• Spray 4- 5 inch mini Bundt or mini cake pans with oil or non stick. Sprinkle a half teaspoon of gluten free flour mix in and shake lightly to distribute. For muffin or cupcake pans, line with a paper liner and spray or grease lightly.
• Combine together with a rubber spatula or wooden spoon in a large mixing bowl, the Ryze flour, cocoa powder, cacao powder, baking powder, baking soda, salt, and the few pinches of cinnamon.
• In a small bowl or 2 cup measure, stir the coconut milk, maple syrup, egg, vanilla paste, and vanilla. Whisk together. Add to the dry ingredients and mix by hand until smooth. Add the chocolate chips.
• Spoon the batter into prepared mini Bundt or mini cake pans, or muffin pans, filling 2/3's full.
• Bake at 350 for 15 - 18 minutes or until a toothpick comes out clean when inserted near the center.
  
• Remove to a wire rack and cool for 10 minutes before inverting unto the wire rack. Let cool before topping with dairy free ganache or powdered sugar. These would also be great with raspberry compote, but it may need some sugar most likely. Best enjoyed the day they are made, but these will keep for a few days. You can also freeze them in airtight containers, and thaw for several hours at room temperature to enjoy. 

Non dairy chocolate ganache

• Heat the maple syrup, coconut milk and cacao in a small microwave proof bowl for 10 - 15 seconds. Stir and heat for another 10 seconds and stir until smooth.
• Add olive oil (or dairy free butter), chocolate chips and vanilla.
• Stir until chocolate is melted and very smooth. Refrigerate for 10-15 minutes to spread or drizzle right away on the top of the mini cakes.