This recipe for mini chocolate and lime cakes yields wonderfully light and fluffy results. They check all the boxes; vegan, gluten-free, packed with chocolatey goodness and spiked with lime. I’ll admit chocolate and lime are an atypical pairing but I can guarantee they make a very sexy couple. The lime adds an unexpected brightness which is a perfect complement to the rich dark chocolate. Actually, it was Mr Hollywood from the Great British Bake Off that inspired me to try them together. He claimed they were his favourite flavour combination and I was not disappointed! If you’re feeling very sceptical you can swap the lime for orange and make a classic or leave it out altogether.
- 30g cocoa powder
- 155g gluten-free flour, all-purpose
- ½ tsp. fine salt
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. xanthan gum
- 100g non-dairy chocolate chips
- 180g light muscovado sugar
- 200g warm water
- 75g neutral oil
- 1 tsp. vanilla
- Zest of 1 small lime and 1 tsp. lime juice
Preheat the oven to 160C.
Sift the cocoa, flour, baking soda, baking powder, xanthan gum and salt into a large bowl. Add the chocolate chips to the flour, leave a few aside to top the muffins, and toss through the dry mix. Combine the sugar, warm water, lime juice, oil, vanilla and lime zest and stir well, ensuring any lumps of sugar are dissolved. Gently mix the liquid component into the dry mix, until the batter is fully combined.
Distribute the batter evenly into a mini-muffin or cupcake pan lined with paper liners. Top each cake with chocolate chips. Bake for 20-25mins or until a skewer comes out clean. Place on a cooling rack and allow to completely cool before eating.