Mexican Chocolate Cakes

Ingredients:

1 small banana or 2/3 cup applesauce
1/2 cup sugar
1 teaspoon apple cider vinegar
2 teaspoons vanilla
3 tablespoons brewed coffee
2 tablespoons coconut oil
1 cup cake flour
1 egg replacer
1/4 cup cocoa powder
a pinch of salt
1 tablespoon cinnamon
1 teaspoon ginger
4 ounces chocolate
2 tablespoons almond milk

Combine the banana or applesauce with the sugar. Add the vinegar, vanilla, coffee, and coconut oil. Fold in the flour, egg replacer, cocoa, salt, cinnamon, and ginger.

Divide into doughnut or mini cupcake molds and bake at 350 for about 15 minutes.

Melt the chocolate in a double broiler and stir in the almond milk.

When the cakes have cooled completely, swirl the glaze over them.