Mini Chocolate Pecan Cakes

In Bake, Dessert, Gluten-free, Oven on October 9, 2015 at 8:06 am

Down with the flu. It’s just the thing that a person with an auto-immune disease needs. Ah, well, what’s life without a bit of peril, eh? To cheer me up, my husband made me a sweet treat that‘s gluten-free and dairy-free. Huzzah!

Can’t really see straight, but I really appreciate his effort, and his ability to follow my old recipes. This is a simple one.

In a food processor, combine:

  • ¼ cup of almond flour
  • ¼ cup of potato starch
  • ¼ cup of tapioca flour
  • ½ cup of cocoa powder
  • ½ cup of coconut sugar
  • 2 tablespoons of coconut oil
  • 2 tablespoons of walnut oil
  • ¼ cup of crushed pecans
  • ½ teaspoon of salt
  • 1½ teaspoon of baking powder
  • ¼ cup of almond milk
  • 1 tablespoon of coffee powder
  • 1 whole egg
    Place in 4 regular-sized ramekins that have been greased and lined. Top each cake with more crushed pecans.


    Either bake the batter in a preheated oven for 35 minutes at 180ºC or microwave it at 1000 watts for 2 minutes.

    Serve with a scoop of gluten-free, dairy-free and sugarfree ice cream and some ripe strawberries. 


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