Grain and Sugar Free Carob Cocoa Mini Cakes

• 3 Tablespoons Cocoa Powder
• 5 Tablespoons Carob Powder
• 1 teaspoon Apple Cider Vinegar
• 1/4 cups Pumpkin Puree
• 2 teaspoons Vanilla
• 2 whole Egg Whites

1. Throw all the ingredients into a bowl and stir till combined.
2. Lightly oil ramekins and spoon the batter into the ramekins (about the size of a muffin cup).
3. Place in a 350 degrees F oven.
4. We let ours bake for 25 minutes.
5. To tell when these cakes are done, the sides should start to pull away from the ramekin and the cake should be light to touch.
6. Note: if you use a muffin pan, just fill up two muffins liners.
7. Let cool for a few minutes and pop the cakes out of the ramekins.

cocoa, carob powder, apple cider vinegar, pumpkin puree, vanilla, egg whites

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/grain-and-sugar-free-carob-cocoa-mini-cakes/ (may not work)