Heart-Shaped Mini Semolina Cakes

Just in time for Mother’s Day I created these mini delicious Semolina Cakes.

They have the greatest texture! They are perfectly sweetened and soft.

I always prefer individual sized cakes instead of a large cake just because it is prettier on the plate, more elegant, great as a grab and go snack and the most important part?…I can bake it in my heart shaped muffin pan 😊trust me, heart shaped everything always turns out better 😉

Ingredients (18 mini cakes)

1 cup gluten free flour blend, (I used Bob’s Red Mill 1 to 1)

1 cup semolina flour

1 teaspoon baking powder

1 teaspoon baking soda

pinch of salt

1 cup fresh squeezed orange juice, (about 3 oranges)

1/2 cup olive oil

3/4 cup pure maple syrup

2 tablespoons apple cider vinegar

1 teaspoon vanilla extract

Topping: optional

slivered roasted almonds

Directions

Heat oven to 375 F

In a mixing bowl add the dry ingredients: gluten free flour blend, semolina flour, baking powder, baking soda and salt. Mix well.

In another bowl add the wet ingredients: orange juice, olive oil, maple syrup, apple cider vinegar and vanilla extract. Mix with a whisk.

Pour the wet ingredients into the dry ingredients and mix with a whisk until perfectly smooth.

Pour the batter into a nonstick mini muffin pan. Top with the slivered almonds.

Bake in the oven for about 15 minutes or until golden brown and a toothpick comes out clean.

Let it cool on a cooling rack before serving.

Store in a container on the counter or in the fridge if you want it to last longer.