Vegan Gluten Free Cake Batter Cream Puffs
Ingredients:
Pastry
- ½ cup non-dairy milk {I used unsweetened almond milk}
- ¼ cup non-dairy butter
- 1 tbsp agave nectar
- 1 tsp pure vanilla extract
- ⅛ tsp salt
- ¼ cup rice flour
- ¼ cup tapioca starch
- ½ tsp gluten-free baking powder
Egg Replacer
- 3 tbsp water {warm or room temp}
- 1½ tbsp tapioca starch
- 1 tsp baking powder
- ¼ tsp guar gum
- ⅛ tsp cream of tartar
Glaze
- 1.75 cups powdered sugar
- 3 tablespoons almond milk any
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- food color optional
Garnish
- Dried flower mix
Featuring: Cake Batter Hummus

Instructions:
- Pre-heat oven to 425F. Line a baking tray with parchment paper. Set aside.
- Place milk, butter, vanilla extract, maple syrup, and salt in a small saucepan. Warm on absolute minimum heat just until the butter melts. Stir to help it melt faster. Do not let the mixture boil or heat up too much. Remove from heat and allow the mixture to cool a few minutes.
- Mix the flour ingredients in a small bowl. Add in flour and gluten-free baking powder into the butter mixture and mix with a wooden spoon. Set aside.
- Place all egg replacer ingredients into a small mixing bowl and whip with a mixer until frothy and thick. Scoop the egg replacer mixture into the choux pastry batter and mix until the two mixtures are incorporated. Batter should be the consistency of something like a soft frosting at this point.
- Transfer batter into a piping bag. Pipe the mixture onto a prepared baking sheet, using a circular motion. Space them at least 2-3” apart.
- Bake in a preheated oven for 20-25 minutes until slightly browned. Reduce temperature to 350 and bake a further 5-10 minutes. (Note: the timing can vary based on the size of your puffs. The smaller they are the faster they will bake).
- Let pastry cool to room temperature.
- Put Tribe® Cake Batter Hummus into a piping bag. Pipe sweet hummus unto the pastry.
- In a medium bowl mix together the icing ingredients.
- Dip puffs into icing. Garnish with dried flower mix.