I have made MANY a chocolate cake in my day. Once I got into alternative, healthy baking I made another million versions until I settled on this creation. It’s dense, it’s rich, it’s not too sweet but you CAN’T just eat one. Especially if they are mini-cupcakes!
PREHEAT
Preheat oven to 350 degrees
MIX
Dry:
1 C Cashew Meal
1 C Blanched Almond Flour
1/4 C Raw Cacao Powder
1/3 C Coconut Sugar
1/4 t Sea Salt
1 t Baking Soda
Wet:
2 Eggs
1/3 C Maple Syrup
2 T Coconut Oil
2 T Vanilla
Combine Dry and Wet Ingredients
POUR
Into mini muffin liners/tins
BAKE
Bake for 20 minutes
Let cool in pan for another 20 minutes
FROST
Frost with Elana’s Pantry Coconut Cream Frosting (I added a tad of beet juice to make the ones in the above picture a light pink for a little girl’s birthday).
OR
Frost with my Chocolate Ganache (this is what I do around the holidays)
Chocolate Ganache
MELT
3/4 C chocolate chips on low heat
stir in 1/4 C coconut or almond milk
and 1 t vanilla
-optional: add 1/2 t peppermint extract to make chocolate-peppermint cupcakes-
let cool slightly or put in refrigerator to speed up the process and frost with the back of a spoon a dollop on each little cake
Enjoy!
Katie Mae
1 Comment
miranda
August 7, 2014 at 2:52 pmONE MILLIONNNNNN!!!!!! haha