Gluten-Free Mini Lemon Lava Cakes
- Ready In:
- 45mins
- Ingredients:
- 23
- Yields:
-
12 cakes
- Serves:
- 12
ingredients
-
Cake
- 1 3⁄4 cups granulated sugar
- 1 cup gluten-free brown sugar
- 1 cup egg substitute
- 1⁄2 cup sweet rice flour
- 1⁄2 cup brown rice flour
- 1⁄4 cup tapioca flour
- 1⁄4 cup potato flour
- 3⁄4 cup fat-free margarine, melted
- 1⁄4 cup lemon juice
- 1⁄4 cup skim milk
- 1 tablespoon baking powder
- 3⁄4 tablespoon vanilla extract
- 1⁄3 teaspoon guar gum
- 1⁄4 teaspoon almond extract
-
Filling
- 3⁄4 cup white chocolate chips
-
Frosting
- 1 1⁄4 cups powdered sugar
- 1⁄4 cup brown sugar
- 2 tablespoons Butter Flavor Crisco
- 2 tablespoons whipping cream
- 2 tablespoons lemon juice
- 1⁄4 tablespoon vanilla extract
- 1⁄4 teaspoon 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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