I love cake. I LOVE cake. And by love, I mean that I can not be trusted alone with it. I once ate an entire chocolate cake in two days, and my sweet husband just raised his eyebrows in surprise at the empty box. Don’t get me wrong, I eat a very healthy diet on most occasions, I just can’t seem to control myself when cake is involved. So if you’re like me and love to have your cake and eat it too, then this recipe is for you.
Just in time for Valentine’s day, this recipe serves up two miniature chocolate cakes that are perfect to fulfill your cake fix but doesn’t leave enough left over for you to binge. One cake will feed two people, leaving one to pop in the freezer for later indulging. I cooked mine in deep soufflé ramekins, but they’d be super cute in a heart shaped mold.
This is also a great recipe if you need a last minute treat to bring for a little one to birthday parties. You can make the cakes ahead of time and pop them in the freezer until you need them. My son’s preschool always had a few of these in their freezer, so he had a safe treat to enjoy when any birthday celebrations popped up.
Dairy Free Mini Chocolate Cake
Ingredients
- 3/4 cup flour
- 1/3 cup dairy-free cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup unsweetened applesauce
- 1/2 cup cold water
- 1 teaspoon vanilla extract
- 1 tablespoon white or apple cider vinegar
For the ganache:
- 3/4 cup dairy free semisweet chocolate chips
- about 1/4 – 1/2 cup canned coconut milk
Instructions
For the cake:
- Preheat the oven to 350°F and grease two small souffle ramekins (or your choice of mini cake ware. They should be able to hold about 1 cup of batter, plus room for rising).
- Sift all of the dry ingredients into a bowl, and mix with a fork. Add the wet ingredients, and mix with fork until well incorporated. Pour the mixture into your ramekins, dividing the batter in half and filling your ramekins about half way.
- Bake for about 25 minutes, or until tester comes out center clean.
- Let the cakes cool on a wire rack for ten minutes, then gently flip upside down and remove (you can also leave it in the ramekin if you’d like). Let the cakes cool completely before frosting.
For the ganache:
- Melt the chocolate chips in a double boiler with about half of the coconut milk. Slowly add coconut milk to the mixture once it starts to get close to the consistency that you want it. Be careful not to let it get too thin.
- Remove the ganache from the heat, and let the mixture cool for a few minutes before you start frosting your cake.
- I like to poke a few holes with a toothpick into the top of my cakes before I frost it, to let some of the ganache drip into the cake.
Nutrition
Did you make this Dairy Free Chocolate Cake?
Please let me know how it turned out for you! Leave a comment below and tag @milkfreemom on Instagram and hashtag it #milkfreemom. Don’t forget to pin it for later!
