Spelt & Coconut Flour cakes with Giant Choc-chips
1 cup plain flour
1 cup spelt flour
¾ cup coconut flour
2 tsp baking powder
4 large eggs
200gm soft butter
1 ¾ cup castor sugar
1 ¼ cup full cream milk
1 tbsp vanilla extract
1 cup chocolate chips
Up to 1 cup of giant dark chocolate chunks – as many or as little as you want to use to top your cakes
Pre-heat your oven to 170 degrees Celsius and prepare a 12 muffin or small cake tin. I used small square tins.
In a bowl sift all the flours together with the baking powder and set aside.
Add the vanilla extract to the milk and set aside.
Beat the butter until soft, and add the castor sugar in three batches making sure to beat well after each addition until all the sugar is dissolved.
Add the eggs one at a time beating well after each addition.
Lastly add one third of the flour mixture and beat until combined, add half the milk and mix well. Continue with another third portion of the flour and then the milk. Continue this until your last addition which will be the third portion of the flour, mix well.
Add the chocolate chips and fold through, spoon into the cake tins and top with the dark chocolate chunks.
Bake in the oven for 15-20 minutes or until cooked.
Cool to room temperature before removing.