Allergy Free Rasperry Filled Chocolate Cake For Two
 
 
Two miniature jelly filled cakes.
Serves: 2
Ingredients
  • ¼ cup teff flour, ground in pastry setting
  • 1 tablespoon cocoa powder
  • 1½ teaspoon ground flax
  • 3 tablespoons sucanat or sugar
  • 1 tiny pinch+ salt
  • 3 tablespoons plus 1 teaspoon water
  • 1 tablespoon melted or softened coconut oil
  • ½ teaspoon vanilla
  • ⅜ teaspoon baking powder
  • appr. 1 tablespoon fruit only raspberry jelly
Instructions
  1. Turn the oven on to 450. Oil two ½ cup mason jars, or oven proof bowls.
  2. Mix everything for the cake, but the baking powder and jelly together. Stir until there are no lumps. Taste to see if you added enough salt, if not stir in a bit more. I like a salted chocolate cake so use close to ⅛th teaspoon. Stir in the baking powder.
  3. Pour half the batter into each prepared baking vessel. They should be half full. Put a rounded teaspoon of raspberry jelly in the center of each one, pushing down slightly if needed. The jelly does not need to be fully submerged, the cake will rise.
  4. Bake for 15 minutes, remove from the oven. After 3 minutes carefully remove the cake from the bowls/jars if desired, or serve in the glass (being careful, the glass will still be hot)
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/allergy-free-rasperry-filled-chocolate-cake-for-two/