Chocolate Baby Cakes. The usual: gluten-free and sugar-free, dairy-free and junk-free

These cakes have a light springy texture that puts me in mind of store bought chocolate cupcakes.  Unlike my gluten-free brownies -- which scream in-your-face fudgey goodness -- these have a more subdued, refined, calm, chocolate taste. They are lovely, and I bet they'd take chocolate frosting very well ... We ate 'em plain. My husband avers they are good enough to make up for the fact that I am annoying in many ways ...

ingredients:

1 1/2 cups boiling water

1/4 cup extra virgin coconut oil

1/4 cup ground chia seeds

1/4 cup ground flax seeds

1/4 cup hemp hearts

1 cup coconut sugar

1 tbsp cinnamon

2 tsp vanilla

1 tsp sea salt

3/4 cup raw cacao

1 tsp green leaf stevia

2 cups almond flour

1/2 tsp baking soda

4 eggs

directions:

preheat the oven to 345

1. combine coconut oil, water, chia meal, flax meal, and hemp hearts

2. add the cinnamon, vanilla, sea salt, raw cacao, and stevia

3. if you have one, puree it all using a stick blender. If you don't have one, don't worry. It will be fine. Just stir.

4. add the almond flour and baking soda

5. finally add the eggs

6. when the batter is well mixed, scoop it into 24 prepare muffin cups
7. bake at 345 for 30 minutes
8. allow the cakes to cool in the muffin cups before removing
9. store in an airtight container