These mini gluten-free chocolate cakes use rapadura sugar as a sweetener. Rapadura sugar is evaporated cane juice before it is processed and bleached to become white table sugar. It is an unrefined sweetener and adds a beautiful caramel flavour to these cakes.
Makes: 12
DF, GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 100g blanched almond meal
- 50g tapioca flour
- 125g rapadura sugar
- 40g coconut flour
- 35g cacao powder
- 5g baking powder
- 2 eggs, beaten
- 100mL olive oil
- 150mL almond milk
- Fresh strawberries, to serve
Method
- Preheat your oven to 180°C. Line a muffin tray with muffin cases and set aside.
- Add all of the dry ingredients to a bowl and mix together. Add the beaten eggs, olive oil and almond milk and mix until combined.
- Divide the batter between each muffin case and bake in the oven for 25 mins. Allow to cool and serve with fresh strawberries.
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