These lovely little cakes are not only delicious, they are made with out gluten and dairy and have no refined sugar in the cake (a little in the chocolate ganache but sssh). They can be whipped up in moments and all the cake ingredients are mixed in one bowl, what more could you ask for?
26g of coconut flour (this is not a typo its 26 grams!)
60g of cocoa
160g maple syrup, honey or agave nectar
100ml olive oil, coconut oil, any liquid or melted oil of your choosing
100g dark chocolate
3tbs coconut cream (the thick creamy bit in the top of a tin of coconut milk)
Set the oven to 180. Grease a 12 hole muffin tin and sprinkle with cocoa powder.
Put all of the cake ingredients in a bowl and whisk until well combined.
pour into the muffin tin, it may be easier to transfer the mixture into a jug to do this.
Place in the oven and bake for 15 to 20 minutes, the middle should still look gooey. Leave the cakes to cool in the tin for 20 minutes.
Meanwhile make the ganache. Melt the coconut cream and chocolate in a pan or the microwave, stir together and leave to cool slightly. When the mixture cooler whisk with an electric whisk until thick and pipeable.
remove the cakes from the muffin tin, you can either make 12 little single cakes or 6 layered cakes depending on how indulgent you feel. Layer or top with the ganache then decorate.
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