Is there anything as good as biting into freshly baked chocolate cake?
The soft pillow like texture…just moist enough…ABSOLUTE PERFECTION!
Dip that cake in icing you’ll swear you’re in the finest bakery on the planet.
That’s what we’re making today: Indulgent Chocolate Mini Cakes! And we’re going to make these Indulgent Mini-Chocolate Cakes without Gluten, Grain, Dairy, Egg, Soy, Corn, Almond, Cashew, and Sesame.
How can we possibly do that?
Because this is Break A Recipe, and that’s what we do here!
At Break A Recipe, ✨We Make Indulgent Grain-Free Foods✨ That ✨Look✨ And ✨Taste✨ Like The Original.✨
&
We Make Them Without
✨Grains, ✨Gluten, ✨Dairy, ✨Egg, ✨Soy, ✨Corn, ✨Almond, Or ✨Cashew!✨
And that is what we are doing today! We are making these Indulgent Grain-Free Mini Cakes. They are easy to make, they bake up quickly and they disappear just as fast!
DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS, MEANING I GET A COMMISSION IF YOU DECIDE TO MAKE A PURCHASE THROUGH MY LINKS, AT NO COST TO YOU.
Welcome To Break A Recipe
My name is Nina, I’m a food nerd who cooks and bakes without Gluten, Grain, Dairy, Egg, Soy, Corn, Almond, Cashew, and Sesame!
When I tell people this, they often ask, “What’s left to cook with?”
I say, “Unicorn Farts of course!” and we get a good laugh, because it’s hard for most people to think about cooking without all those ingredients.
Until they taste it, that is! Then they go for seconds! To read more about why I started Breaking Recipe, Click Here.
Thank you so much for stopping by to check out this recipe for Mini-Chocolate Cakes & Icing! If you are a first time visitor, Click Here For an Introduction to Grain-Free Baking along with some simple recipes. You are going to be amazed at how easy it is cook and bake Indulgent Grain-Free Foods!
If you are a returning reader, newsletter subscriber, recipe tester, or Facebook group member, thank you for all your support! Your feedback helps me write better recipes and blog posts. Life’s better with Foodie Friends, I’m thankful to call you mine!
So what can I make with out Grain, Gluten, Dairy, Egg, Soy, Corn, Almond, Cashew, or Sesame? Take a look at my Instagram to see the recipes I’ve been Breaking!
That’s kind of my thing, using alternative, allergen friendly ingredients, and creating recipes. As the name of my blog implies, I break things in the kitchen. I would love it if you would come behind the scenes with me every week and let me tell you more about it in my newsletter. You can subscribe by clicking here. I’m a food nerd and I love having foodie friends!
Now Let’s Get Back To Our Chocolate Mini-Cakes!
If we aren’t using Grain, Gluten, Dairy, Egg, Soy, Corn, Almond, or Cashew, what are we going to use?
Great question!
I use the same Grain-Free Flour Blend in all my baking. I make it from Chickpea Flour, Tapioca Flour, and Coconut Flour. Blend it up once, and you’re baking like normal—-no more keeping 17 flours on hand, just one blend for all my baking. Huge Time Saver!
We’ll be using other healthy ingredients like organic Cocoa to give our mini-cakes a rich chocolate flavor.
We’ll use coconut milk, coconut sugar, xanthan gum, cream of tartar, baking soda, and a little salt.
If you’re wondering where to get these, ingredients here’s a shopping list below. Fill the cart, and let’s get baking!
Are you ready to Break a Recipe? Let’s Go Shopping!
If you’re looking for equipment or ingredients, here’s what I use in my kitchen.
Equipment
- Dry Measuring Cups
- Liquid Measuring Cups
- Adjustable Measuring Spoons
- 2 Tablespoon Scoop
- Mixing Bowl
- Hand Mixer
- Silicone Scraper
- Mini-Cake Pan
Ingredients
- Organic Coconut Oil
- Organic Coconut Sugar
- Water
- Chickpea Flour
- Coconut Milk (In the carton, not canned)
- Vanilla
Dry Ingredients
- Grain-Free Flour
- Organic Cocoa
- Xanthan Gum (click here for my favorite corn free brand!)
