Butterfly Cakes (Paleo & SCD)

What's your favorite cake?  Mine is Chocolate Mud Cake.
Since I can't have the chocolate anymore, White Chocolate Mud Cake sounds pretty good.  These are my first try at making a White Chocolate Mud Cake- Paleo style. :)  I made a huge white chocolate mud cake for my daughter's 18th birthday earlier in the year and I'd really like a version I can eat!  These turned out really well.  The cacao butter makes them nice and moist and gives a lovely richness of flavor.
You could try putting these in cupcake papers, but I didn't want them to stick.  I found they came out of the pans well after they were greased with coconut oil.

Butterfly Cakes.


Prep time: 10 mins
Cook time: 12-15 mins
Makes 8.

Ingredients:
4 eggs
1/3 cup honey
1/2 cup coconut flour 
1/2 teaspoon baking soda
1/4 teaspoon vanilla powder
1/2 cup cacao butter (melted in microwave)

For filling:
1 can coconut cream (chilled in fridge overnight) 
1/2 cup jam or 1/4 cup coulis  (See my easy jam recipe here.)

Instructions:

• Heat oven to 170 degrees Celsius (338F)
• Grease 8 muffin pans with coconut oil. 
• Beat eggs and honey with electric beaters.
• Add coconut flour, baking soda and vanilla powder.
• Beat well.
• Add melted cacao butter and mix.
• Spoon mixture into 8 greased muffin pans.
•  Bake for 12-15 minutes until risen and top springs back.  May be a little moist on top but will firm up on cooling.
• Cool in pans.
• Beat the solid coconut cream with electric beaters.
• Stir in jam.
• When cool, tip cakes out of pans and cut a shallow circle from the center of each.
•  Scoop a tablespoon of the coconut cream with jam into the top of cakes.
• Cut circular disk in half and arrange in cream/jam.
• Sprinkle with coconut flour and decorate with strawberries.
• Eat! 
• Keeps well in the fridge for a few days. 

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