Ingredients

The following ingredients have 144 Servings
  • ½ cup sorghum flour
  • 1 cup almond flour
  • ½ cup tapioca flour
  • ½ teaspoon cinnamon
  • 2 teaspoons baking powder
  • dash of Himalayan salt
  • 1 tablespoon lemon juice
  • ½ cup coconut milk
  • ½ cup coconut sugar
  • ½ cup raw honey
  • ¼ cup coconut oil
  • 2 eggs, room temp
  • 6–8 strawberries, thinly sliced
  • 1 coconut whipped cream mixture
  • 1 organic dark chocolate bar (3.5 oz/100g), melted

Instruction

  • Preheat oven to 350 F.
  • Whisk together the first 6 ingredients and set aside.
  • In a separate bowl add lemon juice and coconut milk. Mix well.
  • In a small sauce pan over medium-low heat combine coconut sugar, honey and coconut oil. Stir until well combined and remove from heat.
  • Add the eggs plus the wet ingredients to the dry ingredient mixture. Mix thoroughly.
  • Grease a donut pan and pour in the mixture. Bake for 18-–20 minutes. Allow donut cakes to rest for 5 minutes before flipping onto cooling wrack.
  • Put down a sheet of parchment paper. Transfer the mini donut cakes onto the parchment paper, top side down. Fill donut cakes with strawberries and coconut whipped cream. Drizzle with chocolate. Serve.