Crapless Mini Choco Cake

Sometimes you just need some chocolate!

This is pretty healthy that's why I called it Crapless! So then you can eat more than 1 piece! (no rules on how big those pieces are either...)

1 1/2 cups fine almond flour
1/4 cup + 2 Tbsp cocoa or carob powder
2 1/4 tsp baking powder
1/2 tsp salt
1/3 cup water or coconut milk or other milk
3 eggs, or 3 Flax Eggs (3 Tbsp ground flax + 6 Tbsp water and let sit 10 mins)
1/3 cup cane sugar
1 1/2 tsp pure vanilla extract
1/4 cup chocolate or carob chips

Double the recipe if you want to make a double decker. Put everything in 1 bowl and stir it up. Line an 8x8" square or round pan with parchment paper. Scoop out your batter and smooth out the top. Pop it in the oven at 350 degrees for 20-25 mins till it seems a bit firm. Cool the cake and once it's cooled down take it out with the parchment and place it on your cutting board. Cut in 1/2 if you only did a single recipe. Spread on the icing, put the other layer on top and smooth out the icing all over it. (Icing recipe below) Cool it in the fridge again before you put your icing/stencil on it. Cut out a shape in a sheet of paper and dust some icing sugar over top through a fine strainer. Get creative! **The stencil will not last long as it will get absorbed by the icing so do this last minute!


2 large ripe avocados, pitted
6 Tbsp unsweetened cocoa powder, sifted
5-6 Tbsp pure maple syrup
2 tsp pure vanilla extract
Pinch of salt

Put everything in food processor and mix it up until you can't see anymore green avocadoes (you don't want anyone to know your secret!) Can keep in fridge for 3 days. Make 1.5 x more if doing a double cake recipe.

yummy - gluten free - portable

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