These gluten and dairy free cakes are packed full of chocolate chunks and have a sweet and light texture thanks to the addition of grated carrot.
160g demerara sugar
250g finely grated carrot
120g rice flour
50g ground almonds
40g cocoa powder
2tsp baking powder
100g chopped dark chocolate
Preheat the oven to 180c and line a 12 muffin tray with paper cases.
Using an electric whisk, beat the eggs and sugar in a large bowl until really pale and fluffy. You want the mixture to be voluminous and airy (try and beat them for about 5mins)
Next whisk in the finely grated carrot, coffee, ground almonds, cocoa powder and baking powder until well combined. Next fold in the chocolate chunks.
Spoon the mixture into 12 muffin cases and place the tray in the oven for around 25-30mins.