Gluten-Free Mini Lemon Lava Cakes
- Ready In:
- 45mins
- Ingredients:
- 23
- Yields:
-
12 cakes
- Serves:
- 12
ingredients
-
Cake
- 414.03 ml granulated sugar
- 236.59 ml gluten-free brown sugar
- 236.59 ml egg substitute
- 118.29 ml sweet rice flour
- 118.29 ml brown rice flour
- 59.14 ml tapioca flour
- 59.14 ml potato flour
- 177.44 ml fat-free margarine, melted
- 59.14 ml lemon juice
- 59.14 ml skim milk
- 14.79 ml baking powder
- 11.09 ml vanilla extract
- 1.64 ml guar gum
- 1.23 ml almond extract
-
Filling
- 177.44 ml white chocolate chips
-
Frosting
- 295.73 ml powdered sugar
- 59.14 ml brown sugar
- 29.58 ml Butter Flavor Crisco
- 29.58 ml whipping cream
- 29.58 ml lemon juice
- 3.69 ml vanilla extract
- 1.23 ml almond extract
-
Garnish
- 6 lemon slices, halved
directions
- Preheat oven to 350°F, and grease and line 12 cups of a muffin pan.
- In a bowl, mix flour, guar gum and half of baking powder. Cover with thin layer of milk and let sit until absorbed.
- Add remaining baking powder and mix well. Sift flour.
- In another bowl, mix butter, remaining milk and sugars until well blended.
- Add lemon juice, vanilla and almond extracts, and whisk in egg substitute.
- Whisk in flour mixture, and beat until smooth.
- Divide the batter among the 12 muffin cups, then gently press 1 tablespoon white chocolate chips into the center of each. Chill in freezer while you prepare the frosting.
- Add lemon juice, extracts and sugars to Crisco. Beat until smooth and creamy.
- Add whipping cream, and beat until thick and smooth. Chill in freezer while you bake the cakes.
- Bake cakes 30-35 minutes, until they rise and appear crusty. A toothpick inserted in the center should come away with a thick batter attached.
- Immediately remove cakes from pan and place on cooling rack. Allow to cool 5 minutes.
- Spread frosting over cakes, and garnish with half a lemon slice.
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