This is where I was this weekend.

On Lake Moore in Warwick, MA

This is who I made them for.

My gorgeous friend.

Life is good.

Happy Belated Birthday!

My dear friend suffers from food sensitivities far worse than I am currently dealing with, and I wanted to make her something special in celebration of a reunion with good friends and a birthday of hers that passed too long ago when I wasn’t nearby to celebrate with her.

This is an only slightly adapted version of her Chunky Cake that I made with her a few weeks ago.  I simply upped the ghee content a bit, fussed around with a few measurements and put some creamy almond butter in the middle.

They are FREE OF: sugar, flour, soy, chocolate, caffeine, nuts

Here’s how you can make them!

Ingredients:

• 1 1/2 cup ground flax meal
• 1 cup carob powder
• 2 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 eggs, lightly beaten
• 2 tsp bourbon vanilla
• 3/4 cup ghee or clarified butter, melted
• 1 1/2  cup warm water
• 1/4 cup smooth almond butter, optional

Directions:

• Preheat oven to 350°.
• Line 24 muffin cups or heavily grease an 8″ cake pan.
• In a large bowl, mix ingredients in the order above, adding water gradually at the end, whisking throughout.
• For filled cupcakes, pour in enough batter to cover the bottom of the pan by about 1/2 inch, then dot 1 tsp of almond butter in the center.  Cover with more batter until about 2/3 full.
• Bake cupcakes for 16 minutes and full cake for 40 or until a toothpick inserted comes out clean.

Almond butter filling

Related articles

• Chunky Carob Cake – Ridiculously Allergy Friendly! (thedustybaker.com)