*Gluten free, dairy free, refined sugar free.
185g Coconut Oil or Salted Butter
2 tsp Vanilla extract
1½ cup rice malt syrup
2 tbsp. Stevia
3 large free-range eggs
1½ cups rice flour
½ cup quinoa flour
4 tsp. baking powder
2/3 cup cocoa (the better quality, the better tasting these are. However if you cant find a good cocoa the Homebrand version is the next best thing)
1 cup H20 (if dairy is not a problem 1 x cup of milk can be substituted for water here. We also sometimes use dairy free milk options. Either way it still works really well)
Preheat oven to 160 degrees celsius. Whisk flour, baking powder and cocoa well. Stir through stevia. Set aside.
Add coconut oil (or butter) to bowl of a stand mixer and blend for 1 min. Scrape down the sides before adding ALL other ingredients, including flour mix, to the bowl of the mixer. Beat for 2 mins before stopping and scraping mixture down from sides of bowl. Beat well for a further 8 -10mins until mixture has changed colour.
Whilst cake is beating line mini muffin molds with patty cases. (This will make approx. 60 mini, 24 large cupcakes or 1 x 20cm large round cake).
Bake mini’s for 15min, large cupcakes for 25min and big cake for 1 hr, turning all 180 degrees at the half way mark. Cakes are cooked once a skewer inserted into the centre comes out clean.
This batter can also be made as a single cake and eaten with your cream of choice (coconut, clotted jersey, A2 pouring to name a few that we use) for a fudgy sugar free dessert. It can also be prepped with salted butter for an even more decadent tasting option – if butter is not a problem.