Personal Agave Cakes With Fresh Fruit and Cream- Egg and Butter Free Cake
Sometimes you're feeling just a little bit bourgeois. I know when I'm feelin' like a real fancy-pants, I think to myself "Time to cook with cactus juice" because that's exactly what agave is. A super-sweet honey-like substance that is light, delicious, and creates baked goods with a unique taste and texture. These personal-sized agave cakes substitute agave for sugar and are extra-moist and light as a result.
I originally discovered the idea of making agave-based baked goods in the phenomenal book "Vegan Cupcakes Take Over The World." I, however, am not vegan and didn't find it necessary to avoid animal products for my baking. I also prefer regular cakes to cupcakes.A After making this recipe a few times, the process has definitely changed. Enjoy this recipe variation.
- 1 1/3 cups all-purpose flour
- 2/3 cup light agave nectar, You can use a darker agave nectar, but the taste will be more maple.
- 1/3 Cup oil, I prefer canola oil but vegetable oil will do.
- 1 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon almond extract
- 2/3 cup milk
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 pot pie tins, You can usually find these in your local supermarket. Feel free to improvise!
- Frosting, Use your favorite! Personally, I used a whipped topping garnished with bananas.
- Set your oven to 325 F. Set your tins out and grease them with Crisco or some other vegetable-oil based shortening.
- Mix your wet ingredients. Add the milk, agave, oil, vanilla, and almond extract into a bowl. Mix them together quickly. Set aside.
- Sift your flour into a separate bowl. Add baking soda, salt, and baking powder.
- Fold your wet mixture into your dry. Mix thoroughly.
- Fill the pot pie pans about half way up. Add to oven. Cook for about 20 minutes.
- Remove from oven. A toothpick should come out dry if inserted into the center of a cake.
- Let cool for at least one hour. This is important! The cake is very moist and won't be properly set if you don't wait.
- Remove from tins, add frosting as desired. Enjoy!
Mix your wet ingredients together! Your agave replaces sugar and acts as the binding in the ingredient so the cakes don't require any additional sweeteners. eggs, or butter!
Your liquids added together should create a creamy golden brown liquid. Let it sit while you prepare your dry ingredients!
Optional step: Spill milk all over your cabinets and feet. Not recommended. Trust me. Sigh.
Beat your wet and dry ingredients together, creating a more perfect union than before.
Pour your batter into the pans! Be sure to grease 'em up good first though.
The finished product! It is covered in melty, gooey whipped frosting and garnished with caramelized bananas. The bananas buttery sauce the bananas produce mixes well with super-sweet whipped cream to create a unique topping. For the full recipe for the topping, read about it here.
I prefer the cream and fruit topping for such a light cake, but feel free to use thicker, more sugary frosting if you prefer.
A word or two about nutrition
On a quick nutritional note, agave nectar is low on the glycemic index, making it popular with sufferers of diabetes. However, too much agave carries its own problems. Specifically, like with fructose based sweeteners, a steady diet of agave could lead to problems absorbing fructose compounds down the line.It is not particularly unhealthful in this cakes, but it does not make a good long-term sugar substitute. Like with sugar, use in moderation!
Be sure to leave a comment to let me know if you enjoyed the recipe or any problems you had making it! Thanks!