These Cakes were actually a Cupcake experiment, but turned out to be to die for Nutella-filled Mini Cakes, which are perfect for a fancy Dessert or just to fill your something special Chocolate Craving. Since we cut out Sugar from our Diet, these are completely Sugar-free and therefore less guilty than your regular Chocolate Cake.
What you need/I used for 6 Cakes:
- 1 Cup Vanilla Soy Milk
- 1 1/2 Cup Whole Wheat Pastry Flour
- 1/3 Cup Agave Syrup
- 2 Tbsp. Unsweetened Cocoa Powder
- 1 Tbsp. Arrowroot
- 1/2 Teasp. Salt
- 1/3 Cup Safflower Oil
- 2 Teasp. Vanilla Extract
- 1/4 Teasp. Almond Extract
- Grown-Up Nutella
Preheat your oven to 350°F. Mix together all the dry ingredients in a large bowl and in a second smaller bowl mix together the wet ingredients. Now slowly, and while stiring, mix in the wet with the dry ingredients and stir until you have a smooth dough. Line a Cupcake pan with Cupcake Liners and fill each about 3/4. Bake the Cakes for 15 – 20 minutes. Use the old toothpick trick to check if they are done. Remove from the oven, let sit in the Cupcake Pan for about 5 minutes and after that let the Cakes cool on a Plate. Once they reach the temperature you want them to serve in, cut them in half carefully and fill with your selfmade Nutella.
Serve solo or with Vanilla Icecream. If you feel adventurous add some Peanut Butter to the filling!
Believe me: You will enjoy this!
Love What You Eat 