Egg-Free and Butter-Free
Here’s a delightful recipe for butter-free and egg-free cupcakes. They’ll be perfect for children’s snacks or a lunchtime treat. These incredible small cake with coconut and chocolate chips will be loved by both kids and adults! 🍰
I discovered this recipe on Sibylle’s blog, “Z’oeufs peux pas !”
Prep Time : 15 min
Cook Time : 25 min
Ingredients
- 1 cup (130 g) all-purpose flour
- 2⁄3 cup (150 g) milk coco
- 3 tablespoons (40 g) coconut sugar
- 3.5 tablespoons ~ 1.5 fl oz (50 g) grapeseed oil
- 1/4 cup + 1 tbsp (60 g) chocolate chips
- 1⁄2 cup (40 g) shredded coconut
- 1 teaspoon of baking powder
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Open the can of coconut milk without shaking it, so you can retrieve only the thick, white part on top.
- In a mixing bowl, combine the coconut sugar with the coconut milk to obtain a creamy texture.
- Incorporate the vegetable oil.
- Add the remaining ingredients: all-purpose flour, chocolate chips, desiccated coconut, and baking powder. Mix thoroughly.
- Using an ice cream scoop, take one scoopful and pour it into a small silicone mold (you can also use muffin tins).
- Bake at 350 degrees Fahrenheit (180 degrees Celsius) on the second rack, using the convection setting for an electric oven, for 25 minutes.
Enjoy your Coconut and Chocolate Small Cake!
Gisou’s Tips and Tricks
- You can substitute grapeseed oil with any neutral-tasting vegetable oil.
- When you open a can of coconut milk, there is often a liquid part and a thick part (this can vary depending on the brand and temperature).
- Coconut milk is made from grated coconut and water. The two elements can separate, and the fat can rise to the surface.
Coconut and Chocolate Small Cakes
