Ingredients

The following ingredients have 6 Servings
  • ¾ cup + 1 Tablespoon tiger nut flour
  • ⅓ cup olive oil (or avocado oil)
  • ⅓ cup maple syrup (or coconut sugar)
  • 1/4 cup water
  • 1/4 cup carob powder
  • 2 Tablespoons tapioca flour (/starch)
  • 2 Tablespoons coconut flour
  • 1 Tablespoon gelatin (use link and DISCOUNT code BEAUTIFUL10 at checkout for 10% off your entire order)
  • 2 teaspoons balsamic vinegar
  • ½ teaspoon baking soda (sifted)
  • ¼ teaspoon sea salt

Instruction

  • Preheat the oven to 325° Fahrenheit. Depending on the size and shape of your cake: Line the bottom of a cake pan with parchment, and grease the sides. Or place muffin liners into cupcake pan. Set aside.
  • Into large bowl, place dry ingredients: tiger nut flour, carob powder, tapioca flour, coconut flour, gelatin, baking soda and sea salt.
  • Add wet ingredients: oil, maple syrup, water and vinegar. Stir well with a fork, or use electric beaters on medium speed to combine.
  • Scrape into prepared cake pan or muffin pan, and bake: check for doneness after 15 minutes for cupcakes. Check for doneness at 25 minutes for cake.
  • Allow to cool completely before frosting. Find AIP Chocolate Ganache frosting HERE.