilla, and the emptied tea bags.
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Whisk together gently, and then add in the soaked flax, and then the remaining ingredients. Whisk gently until completely combined. Distribute evenly in a lightly greased but unlined muffin tin (the tins shouldn’t be filled to the brim, but halfway or less).
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Bake at 350 degrees for 20-25 minutes, until a toothpick inserted in the middle of a cake comes out clean.
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