• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray and bake two 8 inch layers, a sheet pan or you can make cupcakes with same recipe.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum except optional espresso powder. Set aside.
• Beat eggs in mixer until very well incorporated on high.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder, espresso powder with hot water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
• Add in coconut milk to cocoa mixture, as cocoa mixture will be quite thick.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• If making cupcakes, bake at 350 Degrees F. (180 C) for 20 to 25 mins. or until center reaches 207 Degrees F. Always check at 20 minutes.
• If making in a sheet pan, spray pan first with non-stick spray. Bake 20-25 minutes. Check Internal Temperature

Dairy Free Chocolate Ganache

• Set a stainless bowl over a saucepan that has about 2 inches of water. Melt chocolate with coconut milk on low until all chocolate is melted.
• Pour over each cupcake. I use the Wilton Drizzle Spoon.
• You can eat warmed up, cold or room temperature. Freezes well.