|Top with cashew cream and chopped prunes immediately before serving|
I have to admit that lately I've been getting home from work exhausted and ravenous and reaching for the biscuit tin. This has taken its toll both on my waistline and my health in general, what to speak of often not being vegan... so, fed up with feeling sluggish and achey, I decided to bake something healthy and snack-able. After a quick rummage through the cupboard I came up with these little cakes. They involve my old favourite, prunes, and a delicious topping of cashew cream. They contain agave nectar and a little maple syrup rather than cane sugar, which is an anti-nutrient and throws me all out of balance if I have more than a very small amount. You will need a good blender or food processor for the cashew cream. This recipe makes 12-18 cupcakes, depending on the exact size of your moulds.
- Mix together the flour, baking powder and chopped prunes in a large mixing bowl.
- Whisk together the agave nectar, oil and soya milk and beat into the dry mixture.
- Spoon into cupcake moulds (lined with paper cases of you like).
- Bake for about 15 mins in an oven preheated to 180C, or until a skewer inserted into a cake comes out clean.
- While the cakes are baking, make the cashew cream: grind cashew nuts to a very fine powder in your food processor, then dribble in enough water for a thick, clotted cream-like consistency and a drizzle of maple syrup to sweeten.
- When the cakes are out of the oven and completely cooled, top with a dollop of cashew cream and a couple of chopped prunes. It's best to top them as needed to avoid then topping making the cakes go soggy; just keep the cashew cream in the fridge meanwhile.