Grain Free Devilish Angel Food Mini Cakes
Beauty and The Foodie
Beauty and The Foodie
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Ingredients

  • 10 mins
  • 20 mins
  • 30 mins
  •  
  • Devilish Angel food Cake
  • 3 eggs, separate whites from yolks.
  • ¼ tsp cream of tartar.
  • Sweetener of choice: ½ cup maple syrup for paleo version, or ½ cup erythritol sweetener (I used Swerve) + 20 drops stevia for low carb version.
  • 3 tbsp cocoa powder, sifted.
  • 2 tbsp coconut flour, sifted.
  • 2 tbsp coconut oil or butter, melted.
  • 2 tbsp avocado, mashed and pureed.
  • *For low carb sweetened version only* add ¼ cup unsweetened almond milk or coconut milk * do not add to maple syrup version.
  • 1 tsp vanilla extract, find an organic, gluten free kind.
  • ⅛ tsp sea salt.
  • ½ tsp baking soda + 1 tsp apple cider vinegar, mixed in a separate pinch bowl (will be very fizzy).
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  • Garnish
  • 1½ tbsp chocolate chips, or unsweetened chocolate square, sweetened to taste with low carb sweetener of choice (I used a few drop stevia liquid), or use a few drops honey for paleo. *optional.
  • 8 raspberries *optional.
  • 2 tbsp Coconut whipped cream or heavy whipped cream *optional.
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  • Kitchen Tools
  • 2 large mixing bowls.
  • 1 medium bowl for mashing avocado.
  • 1 small pinch bowl.
  • Electric hand mixer or stand mixer.
  • 1 mini bundt pan or muffin pan, or cake pan.

Instructions

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