Black Magic Mini Cakes
This black magic mini cakes recipe has magic ingredients: cocoa, coffee, pumpkin and walnuts. Dare to eat them on Halloween!! Suitable for vegan, gluten free and low FODMAP diets.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
If you can tolerate cocoa and coffee (even if low FODMAP, sometimes IBS patients have a difficult time to digest them), one mini cake is suitable for most of us low FODMAPers. All quantities have been carefully studied in order to make the cake perfectly safe for you. Let's do the maths:
- 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.