Orange-marzipan muffins

appelsin-marsipan-muffinsIt’s fun to customize recipes to one owns needs. The magazine Bake (where this blog is represented with a regular column) has many delicious recipes, but quite often these call for both milk, flour and eggs. This week I had promised to bake a cake for a meeting at home, so I chose to adapt a variant of the walnut-marzipan cake presented in Bake i 6/15 to a free-from version.

I’ve now tried it both with and without eggs, and it works in both cases. Here is the vegan gluten-free version in muffins format. As an egg substitute, I have used a mixture of cooked chickpeas and chickpea brine (Aquafaba).  For 12 muffins:


50 g toasted walnut or hazelnut
100 g soft milkfree margarin
125 g marzipan in pieces
100 g sugar
55 g chickpeas from a tin (NB save the brine for later use=Aquafaba)
55 g chickpea brine (Aqufaba)
40 g of orange juice
grated rind of half an orange
1 small pinch of salt
10 g Certo marmelade powder (or 5 g xanthan)
75 g finely ground rice flour or gluten free flour mixture
1/2 tsp baking powder


Preheat the oven to 180 gC.

Put the nuts in a baking tin and toast the walnuts for 6-7 minutes or the hazelnuts for 8-9 minutes until they have become light brown. Weigh in margarine, marzipan, sugar, chickpeas, chickpea brine and orange juice in a blender jar.

Run the blender until everything has become a smooth and fluffy cream. Add the orange zest and salt and sprinkle on the Certo freeze powder or xanthan while the blender is running. Certo / xanthan will make the mixture thicken a bit.

Add the rice flour and the baking powder, together with the toasted nuts and blend the mixture until the nuts are finely ground in the batter.

Distribute paper forms in a muffin tray. Fill each of the muffin molds 2/3 full with the batter.

Bake at 180 gC for 25 minutes, or until a knife comes out clean of a muffin. The muffins are quite sweet and do not really need any topping.

Optionally you may prepare a ganache based glaze by melting and mixing equal parts 70% milk free chocolate and orange juice using a water bath.

These muffins are glutenfree, eggfree and milkfree and are therefore also vegan (if vegan margarin is used). If you can have eggs, the chickpeas and aquafaba can be substited with 2 eggs. If you can have milk, milkfree margarin can be substituted With butter (soft, at room temperature). If you tolerate gluten, you can substitute rice flour and xanthan (or Certo marmalade powder which contains xanthan) with 85 g wheat flour.

Blog Post by Anne Spurkland, published on 13 November 2015
Reposted on freecakes on 15th June 2018

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s