I’ve never been to the Black Forest (apparently it’s in Germany?) but in my head it’s a bit like Katy Perry’s video for California Girls but just full of chocolate gateaux instead of sweets. Imagine it – a whole forest where the trees are made out of chocolate cake with cream and berries on top. So actually I kind of don’t want to go there as I have a feeling I might be a little disappointed.
For me, any cake (or any food for that matter) that involves chocolate, cream and berries is a total winner but of course if, like me, you’ve ditched the gluten, dairy and refined sugar then your traditional Black Forest gateaux is probably off the menu. But before you get too sad let me assure you that these Black Forest cupcakes are equally as creamy, chocolatey and delicious, if not more so.
As always they’re really easy to whizz up, and they’re a great one to bake with kids too! And whilst they might not grow on trees I think they’re pretty perfect!
- 2/3 cup almond butter
- 1 cup ground almonds
- 1/2 cup buckwheat flour
- 3/4 cup almond milk
- 1/3 cup cacao powder
- 3 tbsp maple syrup
For the frosting
- 1 1/3 cup coconut cream
- 4 tbsp maple syrup
For the berry coulis
- 1/2 cup mixed berries
- 2 tbsp maple syrup
To make the cupcake batter, combine the ingredients in a mixing bowl and stir well until all combined. Spoon this into cake cases and bake at 180 degrees for 20 minutes or until a fork comes out clean. Leave the cakes to cool while you make the frosting and berry coulis.
For the frosting, just combine the coconut cream and maple syrup in a bowl,stir together well and leave in the fridge until you are ready to ice the cakes.
To make the coulis, pop the berries and maple syrup in a blender and blend for a minute or so until smooth.
Once the cakes have cooled, pipe or spoon the frosting on top and swirl in the berry coulis.
Love, Mrs H xx