Author Notes
Black mini cakes potion recipe with cocoa, coffee, coconut, pumpkin and walnuts. A treat for halloween get-togethers and suitable for gluten free, dairy free, egg free and low FODMAP guts! —Joana
Ingredients
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1/2 cup
rice flour
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1/2 cup
brown sugar
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1/4 cup
cocoa powder
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1 teaspoon
baking powder
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2 tablespoons
virgin coconut oil
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3,5 ounces
pumpkin purée
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1/4 cup
coffee
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1/4 cup
finely chopped walnuts
Directions
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Preheat oven to 350ºF/180ºC and grease the 4 mini cake molds with coconut oil.
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In a large bowl, combine the rice flour, sugar, cocoa powder and baking powder.
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Stir in the coconut oil, pumpkin and coffee and mix until well incorporated.
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Add the chopped walnuts, saving some for the topping.
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Fill in 2/3 of the cake molds with batter and bake for 25 minutes.
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Cool before unmolding.
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Sprinkle remaining walnuts on top.
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