Chocolate Cake for 2

I had such great pleasure testing out the different flour ratios to make these little cakes perfect. Chocolate is BandMan's mistress so he was into it too. The ratio below for teff and buckwheat flour are only because that's what I had in the house at the time that I realized I should share this recipe with y'all. It also works with brown rice flour really nicely. If you have rice flour you can totally sub out 1/4 of a cup of rice flour for both flours in the recipe.

These baby cakes can be ready in 15 minutes. That makes late night cravings for sweet so much easier to deal. They're super moist and decadent, which makes me really glad that I figured out how to only make 2 servings at a time, because if I made a standard sized cake, I'd eat a standard sized cake.





3 tbsp teff flour
1 tbsp buckwheat flour
2 tbsp cocoa
3 tbsp raw cane sugar
1/4 tsp baking powder
pinch of salt
1/4 c unsweetened almond milk
2 tbsp olive oil
  1. Preheat to 350. Mix all ingredients together. Bake for about 15 minutes, or until a butter knife comes out clean after insertion.

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