Chocolate cakes

GF, DF, V Serves 6

Ingredients:

1/2 cup cocoa powder

2/3 cup boiling water

1/2 cup olive oil

2/3 cup brown sugar

1/4 cup sorghum flour

1/4 cup tapioca flour

¼ tsp salt

1 tsp vanilla extract

1 tsp gluten free baking powder

(For a firmer texture add 1/8 - 1/4 cup coconut flour. For a molten interior, omit the coconut flour and bake for 5 min less)

Method:

Whisk together the cocoa powder and boiling water in a bowl, then add remaining ingredients.

Mix well until a smooth, thin batter forms. Pour into 6 lightly oiled muffin tins or ramekins.

Cook at 180 degrees Celsius for 15 minutes)

Allow to cool before turning out of tins (if not using ramekins). Serve with cashew cream and cherries.