Egg-less Chocolate Cake

This was intended as an egg-less chocolate lava cake but it didn't work that way, rather it is just a yummy egg-less chocolate cake.

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Egg-less Chocolate Cake

Yield: 12 cupcake sized cakes

Ingredients:

1 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
6 tbsp cocoa powder
1/2 cup dark chocolate
1/2 cup butter
3/4 cup greek yogurt
3/4 cup coconut sugar
1 cup milk

Instructions:

Preheat oven to 350 degrees F.

Cream together butter and coconut sugar, add greek yogurt. Combine dry ingredients in a separate bowl. Alternate adding milk and dry ingredients to butter mixture, be careful not to over mix!

Fill muffin pan sections 1/2 way, add chopped dark chocolate, and top with remaining mixture. Bake 20-23 minutes.

This cake was topped with unsweetened whipped cream. The fruit was simply a mixture of 1 cup thawed frozen raspberries, and 1/2 cup thawed, frozen mangoes cooked over medium-low heat until soft and starts to thicken. Using a potato masher, mash the fruit to break down the chunks of mango. Serve with the cake.