Hello again friends,
This afternoon we have a super easy blog inspiration recipe for you today. We got today’s inspiration from our dear friend Alex over at spoonful of sugar free. Alex has so many great recipes it was hard to pick! We are a lot alike in our food preferences. We love our bitter rich chocolate just like Alex does!
We decided on her grain-free bitter sweet cake and made our few changes to it. We decided to do a mix of cocoa and carob (I have been craving carob a lot lately).
Pure2raw: Rich light carob cocoa mini cakes
Prep time: 5 minutes
Cook time: 25-28 minutes
Tools needed: mini ramekins or muffin pan
we followed Alex’s ratios but doubled it to make two mini cakes
changes we did:
- 3 tablespoon cocoa
- 5 tablespoon carob
- 1 teaspoon apple cider vinegar (we forgot the baking powder so we threw some ACV instead)
- 1/4 cup pumpkin puree
- 2 teaspoon vanilla
- 2 egg whites from local eggs
We threw all the ingredients into a bowl and stirred till combined. Lightly oiled our ramekins and spooned the batter into the ramekins.
Placed in a 350 degree oven. We let ours bake for 25 minutes. To tell when these cakes are done – the sides will start to pull away from the ramekin and light to touch.
**note: if you use muffin pan I would just fill up two muffins liners.
Let cool for a few minutes and pop out of ramekin.
Hope you enjoy our rich slightly dense but with a light texture grain-free and sugar-free mini cakes.
And for those that want to make these mini cakes vegan we would suggest doing this:
Use 2 tablespoon flax meal or chia seeds with 6 tbsp water gel as the egg whites (this will form a gel) and use 1/4 teaspoon baking powder.
Thanks again Alex for the easy sugar-free and grain-free cake idea!
Twins Question: Do you like bittersweet, semi-sweet, milk chocolate or white chocolate? Do you ever use ramekins to bake with? Do you like making mini things?