EBG's Clear Skin Chocolate Mini Cakes

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

{DRY INGREDIENTS}
2 cups almond flour (packed down to mea­sure)
1/2 cup unsweet­ened cocoa pow­der
2 tsp. aluminum-free bak­ing soda
1/2 tsp. sea salt
1 tsp. cin­na­mon powder
1 cup coconut sugar (or brown sugar if you’re in a pinch)
.….……
{WET INGREDIENTS}
1/2 cup coconut oil (or unsalted grass-fed but­ter, softened)
1 large omega-3 egg (prefer­ably soy-free, if you can get it)
1 tsp. vanilla extract
1 can full-fat coconut milk**
**Do not use the whole can of coconut milk. You want to refrig­er­ate the can for at least 4 hours or overnight, and scoop out the thick white cream that has sep­a­rated from the water. Try not to scoop out the clear liquid/water with it – you just want to use the sep­a­rated white cream.

{HOW TO}
  1. Pre­heat oven to 350 degrees Fahren­heit (or 170–175 Celsius).
  2. 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.
  3. 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.
~Steph  x

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