Halloween, día de los muertos (day of the dead in Mexico), dia de todos os santos (all saints day in Portugal) countdown began and to celebrate it I’ve decided to come up with my first gut feeling cocoa recipe.
There is something magical about this night of trick or treating, where you also honor your ancestors and celebrate life! And what a better way to do it than with a decadent fudgy treat that is also gluten free and vegan? For that I had to use some magic tricks…
And so this black mini cakes potion recipe was challenging but totally worth it! And I cannot begin to describe you how good it tastes! 😀
Black Magic Mini Cakes
- ½ cup | 75g rice flour
- ½ cup | 100g brown sugar
- 8 heaped tsp | 1,12 oz | 32g cocoa powder
- 1 tsp baking powder
- 2 tbsp extra virgin olive oil more for greasing
- 3,5 oz | 100g japanese pumpkin steamed and puréed
- 2 oz | 60 ml regular black espresso coffee decaf for a kids friendly version
- ¼ cup | 30g finely chopped walnuts
- Preheat oven to 180ºC/350ºF and grease the molds with olive oil.
- In a large bowl, combine the rice flour, sugar, cocoa powder and baking powder. Stir in the olivet oil, pumpkin and coffee and mix until well incorporated. Add the chopped walnuts, saving some for the topping.
- Fill in 2/3 of the cake molds with batter.
- Bake for 25 minutes. Cool before unmolding.
- Sprinkle remaining walnuts on top.
- this recipe calls for 8 heaped tsp of cocoa powder. According to Monash University the safe portion is 2 per meal. So you can eat up to one cake per meal;
- The recommended daily dose of regular black espresso coffee is up to a double shot of 2 oz | 60 ml. Recipe calls for the same amount.