Grain Free Mini Chocolate Cakes

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1/4 cup Coconut milk

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 1 tbsp Arrowroot starch
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Bob's red mill coconut flour
  • 8 tbsp Chocolate
  • 1/4 tsp Chocolate chips, mini
  • 1 batch Chocolate ganache, dairy free
  • 1/4 cup Cocoa powder
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/4 tsp Apple cider vinegar
  • 1/4 cup Coconut oil

• Desserts

  • 1 1/2 cups Coconut cream or so delicious coco whip, whipped

Found on paleocrumbs.com

Ingredients

• 1 tbsp. arrowroot starch
• ¼ cup cocoa powder
• ⅓ cup + 1 tbsp. coconut flour {Bobs Red Mill}
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 3 eggs, separated
• ¼ tsp. apple cider vinegar {ACV}
• 1 tsp. vanilla
• ⅓ cup maple syrup
• ¼ cup coconut oil, melted
• ¼ cup coconut milk
• 4 tbsp. chocolate, melted
• ¼ tsp. mini chocolate chips
• Chocolate Whipped Coconut Cream:
• 1 + ½ cups of whipped coconut cream or So Delicious Coco Whip
• ¼ cup chocolate, melted
• Optional Garnish: Organic sprinkles or fresh berries
• 1 batch of dairy free chocolate ganache

Directions

• Cake Batter:
• Preheat the oven to 350 and grease a cupcake pan with coconut oil. Tip: Cut parchment paper into thin strips and place one in each cupcake slot in the pan. This makes the cakes easier to come out of the pan once baked!
• In a small bowl, whisk together the arrowroot, cocoa powder, coconut flour, baking soda, baking powder, and salt. Set aside.
• Separate the egg whites into a separate bowl and using a hand mixer, whip the whites until soft peaks form and set aside.
• In a food processor, pulse together the eggs yolks, ACV, vanilla, maple syrup, melted coconut oil, and coconut milk. Continue to pulse until fully combined. Pour in the melted chocolate and pulse again. Fold in the whipped egg whites and stir in the mini chocolate chips.
• Using a cookie scoop or large spoon, evenly divide the batter into the greased cupcake pan.
• Bake for 20-25 minutes or until a toothpick is inserted and comes out clean.
• Let cool on a wire rack.
• Chocolate Coconut Whipped Cream:
• In a large bowl, whip the So Delicious Coco Whip until light and fluffy. Beat in the melted chocolate. Place in a piping bag or a ziplock bag with the tip cut off. Set aside until assembling the cakes.
• Assemble:
• Using a serrated knife, cut the tops of the cakes off to create a flat top surface. Pipe a swirl of whipped coconut cream onto half the cakes. Place the un-piped cakes on top of the piped cakes to create a mini two layer affect. Pour chocolate ganache on top of each mini layer cake and sprinkle with some sprinkles or fresh berries on top. Serve and enjoy!