Sticky Tea Pudding Cakes

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

1 cup hot strong brewed earl grey tea
1 cup pitted, chopped dates
1 tablespoon ground flaxseeds
1 cup raw pecan halves
Dry
1/2 cup almond flour
1/2 cup brown rice flour
1/4 cup buckwheat flour
1 teaspoon baking soda
1 teaspoon salt
Wet
1 cup canned sweet potato
1/2 cup coconut sugar
1/4 cup coconut oil, melted
2 tablespoons molasses
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
pecan halves 

Makes 15 cakes

Instructions

1.     Prepare: Line a 12-cupcake tin with paper inserts or spray liberally with coconut oil. Preheat oven to 350ºF/180ºC degrees. Toast pecans lightly on a dry baking sheet. Watch carefully as the nuts start to change color. Remove from heat. Set aside 24 pretty pecan halves to decorate tops of cakes. Rough chop remaining pecans.
2.     Brew 1 cup boiling water with 3 opened bags earl grey tea. Add 1 cup pitted, chopped dates into tea and soak 30 minutes. Once dates are soaked, add ground flaxseeds, let sit 5 more minutes.
3.     In a bowl, combine dry ingredients: almond, rice and buckwheat flours, baking soda and salt. Add chopped toasted pecans, toss to coat. Set aside.
4.     Combine wet ingredients: sweet potato, soaked dates, reserved tea liquid, flaxseeds, sugar, oil, molasses, vinegar and vanilla. Using a hand mixer, blend together until smooth. Add dry ingredients, stir to combine.
5.     Scoop batter into cupcake tins. Fill each tin almost to the top. Place one half a pecan into the center of each cake. Bake 25 minutes or until cakes have risen and spring back when pressed. Rotate pans halfway through baking to allow cakes to bake evenly.

Photos by Milkshake Creative

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