If you live on the east coast, we’re all sending good thoughts and prayers your way. I hope you’re adequately prepped for this winter storm by borrowing a snowblower (or two) or are considering hiring the neighbor boy to take care of your driveway. Above all, I hope you’ve got staples like cocoa, almond milk and fresh berries. You’re going to need something like these cakes to brighten up the forecast.
I made these mini chocolate cakes for a sweet friend’s baby shower this week. Is there anything more exciting? Since my friend is vegan and loves naturally sweet foods, I wanted to surprise her with something really pretty and nutritious in honor of her baby girl. These individual vegan chocolate cakes added a bit of flare to the party than regular cupcakes.
This recipe was slightly adapted from Jessica at Desserts With Benefits new cookbook Naughty or Nice! The cakes are so delicious, they stand well on their own, which inspired me to fill them with fruit instead of piping with frosting. Mini cakes are fun for parties because they can be customized for each event and they are the perfect portion size! This recipe can be made in advance and kept frozen before the event if you’re short on time the day of the celebrations. Sliced in half, the deconstructed cakes with piles of berries and cream are all too inviting. It reminds me of a chocolate “strawberry shortcake” version that tastes almost better! You’ll find the chocolate cake is rich and moist while the coconut cream and berries add a special kind of sweetness. Enjoy!
1 1/3 cup White Spelt Flour
2/3 cup Cocoa Powder
1/4 Erythritol or Xylitol
1/2 Coconut Sugar
1/2 teaspoon Sea Salt
1 1/2 teaspoons Baking Soda
4 teaspoons Baking Powder
2 2/3 cups Almond Milk, at room temperature
6 Tablespoons Coconut Oil, melted
4 teaspoons Vanilla Extract
2 teaspoons Stevia Extract
1 Tablespoon Apple Cider Vinegar
Sliced Strawberries, Raspberries, Blueberries
2 cans Full-Fat Coconut Whipped Cream, chilled
1/2 cup Powdered Xylitol or Erythritol
1 teaspoon Vanilla Extract
1 teaspoon Stevia Extract or to taste
Pre-heat oven to 350 degrees. Generously grease a muffin pan with oil or line pan with liners and lightly grease liners. Cupcakes will stick to paper if not greased.
Mix the first 4 ingredients together into a large bowl. Add the baking soda, baking powder and salt. In a separate bowl, combine the melted coconut milk, almond milk and vanilla and stevia. Make sure the almond milk is at room temperature so the it doesn’t the freeze the coconut oil. Add the dry to wet and mix until just combined. Add the apple cider vinegar last and mix one last time.
Fill greased muffins tins almost all the way full. Bake the cakes for 18-22 minutes. Allow to cool before cutting into.
While the cupcakes bake, separate the thick white cream from the top of the coconut cream cans and place in the bowl of a stand mixer or large mixing bowl. Add the xylitol or erythritol, vanilla and stevia extract. Beat until smooth and creamy. If the cream is a little runnier than you’d like, you can add a tablespoon of flour to stiffen the cream up a bit. Place the cream in the fridge until you are ready to assemble the cakes.
When cupcakes are cooled, slice through the center of the cakes. Slather 2 tablespoons or so of coconut cream on one half and top with berries. Top with the top half of the cake. Sprinkle with additional xylitol or erythritol and serve.