Decadent Chocolate Explosion Mini Cakes
Ingredients
- Plant-based butter for greasing the tins
For the Cake
- 150g flour
- 50g ground almonds
- 80g brown sugar
- 20g cocoa powder
- 1 tsp vanilla sugar
- 2 tsp baking powder
- Pinch of salt
- 160ml oat milk
- 4 tbsp apple sauce
- 1 tbsp apple cider vinegar
For the Filling
- 60g bittersweet chocolate
Preparation
Preheat the oven to 180 degrees Celsius with two-sided heat.
Grease about 6 muffin tins with plant-based butter.
In a bowl, mix all the cake ingredients together until smooth.
Add the cake mixture to the muffin tins.
Chop the bittersweet chocolate into small pieces.
Let the chocolate sink into each cake by pressing it into the batter.
Bake for about twenty minutes or until a toothpick inserted comes out clean.
Allow the cakes to cool for about five minutes.
Take the cakes out of the tins and serve warm.