Ingredients

The following ingredients have 4 Servings
  • 185 g plain gluten free flour blend (I use GFA Blend A – See NOTES)
  • 80 g ground almonds ((almond meal))
  • 25 g oat flour (Gluten Free Oats (grind at home in a blender if you cannot source the flour))
  • ½ tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp fine sea salt
  • ¾ tsp ground cinnamon
  • 150 g courgette (zucchini) (grated)
  • 130 g fresh or frozen cherries (pitted and chopped)
  • 65 g unsalted butter (or dairy free alternative) (softened)
  • 200 g golden caster sugar
  • 1 tsp vanilla extract
  • 2 large eggs (At room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
  • 4 tbsp pure apple sauce (Pureed apple – I use a pouch of apple baby food)

Instruction

  • Prepare your cupcake cases by placing into cupcake trays.
  • Pre-heat the oven to 180 C/350 F/Gas 4.
  • Weigh and thoroughly mix together the flour, almonds, oat, xanthan gum, baking powder, bicarbonate of soda, salt and cinnamon. Set aside. TIP: Weigh into an airtight container and shake vigorously.
  • Grate the courgette and pit and chop the cherries and set aside.
  • In a large bowl, cream the butter with the sugar and vanilla until light and creamy.
  • Add the eggs one at a time and beat thoroughly until you have a light, airy batter.
  • Add the apple sauce and beat again, to thoroughly combine.
  • Fold the dry flour blend, grated courgette and chopped cherries into the wet batter until completely incorporated, but be careful not to over-mix.
  • Spoon into the cake cases (about two-thirds full) and smooth the tops with the back of a spoon.
  • Bake for about 15 to 20 minutes until the tops spring back to the touch and a skewer inserted into the centre comes out clean.
  • Place on a wire rack to cool.
  • Top with cream cheese frosting (separate recipe on blog post) as you prefer.