Individual Chocolate Cakes for Two

Is there anything better than a rich, dense chocolate cake? How about one that is high in fiber and antioxidants? Apricots are a good source of fiber, vitamin A, and iron, and both apricots and chocolate have antioxidant superpowers. You can also use your favorite granulated sugar in this recipe, so go ahead and swap the cane sugar for coconut palm sugar if you like.


3/4 cup dried apricots* (126 grams)

1/4 cup plus 2 tablespoons full fat canned coconut milk, room temperature (90 grams)

1/4 cup plus 2 tablespoons unsweetened applesauce (94 grams)

1/4 cup plus 2 tablespoons organic cane sugar - or any granulated sugar (72 grams)

1/2 teaspoon pure vanilla extract

1/2 cup sorghum flour (63 grams)

1/4 cup tapioca starch (30 grams)

1/4 cup unsweetened cocoa powder (20 grams)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt


*You can use dried prunes, raisins or dates, but keep in mind the flavor will vary depending on which fruit you choose.


1. Preheat the oven to 350 degrees F. Lightly oil 2 large muffin tins.

2. Place the apricots, coconut milk, applesauce, sugar and vanilla in a food processor. Process until apricots are pureed.

3. In a medium sized bowl, whisk together the sorghum flour, tapioca starch, cocoa powder, baking powder, baking soda and salt. Pour into the food processor and process until completely mixed.

4. Scoop into muffin tins. The batter will be enough to fill both tins. Wet your fingers and smooth the tops of the muffins. Bake for 25-30 minutes, until a knife inserted in the middle just comes out clean.

5. Let cool for a few minutes before turning onto a cooling rack. Eat plain or top with your favorite frosting.

Makes 2 large muffins.

Find the original recipe at The Daily Dietribe.