CHOCOLATE CHERRY FUDGE CAKES WITH SILKY GANACHE
This deliciously decadent, plant-based fudgy cupcake is topped with silky ganache and cherry compote. Did I mention that it's dairy-free and gluten-free?
Vegan, Gluten Free, Dairy Free, Plant-Based
Ingredients
1/2 c gluten-free flour
1/2 c almond flour
1 c coconut sugar
1/3 c raw cacao powder
3/4 t baking soda
3/4 t baking powder (aluminum-free)
1/4 t Himalayan pink salt
1/4 t espresso powder
1/2 c warm water
1/4 c coconut oil
1 flax egg (1 T flax meal with 3 T water, let sit a few minutes)
1/4 c canned coconut milk
1 t vanilla
Cherry Compote:
12 oz frozen cherries
1/4 c coconut sugar
1/4 c water
1 T fresh lemon juice
Ganache:
8 oz dairy-free gluten-free chocolate chips
1 c canned coconut milk
pinch of Himalayan pink salt
Directions
Start with the compote. Add the cherries, sugar, and water to a saucepan and bring to a simmer. Cook them until they’re soft, about 25-30 minutes, stirring occasionally. Remove from heat and add the lemon juice. It will thicken as it cools, but let cool completely.
Next, preheat the oven to 375 and spray a 12-cup muffin tin or use liners. In a large bowl, whisk together the dry ingredients (first 8 ingredients). Next, add the warm water and oil. Beat until smooth. Add the flax egg, scraping down the sides, then add the coconut milk and vanilla. Beat again til smooth.
Fill each muffin cup 3/4 full and bake for 20-25 minutes or until a toothpick inserted comes out clean.
While that bakes, make the ganache. Add the chocolate chips and salt to a medium bowl. Heat the coconut milk in a saucepan til it simmers. Remove from heat and pour it over the chocolate chips. Whisk until the chocolate is melted and smooth.
Once the cupcakes are cooled, dip the tops into the ganache. Make a divot in the ganache with a small spoon and add a dollop of the cherry compote to each cupcake.
Enjoy!