This is an adaptation of the French recipe of the famously delicious "moelleux au chocolat".
It is basically a cake super soft and creamy in the inside.
Ingredients:
100g of rice flour
50g of coconut flour
50g of quinoa flour
80g of cocoa powder with no sugar
2 tbsp of coconut oil if the oil is hard or 4 tbsp if the oil is melted
1 tbsp of baking powder
60 ml of almond milk (maybe more depending on the consistency of the batter, which should be creamy)
100g of brown sugar/ or agave syrup*/ or 10 dates (taste and see how sweet you wish your cakes to be)
1/2 chocolate bar 60 or 70% cacao (optional)
2 tbsp of flax seeds previously hydrated in water for at least 1h.
*for diabetics or the sugar free option
Put the flax seeds, the oil, the sugar and the milk in the blender. Mix all the dry ingredients and then add the liquid mixture to it. Stir it well and put the batter in some cupcake molds. Put a chocolate square in the middle of your cupcake so that it will be really creamy even after baking (optional).
Put the cakes in the oven for 10 minutes at 180 degrees and then for another 10 min at 150 degrees. It is better served hot! Everybody who tried them hot loved them! Some of the people who tried them cold thought they were a little heavy.
You can serve it with ice cream or as I did below with a chocolate mousse that I have previously posted the recipe. The one in this photo doesn't have the chocolate square in the middle.
It is basically a cake super soft and creamy in the inside.
- 10 min to prepare
- 20 minutes to bake
- + or - 20 cupcakes
Ingredients:
100g of rice flour
50g of coconut flour
50g of quinoa flour
80g of cocoa powder with no sugar
2 tbsp of coconut oil if the oil is hard or 4 tbsp if the oil is melted
1 tbsp of baking powder
60 ml of almond milk (maybe more depending on the consistency of the batter, which should be creamy)
100g of brown sugar/ or agave syrup*/ or 10 dates (taste and see how sweet you wish your cakes to be)
1/2 chocolate bar 60 or 70% cacao (optional)
2 tbsp of flax seeds previously hydrated in water for at least 1h.
*for diabetics or the sugar free option
Put the flax seeds, the oil, the sugar and the milk in the blender. Mix all the dry ingredients and then add the liquid mixture to it. Stir it well and put the batter in some cupcake molds. Put a chocolate square in the middle of your cupcake so that it will be really creamy even after baking (optional).
Put the cakes in the oven for 10 minutes at 180 degrees and then for another 10 min at 150 degrees. It is better served hot! Everybody who tried them hot loved them! Some of the people who tried them cold thought they were a little heavy.
You can serve it with ice cream or as I did below with a chocolate mousse that I have previously posted the recipe. The one in this photo doesn't have the chocolate square in the middle.
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