I love chocolate cake. I always have and always will. Double chocolate, triple chocolate, death by chocolate… the point again is that I love chocolate. Sometimes though you have to be healthy, and this includes making dessert a bit healthier.
I am not a fan of many “healthy” desserts or foods at the grocery store. Either it has no flavor, it is dry or doesn’t taste anything like what it says it is supposed to be.
I say go against all that and make your own version of a cake that is yummy but much healthier than pounds and pounds of butter and white sugar that is in regular yummy cake 🙂 This version is also gluten free which is an added bonus to the the gluten sensitive of the world. I got my inspiration for these cakes from Allrecipes.com version but changed a few things. I also used a different brand flour.
The end result was a chocolatey, dense, moist cake that is perfect with some fresh jam or all natural peanut butter! Enjoy!
GF Mini Chocolate Cakes
3/4 Cup Brown sugar
1 Tsp Maple Extract
1 Tsp Vanilla Extract
1/2 Cup Bob’s Red Mill Coconut Flour
6 Cage Free Eggs
Pinch of salt
1 Tsp Baking Powder
3/4 Cup Unsweetened Cocoa Powder
7 Tbs Butter
Preheat oven to 350
Grease two mini springform pans
Mix flour and baking powder, set aside. Melt butter with cocoa and stir well, beat eggs, flour, extracts, and salt into cocoa mixture. Mix into the flour mixture, making sure to stir well. Let rest for 5-10 minutes and pour evenly in both pans.
Bake for 20-30 minutes checking with toothpick to make sure cooked through. Enjoy with some jam or peanut butter or plain!
- I used Triple Berry Jam from Purple Carrot Artisan Bread Makers
Eat Well. Live Well.