- 1 dessertspoon dairy free margarine
- 2 eggs
- 2 dessertspoons honey
- 420/425 gram tin peaches in natural juice
- 2 dessertspoons cocoa powder
- 1 cup rice flour
- 1/2 cup corn flour
- 1/2 cup buckwheat flour
- 1 teaspoon Bi Carb Soda
- 1 teaspoon baking powder
Sieve flours together with bi carb of soda and baking powder.
Mix eggs, honey and the juice from the tin of peaches and margarine.
Combine the two mixtures.
Add the cocoa powder, mix until you have a smooth batter.
Spoon into greased cupcake tins (size of choice), then add the chopped peaches to the top of each cake just before placing it in the moderate oven for approx. 20-30 mins.