Lightened Flourless Chocolate Cakes (Vegan/Gluten Free)
Ingredients
- 8 ounces chocolate vegan chocolate to keep the recipe vegan
- ½ cup coconut oil
- ½ cup Zing™ Baking Blend
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract optional, but recommended
- 4 large flax eggs*
- ½ cup unsweetened cocoa powder
- powdered sugar for topping optional
- pomegrante arils for topping optional
Instructions
- Preheat the oven to 350 degrees F. Lightly grease six mini spring form pans (mine are about 3 ½ inches) with coconut oil.
- Heat the chocolate and coconut oil together until melted. Stir to mix together and allow to cool
- slightly.
- Transfer the chocolate mixture to a mixing bowl and beat in the Zing™, salt, vanilla extract, and chocolate extract until well combined.
- Add in the flax eggs one at a time and beat well between each addition.
- Mix in the cocoa powder and beat well.
- Evenly divide the batter among your baking pans. Bake for 15 - 18 minutes, or until the cakes are
- puffed and set in the middle. Allow to cool for 20 minutes before running a knife between the cake
- and side of the pan and releasing from the mold. Allow to cool completely on a wire rack.
- Top with any light toppings of your choice such as powdered sugar, pomegranate arils. or other fresh fruit.
Notes
*To make one flax egg, you will need 1 tablespoon of ground flax meal (I use King Arthur Flour) plus 3 tablespoons of water. Combine the two and allow to sit for 5 - 10 minutes until it gels. For four eggs, you will use ¼ cup of ground flax meal and ¾ cups of water.
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