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Add a photoThis was inspired by some vegan recipes I stumbled upon--but I like mine better. Something about agave for me in baking is that the baked goods aren't sweet enough; however, coconut palm sugar is my new favorite. Enjoy!
Ingredients
- Cake:
- 2 tbsp almond meal
- 1 tbsp coconut flour
- 1 tbsp cocoa powder
- 1 pinch salt
- 1 pinch baking soda
- 1 egg
- 1 tsp grapeseed oil
- 1 tbsp coconut palm sugar
- Filling:
- 1 tbsp peanut butter (creamy or chunky)
- 1 tsp coconut palm sugar
- 1 tsp agave nectar
- 2 drops vanilla extract
- 1 pinch salt
Directions
- Preheat oven to 350 degrees. Line a baking pan with two cupcake liners or grease two cupcake spaces.
- Mix cake batter ingredients together. Set aside.
- Mix filling ingredients together. Set aside.
- Place 2 tablespoons of batter into liners or into cupcake spaces.
- Evenly distribute filling into each cupcake liner--preferably into the center if possible.
- Pour remaining batter over filling to cover completely.
- Bake for 10 minutes or until toothpick comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 2 servings | |
| Calories 134 | |
| Calories from Fat 80 | 60% |
| Total Fat 9.28g | 12% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 419mg | 17% |
| Potassium 136mg | 4% |
| Total Carbs 8.55g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.65g | 4% |
| Protein 5.07g | 8% |
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Menus and Pairings
Goes Well With: chocolate frosting, vanilla frosting, peanut butter frosting, coconut frosting
Wine and Drink Pairings: coffee, wine, Cold glass of milk
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