Paleo Red Velvet Fondant Cakes (for 2 (naturally gluten-free

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Beet, juice

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/2 tsp Baking powder
  • 2 tsp Cocoa powder
  • 1/2 tsp Coconut flour
  • 1/4 cup Enjoy life chocolate chips
  • 1/8 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 1/2 tsp Apple cider vinegar
  • 3 tbsp Coconut oil

Found on perchancetocook.com

Ingredients

• 3 tablespoons coconut oil, melted
• ¼ cup of Enjoy Life chocolate chips
• 1 large egg
• ¼ cup of maple syrup
• 1½ teaspoons of apple cider vinegar
• 1 teaspoon vanilla
• 2 tablespoons beet juice
• ⅛ teaspoon salt
• ½ cup of almond flour
• ½ teaspoon of coconut flour
• 2 teaspoon of cocoa powder
• ½ teaspoon baking powder

Directions

• Preheat the oven to 350°F.
• Set a pot of water on the stove and heat on high until the water boils, then lower the heat to medium.
• Put the coconut oil and chocolate chips in a plastic bowl.
• Put the plastic bowl on top of the boiling water and let the mixture melt, while mixing the chocolate with a spatula.
• Remove the bowl from the pot of hot water as soon as the chocolate has melted. Whisk the melted ingredients together and set the bowl aside.
• In a separate bowl, whisk together the egg and maple syrup until it thickens a bit. Add the vinegar, beet juice, vanilla, and chocolate/coconut oil mixture to the bowl and whisk well.
• In another separate bowl, mix together the salt, almond flour, coconut flour, cocoa powder and baking powder together.
• Pour the dry ingredients into the bowl with the wet mixture and whisk.
• Evenly pour the batter into two ramekins.
• Bake for 30 minutes, on the lower shelf of the oven. The outside of the cakes should look hard, and puff out. They will probably also crack, but look a bit soft in the middle.
• Let cool for a little bit, but make sure to still eat it warm.