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Mini Gluten-Free Chocolate Cakes Recipe


Gluten-free chocolate cakes

Image: Danielle Minnebo

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

Ingredients

Method

  • 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
  1. Preheat your oven to 180°C. Line a muffin tray with muffin cases and set aside.
  2. 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.
  3. Divide the batter between each muffin case and bake in the oven for 25 mins. Allow to cool and serve with fresh strawberries.



 

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.