Runeberg Cakes (Dairy-Free)

Ingredients

• 1.5 cups All-Purpose Flour
• 0.5 cup Almond Flour
• 1 teaspoon Ground Ginger
• 0.5 teaspoon Ground Cardamom
• 1 teaspoon Baking Powder
• 0.5 teaspoon Baking Soda
• 0.25 teaspoon Salt
• 0.75 cup Brown Sugar
• 0.5 cup Vegan Butter
• 0.5 cup Applesauce
• 0.5 cup Almond Milk
• 1 teaspoon Rum Extract
• 0.5 cup Raspberry Jam
• 0.5 cup Powdered Sugar
• 1 tablespoon Lemon Juice

Instructions

1. 1Preheat your oven to 375°F (190°C). Prepare 6 Runeberg cake molds or standard muffin tins by greasing and flouring them.
2. 2In a large bowl, whisk together the 1.5 cups All-Purpose Flour, 0.5 cup Almond Flour, 1 teaspoon Ground Ginger, 0.5 teaspoon Ground Cardamom, 1 teaspoon Baking Powder, 0.5 teaspoon Baking Soda, and 0.25 teaspoon Salt until well combined.
3. 3In a separate bowl, combine the 0.75 cup Brown Sugar and 0.5 cup Vegan Butter. Mix them together until the mixture is light and fluffy. You can use an electric mixer for this or a sturdy whisk and some elbow grease.
4. 4Add the 0.5 cup Applesauce, 0.5 cup Almond Milk, and 1 teaspoon Rum Extract to the brown sugar and vegan butter mixture. Beat until everything is smoothly incorporated.
5. 5Gradually add the dry ingredients from the large bowl to the wet ingredients in the separate bowl. Mix everything together until it is just combined. Be careful not to overmix.
6. 6Spoon the batter into each prepared mold, filling them about 2/3 full.
7. 7Bake for 20-25 minutes. The cakes are ready when a toothpick inserted into the center comes out clean.
8. 8Allow the cakes to cool in their molds for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. 9To make the frosting, whisk together the 0.5 cup Powdered Sugar and 1 tablespoon Lemon Juice in a small bowl until you have a smooth consistency.
10. 10Once the cakes are completely cool, place a dollop of the 0.5 cup Raspberry Jam on top of each cake. Then, pipe or drizzle a ring of the frosting around the jam.

Substitutions

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