MINI CHOC RASPBERRY CAKES
A deliciously perfect treat to be enjoyed whenever hunger strikes!
Ingredients
1/4 cup buckwheat flour
2 tbsp Tropeaka Cacao Powder
1/2 tsp baking powder
Pinch of salt
1/4 cup almond milk
2 tbsp maple syrup
1/2 tsp vanilla extract
1/4 cup fresh or frozen raspberries
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Method
1 Preheat the oven to 180°C. In a bowl, add in the flour, cacao, baking powder and salt and mix well.
2 Pour in the almond milk, maple syrup and vanilla extract and mix until smooth.
3 Gently fold through the raspberries and add some extra on top.
4 Transfer into 2 ramekins and bake for 20 minutes or until cooked through.
5 Cool slightly before serving. Enjoy.
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