Ingredients: Almond Flour, Organic Coconut Sugar, Cocoa, Arrowroot, Organic Coconut Flour, Baking Soda, Sea Salt

Ingredients: Almond Flour, Organic Coconut Sugar, Cocoa, Arrowroot, Organic Coconut Flour, Baking Soda, Sea Salt

What you'll need: 3 eggs; 1/3 cup oil; 2/3 cup water; 1 tbsp vanilla. muffins: makes 12 muffins. heat oven to 350 degrees f for light colored metal pan or 325 degrees f for a dark pan. whisk eggs, water, oil, and vanilla in a large bowl. add mix; whisk until well blended. spoon batter evenly into 12 lightly greased or paper-lined muffin cups. bake 15-20 minutes or until center of muffins bounce back when pressed and toothpick comes out with few crumbs. if using liners, cool completely before eating to prevent muffins from sticking to paper. cool completely before frosting. if using a dark pan, bake 3-5 minutes longer. cake: make one 8 inch round cake. heat oven to 350 degrees f for light colored metal or glass pan or 325 degrees f for a dark pan. grease 8-inch round cake pan well. whisk eggs, water, oil, and vanilla in a large bowl. add mix; whisk until well blended. pour batter into pan. bake cake 32-37 minutes or until center of cake bounces back when pressed and toothpick comes out with few crumbs. cool 10 minutes. loosen from sides of pan. invert in wire rack; tap sharply on bottom of cake pan to release cake. gently remove pan; cool completely before frosting. if using a dark pan, bake 3-5 minutes longer. mix it up! craving something fruity? after frosting, pile cake or cupcakes high with raspberries (or berry of your choice).

What you'll need: 3 eggs; 1/3 cup oil; 2/3 cup water; 1 tbsp vanilla. muffins: makes 12 muffins. heat oven to 350 degrees f for light colored metal pan or 325 degrees f for a dark pan. whisk eggs, water, oil, and vanilla in a large bowl. add mix; whisk until well blended. spoon batter evenly into 12 lightly greased or paper-lined muffin cups. bake 15-20 minutes or until center of muffins bounce back when pressed and toothpick comes out with few crumbs. if using liners, cool completely before eating to prevent muffins from sticking to paper. cool completely before frosting. if using a dark pan, bake 3-5 minutes longer. cake: make one 8 inch round cake. heat oven to 350 degrees f for light colored metal or glass pan or 325 degrees f for a dark pan. grease 8-inch round cake pan well. whisk eggs, water, oil, and vanilla in a large bowl. add mix; whisk until well blended. pour batter into pan. bake cake 32-37 minutes or until center of cake bounces back when pressed and toothpick comes out with few crumbs. cool 10 minutes. loosen from sides of pan. invert in wire rack; tap sharply on bottom of cake pan to release cake. gently remove pan; cool completely before frosting. if using a dark pan, bake 3-5 minutes longer. mix it up! craving something fruity? after frosting, pile cake or cupcakes high with raspberries (or berry of your choice).