Gluten Free Mini Cakes
Our friend, Lauren Less (@lesswithlaur), admits to being a highly allergic human. She loves our O California Organic Extra Virgin Olive Oil for its clean ingredients — only organic olives crushed within hours of harvest. She’s created this delicious gluten- and dairy-free bundt cake recipe for us to share with you. Enjoy!
Ingredients
2 “flax eggs” (1 tbsp flax and 3 tbsp water per egg)
1/2 cup gluten free flour
1/2 cup cacao powder
1 tsp baking soda
1/4 cup coconut sugar
1 tsp vanilla
1/4 cup O California Organic Extra Virgin Olive Oil
Dark chocolate for melting
Instructions
Preheat oven to 350 F.
Prepare the “flax eggs” by grinding the flax seeds into a fine powder using a coffee or spice grinder (or use 2 1/2 teaspoons pre-ground). Whisk in the water until it becomes gelatinous and let sit for 10-15 minutes.
Combine flour, cacao powder, baking soda and coconut sugar in a mixing bowl.
Add in vanilla and olive oil. Stir in “flax eggs” once they are congealed.
Pour batter into a greased mini bundt cake mold and bake for 15-20 min. Let cool.
Melt dark chocolate in microwave or over a double broiler.
Once cakes are cool, drizzle melted chocolate over them.
Notes
Gluten Free Mini Cakes
Our friend, Lauren Less (@lesswithlaur), admits to being a highly allergic human. She loves our O California Organic Extra Virgin Olive Oil for its clean ingredients — only organic olives crushed within hours of harvest. She’s created this delicious gluten- and dairy-free bundt cake recipe for us to share with you. Enjoy!
Ingredients
2 “flax eggs” (1 tbsp flax and 3 tbsp water per egg)
1/2 cup gluten free flour
1/2 cup cacao powder
1 tsp baking soda
1/4 cup coconut sugar
1 tsp vanilla
1/4 cup O California Organic Extra Virgin Olive Oil
Dark chocolate for melting
Instructions
Preheat oven to 350 F.
Prepare the “flax eggs” by grinding the flax seeds into a fine powder using a coffee or spice grinder (or use 2 1/2 teaspoons pre-ground). Whisk in the water until it becomes gelatinous and let sit for 10-15 minutes.
Combine flour, cacao powder, baking soda and coconut sugar in a mixing bowl.
Add in vanilla and olive oil. Stir in “flax eggs” once they are congealed.
Pour batter into a greased mini bundt cake mold and bake for 15-20 min. Let cool.
Melt dark chocolate in microwave or over a double broiler.
Once cakes are cool, drizzle melted chocolate over them.
Notes
Gluten Free Mini Cakes
Our friend, Lauren Less (@lesswithlaur), admits to being a highly allergic human. She loves our O California Organic Extra Virgin Olive Oil for its clean ingredients — only organic olives crushed within hours of harvest. She’s created this delicious gluten- and dairy-free bundt cake recipe for us to share with you. Enjoy!
Ingredients
2 “flax eggs” (1 tbsp flax and 3 tbsp water per egg)
1/2 cup gluten free flour
1/2 cup cacao powder
1 tsp baking soda
1/4 cup coconut sugar
1 tsp vanilla
1/4 cup O California Organic Extra Virgin Olive Oil
Dark chocolate for melting
Instructions
Preheat oven to 350 F.
Prepare the “flax eggs” by grinding the flax seeds into a fine powder using a coffee or spice grinder (or use 2 1/2 teaspoons pre-ground). Whisk in the water until it becomes gelatinous and let sit for 10-15 minutes.
Combine flour, cacao powder, baking soda and coconut sugar in a mixing bowl.
Add in vanilla and olive oil. Stir in “flax eggs” once they are congealed.
Pour batter into a greased mini bundt cake mold and bake for 15-20 min. Let cool.
Melt dark chocolate in microwave or over a double broiler.
Once cakes are cool, drizzle melted chocolate over them.
Notes
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