Related Items
Little Cooks Co Chocolate Fudge Devil Cakes
Cakes Biscuits & Sweet Treats
- Makes 12 Portions
- Not Suitable for freezing
- Preparation 30 minutes
- 18 minutes cooking time
- 200 C°, 400 F°, Gas Mark 6
Ingredients
Cake Ingredients
- 10g milled flaxseeds + 3 tbsps water
- 70g brown rice flour
- 70g oat flour (you can blend regular oats into a fine flour, and choose gluten free if preferred)
- 60g dark cocoa powder or cacao powder
- 1 tsp baking powder
- 120g honey or maple syrup
- 80g olive oil or melted coconut oil
- 1 tsp vanilla extract
- 200ml milk (or dairy free alternative)
- 1 tsp vinegar
Filling Ingredients
- 160g cooked beetroot (not in vinegar), roughly chopped
- 125g raspberries
- 35g honey or maple syrup
- 10g milled chia seeds (you can mill them by blitzing them in a blender)
Frosting Ingredients
- 70g coconut oil or butter, melted
- 60g dark cocoa powder or cacao powder
- 45g maple syrup/honey
- 60 ml water or milk
- 2 tsp vanilla extract
Method
- Preheat your oven to 180c (fan)/200c (non-fan)/gas mark 6. Line a 12-hole fairy cake tin with cases
- Make your flaxegg by adding the flaxseed to a small bowl along with 3 tbsp of water. Stir and set aside to form a gel
- Add the rice flour, oat flour, cocoa or cacao powder and baking powder to a large mixing bowl. Whisk to combine, leaving a well in the centre
- In the well, add the honey/maple syrup, olive oil, vanilla, milk, vinegar and flaxegg. Whisk to combine – the mixture will be quite wet
- Transfer the mixture into a measuring jug and pour into the cases, filling just near the top. Pop in the oven and bake for 15-18 mins
- While the cakes are baking, make your filling by blending the beetroot, raspberries and honey/maple syrup. Pour the mixture through a sieve to remove the seeds and pulp. You may need to use a spoon to move the mixture inside the sieve, lightly pressing it through
- Transfer the puree into a small saucepan and simmer for 3-5 minutes. Add the milled chia seeds and stir. Transfer to a plate and pop it in the fridge to set and cool
- When the cakes have cooled, make your frosting by blending the melted coconut oil/butter, cocoa/cacao powder, water/milk, honey and vanilla. Add a splash more water or milk if it doesn’t catch easily in the blender. If it is runny then pop it in the fridge to firm up
- To assemble your devil cakes, use a circular cutter to cut out a circle in the middle of each cake, only pressing down halfway to leave a base for the filling. Don’t worry if the sides crumble! Another option is to slice the top of the cakes off. Set the circles/tops aside and cut in half, these will make your devil horns!
- Fill the holes/top of the cakes with the beetroot and raspberry filling, top with the chocolate frosting and then stick the devil horns in!
Though these cupcakes may look devilishly decadent, they are full of deceptively good-for-you ingredients like beetroot and raspberries!
Equipment:
- Blender
- Measuring scales
- Mixing bowl
- Whisk
- Measuring spoons
- Measuring jug
- Sieve
- Small saucepan
- Plate
- 12-hole fairy cake tin
- Fairy cake cases
- Knife
- Circular cookie cutter (3-4 cm)
Little Cooks Co.
Little Cooks Co is a monthly subscription-based recipe kit that’s posted through the letterbox, direct to kids, in a neat 100% recyclable box with compostable packaging. The box is packed with all the natural and healthy dry ingredients of that month’s delicious and nutritious recipe for kids to bake in the home.
Little Cooks Co is on a mission to teach kids to love cooking and eating healthy food and to create happy family memories along the way.
All recipes are designed by a registered nutritionist and based on the latest science and research, not outdated models of calorie counting. The recipes use whole natural ingredients, no refined carbohydrates (which are a key driver of obesity), and all ingredients in the box are organic.
Little Cooks Co a delicious, healthy and fun recipe kit, for kids, delivered straight to your door from £8.33 a month. Visit their website by clicking the icon below.