Serves 10
Ingredients
For the cake:
- 150g dairy free spread
- 150g caster sugar
- 2 teaspoons ground cinnamon
- 3 eggs
- 150g gluten free self raising flour
- 200g dairy free dark chocolate
- 100g pistachio nuts
For the topping:
- 250g icing sugar
- 125g dairy free spread
- 1 tablespoon ground pistachio nuts
- 1 tablespoon grated dairy free chocolate
- sprinkle of cinnamon
Method
- Preheat the oven to 160 oC
- Grease a muffin tin
- Beat together the dairy free spread and caster sugar
- Beat in the eggs one at a time
- Stir in the flour and ground cinnamon
- Blitz the chocolate and pistachio nuts in a blender or chop into tiny pieces
- Stir in the pistachio and chocolate mix
- 3/4 fill each mould in the muffin tin and bake for 25 minutes
- Remove from the oven and muffin tins and allow to cool completely before frosting
- Beat together the icing sugar and dairy free spread until light and fluffy
- Spread on top of the cakes and top with the ground pistachios, grated chocolate and cinnamon