A beautiful chocolate cake and matchy-matchy cupcakes made by Mari Makes Cakes.
It’s a bit naughty but it is a dairy-free, gluten-free and vegan recipe that uses our Super-Blend for that extra health boost! Each flower petal made of white-bean frosting creates the rose effect. A great dairy-free, vegan option for those who don't want to compromise on cake decoration quality!
- ¾ cup + 2 ½ tbsp. (104 grams) cocoa powder
- 2/3 cup + 2 tbsp. (80 grams) almond flour
- 1 ½ tsp. baking powder (use paleo baking powder, if necessary)
- 2 tbsp. Dr Gaye Super-Blend
- 1 tbsp. teaspoon espresso coffee
- A pinch of sea salt
- ½ cup + 1 tablespoon (126 grams) coconut oil, melted
- 2/3 cup (213 grams) coconut sugar
- 1 cup (250 grams) unsweetened applesauce
- 3 mashed ripe bananas and 3 more tablespoons of apple sauce
- 1 tablespoon vanilla extract
- Preheat your oven to 350 °F (175 °C) and line a muffin pan (or two) with 14 liners.
- In a medium mixing bowl, stir together the cocoa powder, almond flour, baking powder, espresso and salt. Set aside.
- In a large mixing bowl, stir together the melted coconut oil, applesauce, coconut sugar, mashed bananas and vanilla. Add the dry mixture to the wet and stir just until combined and creamy.
- Pour the batter evenly into the muffin liners, about 3/4 full.
- Bake for 24-28 minutes. A toothpick inserted in the middle should come out mostly clean. A few moist crumbs or a little stickiness is okay, just not raw batter. These are super moist so if it comes out totally clean, they're probably overdone.
- Let cool for 5 minutes and then remove to a wire rack to cool completely. These do not taste very good straight out of the oven. Let cool fully before frosting. When you refrigerate them, they become denser, the way brownies get when you refrigerate them. Can be kept at room temperature, unfrosted, for up to 3 days or can be refrigerated for up to 5 days.
- 1 package (16 oz.) White Beans (butter beans or cannellini beans)
- ½ tsp. Salt
- 5~6 cup Water
- 1 ½ cup Xylitol or Coconut Sugar, finely milled
- ½ tsp. Vanilla
- Rinse beans in cold water. Pour enough cold water to completely immerse the beans, usually 1 inch above dry beans in bowl. Soak the beans for a couple of hours - overnight in the refrigerator until the beans double in size.
- Drain water from beans. Bring soaked beans, 5 cups of water and 1/2 teaspoon of salt in a pot over high heat. Reduce heat to medium and cook beans until completely soft. If foam forms, skim off the top with a slotted spoon. You may need to add more water.
- Continue to boil while constantly stirring until water is almost completely reduced. Remove from heat, drain and cool to room temperature. (beans should be very soft)
- Using a blender or food processor, blend beans. Then move to clean pot.
- Add 1 1/2 cup of sugar and vanilla to blended beans and stir over medium heat. Stir with a wooden spoon until paste becomes thick.
- The paste is ready to be removed from heat when you can cut through with the wooden spoon and the streak holds for a few seconds.
- Remove from heat. Taste and adjust sweetness by adding more sugar or vanilla. Divide the paste in 1-2 cups and keep in airtight containers or wrapped in plastic wrap twice. Will keep refrigerated for up to 4 days. Frozen will keep up to 1 month.
- Decorate using your own creativity, either with an icing bag or creating individual petals by hand (as seen in photograph)!