Hey everyone! I’ve been baking up a storm lately, making delicious grain-free treats that I’ve been testing on my unsuspecting friends and family. The chocolate chip cookies and chocolate cupcakes have been their absolute favorites. So today I have a special treat…
I wanted to share with you my recipe for their #1 favorite — chocolate mini cakes. They are a skin-friendly dessert, meaning they follow the EBG “rules” for clear skin – they contain no grains and nothing high-glycemic that would spike your insulin and contribute to breakouts.
Clear Skin Chocolate Mini Cakes
1/2 cup unsweetened cocoa powder
2 tsp. aluminum-free baking soda
- Preheat oven to 350 degrees Fahrenheit (or 170–175 Celsius).
- Mix dry and wet ingredients in separate bowls. Then mix both bowls of ingredients together. Blend well with a hand or stand mixer. You should end up with a thick batter, not runny.
- Put a dollop of batter in each paper baking cup. The batter rises and spreads, so for a full-sized cupcake, you’ll need about 1 Tbsp. of batter per baking cup. Cook 10–15 minutes, and monitor them.
Enjoy! These are delicious — pictures coming soon! They were devoured before I could snap any pictures.