this is a basic nut-free chocolate cake recipe that can be used to make layered cakes or mini cupcakes.
2T (14g) coconut flour
1T (13.5g) Truvia
1T (5g) Chocolate powder unsweetened (Scharffen Berger Unsweetened 100% cacao)
pinch sea salt
1/8t (0.6g) baking soda
2T (28g) european style butter, melted
2T (30g) coconut milk
1T (15g) DaVinci syrup, german chocolate cake
1 (50g) egg
Mix all the dry ingredients together. Mix all the wet ingredients together and mix in dry ingredients.
grease the pan and pour in the batter.
bake at 325 for 14-17 minutes.
Approximate Ratio 2:1
Calories for the whole batch approximately 360
Total carb for the whole batch 8.5g