Ingredients

The following ingredients have 4 Servings
  • 2 ½ cups almond flour (blanched)
  • 1 cup milk (of choice, lite coconut milk or other non-dairy milk that's not too creamy)
  • ¾ cup cocoa powder (or carob powder for VAD, or if preferred)
  • ½ cup tapioca flour (also called tapioca starch)
  • 1/4 cup maple syrup (, honey or agave is also fine for Vegan)
  • 1/4 cup coconut sugar (or maple sugar)
  • 3 Tablespoons coconut oil (or butter/ghee, melted and cooled)
  • 1 teaspoon baking soda (sifted)
  • 1/2 teaspoon salt

Instruction

  • Lightly grease oven-proof mugs. Fill large casserole dish ⅓ to ½ full of water. Place dish in oven. Preheat oven to 325 degrees Fahrenheit.
  • Combine all wet, room-temperature/warm ingredients in large bowl. Combine all dry ingredients in medium bowl. Add dry ingredients to wet ingredients. Stir to combine; do not over-mix.
  • Scoop batter equally between mugs. Place mugs into hot water bath in casserole dish (in the oven). Bake in preheated oven 25 minutes.
  • Make Easy Caramel Sauce while the cakes bake.
  • Remove casserole dish from oven. Cool cakes slightly or completely on cooling rack.
  • Top with warm Caramel Sauce. Leave at room temperature until you're ready to serve, or eat immediately.