Gluten Free Chocolate Mini Cakes

Serves 12

Prep - 10 minutes

Cooking time - 25 minutes

Ingredients - 7

Dry Ingredients:

1 1/2 cups self-raising flour

1/2 cup cocoa powder

1/3 cup coffee ground (or one shot coffee)

Wet Ingredients:

3 eggs (whisked separately) [use flax seed for egg free - 3 tbsp of flax seed meal and 3 tbsp water)

2/3 cups milk of choice

1 tbsp maple syrup

1 tbsp oil (vegetable or olive)

Method:

1. Pre-heat oven to 180 degrees Celsius

2. Grease a cup cake. muffin, or mini loaf tin with butter or oil

3. Add and mix all dry ingredients into large bowl

4. Add wet ingredients into middle of dry (whisk eggs separately then add to wet ingredients)

5. Use a 1/3 cup to scoop mixture into tins (or smaller if using cupcake tin) [be careful not to over fill - leave a 1 or 2 cm gap from mixture level to top of tin]

6. Cook for 25 minutes (or check at 20 minutes for wet mixture on a tooth pick)
   

About/Tips:

This mixture is one of the first baking goods that I created that was fluffy and soft, just like 'non gluten free' recipes which can often be the hardest part of living gluten free or with Coeliac disease - missing out on soft, fluffy baked goods which aren't dry or crumbly!

Facts:

The World Coca Foundation reveals that - "Cocoa was first developed as a crop in many ancient South American cultures, with the Aztecs and Mayans being the most well-known of these indigenous populations. Researchers have found evidence of cocoa-based food dating back several thousand years."

World Cocoa Foundation