Makes 12
Ingredients
Cakes
- 2 Tbsp coconut oil
- 2 Tbsp olive oil
- 1 cup brown sugar
- 1 flax egg (beat 1 Tbsp ground flax meal and 1/4 cup of water)
- 3/4 cup almond milk (or other plant milk)
- 2 tsp baking powder
- 2 tsp baking soda (bi-carb soda)
- 1/2 cup gluten free self-raising flour
- 1 cup almond flour
- 1 cup almond meal
- 1/4 cup coco powder
Icing
- 1 Tbsp coconut oil
- 1 Tbsp boiling water
- 2 Tbsp coco powder
- 1-2 cups icing sugar
Toppings
- 50g dark chocolate finely chopped
- 12 fresh raspberries
Instructions
- Preheat oven to moderate, 180-200 degrees Celsius in a fan force oven (350-390 Fahrenheit)
- Melt coconut oil in medium pot
- Remove from heat
- Add olive oil and brown sugar and stir
- Make flax egg in a cup by whisking flax meal and water with a fork
- Add to pot and stir quickly
- Add almond milk to pot and whisk to break up lumps
- Whisk baking powder and soda to pot and whisk
- Add flour and almond meal to pot and stir.
- Line 12 hole cupcake tray with patty pans
- Divide mixture between the 12 holes
- Cook for 30-45 minutes or until a skewer comes out clean when you insert it into a cupcake
- Allow to fully cool before icing cupcakes or the icing with just melt off
- Icing is optional but to make it:
- Using electric beaters in a large mixing bowl beat coconut oil boiling water and coco powder
- Slowly add icing sugar 1/4 cup at a time while continuing beating until the icing is a good consistency to spread
- If you add too much icing sugar and the mixture gets too thick just add water I recommend a teaspoon at at time it doesn’t take much to make it a runny mess
- If it’s too runny it will drip off as you can see in my picture and if it’s too thick it is hard to spread
- I like it about the consistency of peanut butter
- Then decorate with berries and chocolate
- Sometimes I use almonds or coconut instead
Dragonition 