Mini Raspberry Chocolate Cakes
Perfectly portioned Mini Chocolate Cakes with delicious raspberry filling in every bite! Gluten-free, dairy-free, refined sugar-free and SUPER moist!
Servings: 12
Ingredients
- 1 3/4 cups almond flour
- 2 Tbsp coconut flour
- 3/4 cup cocoa powder
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3 eggs lightly whisked
- 1/2 cup unsweetened almond milk or milk of choice
- 1/4 cup coconut oil melted and cooled slightly
- 1/2 cup pure maple syrup
- 4 Tbsp raspberry preserves I used sugar-free
- Optional toppings: fresh raspberries powdered sugar, drizzle of chocolate
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder and salt. Set aside.
- In a separate bowl, whisk together eggs, almond milk, coconut oil and maple syrup. Add wet ingredients to dry ingredients and mix well until combined making sure there are no clumps. Fold in raspberry preserves.
- Divide batter evenly among 12 prepared muffin or heart-shaped cups sprayed with nonstick spray and bake in the oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes sit for 5 minutes then remove from pan and let cool completely on a wire rack.
- If making 6 large cakes, allow them to back for 30 to 35 minutes.
Nutrition
Serving: 1cake | Calories: 205kcal | Carbohydrates: 17.7g | Protein: 6.2g | Fat: 14.7g | Saturated Fat: 5.1g | Sodium: 81.3mg | Fiber: 5g | Sugar: 9.5g