Approximate Ratio 2:1

Calories for the whole batch approximately 360

Total carb for the whole batch 8.5g

this is a basic nut-free chocolate cake recipe that can be used to make layered cakes or mini cupcakes. i’m trying a lot of nut-free recipes these days since clara’s school doesn’t allow nuts… this makes perfect cupcakes for any birthday celebrations at school.

Ingredients

2T (14g) coconut flour

1T (13.5g) Truvia

1T (5g) Chocolate powder unsweetened (Scharffen Berger Unsweetened 100% cacao)

pinch sea salt

1/8t (0.6g) baking soda

2T (28g) european style butter, melted

2T (30g) coconut milk

1T (15g) DaVinci syrup, german chocolate cake

1 (50g) egg

Directions

Mix all the dry ingredients together. Mix all the wet ingredients together and mix in dry ingredients.

grease the pan and pour in the batter.

bake at 325 for 14-17 minutes.

Lolowa sent in this picture of the chocolate cake baked in a flower shaped silicone mold. They look beautiful, Thank you !

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