GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR FREE
Summer in the city: stay inside, turn the AC on and bake, bake, bake. I experimented with different flour/sugar combinations for this cake with everything from coconut sugar to date sugar to buckwheat flour, and I ultimately went back to my healthy baking basics: oat flour, maple sugar and olive oil. This cake tastes so deeply indulgent, you wouldn't believe the wholesome ingredients that go into it. And there's just something about the mini's that make eating chocolate cake that much more fun, as if it weren't already.
Follow along with me HERE
INGREDIENTS
for the cake
DRY:
1/2 cup + 2 tbl of oat flour
1/4 cup + 2 tbl of unsweetened natural cocoa powder
1/2 cup of maple sugar
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of fine sea salt
WET:
1/4 cup of olive oil
2 large eggs - 1 whole, 1 egg whites
2 tbl of maple syrup
2 tbl of filtered water
1/2 tbl of pure vanilla extract
1/2 cup of macadamia nut milk
Flaky Maldon salt
Optional: baking chips
for the glaze
1/4 cup of maple syrup
1/4 cup of arrowroot powder
1/4 tsp of vanilla extract
Crushed walnuts
DIRECTIONS
1. Pre-heat the oven to 350°F
2. Combine your wet ingredients.
3. Combine your dry ingredients -- use a mesh strainer to SIFT the cocoa powder to get all the clumps out.
4. Slowly add the dry ingredients to the wet ingredients, either whisking by hand or using a standing mixing.
5. Grease 4 ramekins or a cake pan with neutral oil (I use REFINED coconut oil) and divide your cake batter evenly. If adding in chocolate baking chips*, place a few in each ramekin on top of the batter.
6. Bake for 18 minutes OR if you're baking it as one big cake: 23 - 25 minutes. Use a toothpick to check in the center -- it doesn't need to come out entirely clean in this recipe, in fact I like to pull the cake out when the center is still fudgy.
7. Transfer your ramekins or cake pan to a wire rack to cool and sprinkle on the Maldon salt.
8. In a saucepan over low heat, add your maple syrup and arrowroot powder using a whisk to combine until powder completely dissolves. Add in the vanilla extract and whisk.
9. Transfer glaze to a measuring cup and add in the crushed walnuts and mix.
10. Pour the walnut glaze over the chocolate cake(s) and let cool!
*I love Raaka's maple baking chips -- sweetened only with maple sugar!
