Mini Grain-Free Raspberry Chocolate Cakes

Perfectly portioned Mini Chocolate Cakes with satisfying raspberry filling in every bite! Gluten-free, dairy-free, refined sugar-free and SUPER moist!

A cook mean who says you cannot indulge in a little chocolate every now and then?? A cook really try to eat lighter 80% of the time, but every once in awhile A cook just have to satisfy that much-needed chocolate fix! You guys these cupcakes are SUPER moist and are just so ridiculously straightforward to make. They're also gluten-free, dairy-free and refined-sugar free so you can feel a little better abo

Valentine's Day is right around the corner too so why not whip up a batch of these mini chocolate cakes for the favorite people in your life and show off just how satisfying baking healthier can be!

What goes in

• 1 3/4 cups almond flour
• 2 tablespoons coconut flour
• 3/4 cup cocoa powder
• 1 1/2 teaspoon. baking powder
• 1/4 teaspoon. salt
• 3 eggs, lightly whisked
• 1/2 cup unsweetened almond milk, or milk of choice
• 1/4 cup coconut oil, melted and cooled slightly
• 1/2 cup pure maple syrup
• 4 tablespoons raspberry preserves
• Optional toppings: fresh raspberries, powdered sugar, drizzle of chocolate

How it comes together

1. Preheat oven to 350 degrees F.
2. Use a wide bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder and salt. Hold nearby.
3. In a separate bowl, whisk together eggs, almond milk, coconut oil and maple syrup. Add wet ingredients to dry ingredients and mix well until combined making sure there are no clumps. Fold in raspberry preserves.
4. Divide batter evenly among 12 prepared muffin or heart-shaped cups sprayed with nonstick spray and bake in the oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cakes sit for 5 minutes then remove from pan and let cool completely on a wire rack.
6. If making 6 large cakes, allow them to back for 30 to 35 minutes.