- Cream Of Tartar
- Baking Soda
- Salt
For The Icing
These ingredients and equipment are what I use in my own kitchen. As an amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you. Thank you for helping to “keep the lights on,” here at Break A Recipe.
Enough With the Words, Let’s Break A Recipe!
Chocolate MIni-Cakes With Icing
Equipment
- Dry Measuring Cups
- Liquid Measuring Cups
- Adjustable measuring spoons
- Electric Mixer / Sandd mixer
- Mixing bowl
- Silicone Scraper
- 2 Tablespoon Scoop
- Mini-Cake Pans
Ingredients
For the Mini Cakes
Wet Ingredients
- 2 Tablespoons Coconut Oil softened
- ½ Cup Coconut Sugar
- ½ Cup Warm Water
- ½ Cup Chickpea Flour
- ⅔ Cup coconut milk
- 1 teaspoon Vanilla
Dry Ingredients
- ¾ Cup Grain-Free Flour see notes for link
- ¼ Cup Cocoa
- ¾ teaspoon Xanthan Gum
- 1 teaspoon Cream Of Tartar
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
For The Icing
- 2 Tablespoons Coconut Oil
- 1 Cup Powdered Sugar
- ¾ teaspoon Vanilla.
- 1-4 Tablespoons Coconut Milk
Instructions
Chocolate Mini-Cakes
- Preheat oven to 350℉. Grease a mini-cake pan.
- In a stand mixer, beat coconut oil, sugar, warm water, and vanilla until the ingredients are thoroughly mixed.
- Mix in chickpea flour. When chickpea flour is thoroughly mixed, add the coconut milk while the mixer is operating. (The texture of the batter may change if the coconut milk is cold, that's not going to affect your recipe at all.) Blend one minute to “fluff.”
- Gradually mix in Grain-Free Flour and cocoa powder.
- When flour and cocoa powder are mixed into wet ingredients, sprinkle xanthan gum on top of batter. Mix on lowest speed.When Xanthan gum is mixed into batter, increase mixer speed to medium. Mix 3 minutes.
- Add cream of tartar, salt, and baking soda. Mix on lowest speed until the ingredients are incorporated.
- Pour batter into a greased mini-cake pan, fill wells to 3/4 capacity. (Depending on the pan you use you will use between 2 and 4 tablespoons of batter.) Bake for 15-25 minutes.
- Cakes are done when the cake tester is inserted and removed clean. Cool cake completely before removing from pan. Makes 1 dozen mini cakes
For The Icing
- With a mixer, beat softened coconut oil until it is fluffy.
- Gradually add powdered sugar until, all is incorporated. The icing may appear stiff for now.
- Add the Vanilla Flavoring and beat icing on medium speed.
- With the mixer running, gradually add coconut milk 1 tablespoon at a time until icing reaches desired consistency.
Notes
Here’s The Recipe For The Grain- Free Flour
Grain Free Flour Blend
Equipment
- Mixing bowl
- Container for storing extra flour
Ingredients
- 2 cups tapioca flour
- 2 cups chickpea flour
- 1 cup coconut flour
Instructions
- Add tapioca flour, chickpea flour, and coconut flour to a mixing bowl. Using a large spoon, stir ingredients until well mixed.
Notes
FAQ
Why is the chickpea flour included with the wet ingredients?
In this recipe chickpea flour is taking the place of eggs so we include it in the wet ingredients.
What flour do you use in your baking?
I got so tired of using 17 different flours, I came up with one blend which I use in all my baking. Click here for the link to it. It’s made from chickpea flour, tapioca flour, and coconut flour. All baked goods here are the blog are made from it.
What if I can’t have Chickpea?
One person’s safe food is another person’s allergen. Please never try any foods which are unsafe for you! You can try substituting the chickpea flour. I have had the best luck with using white bean or Fava Bean Four in its place.
What if I can’t have coconut?
If you are interested in trying to substitute the coconut flour in this recipe, you can try almond or oat flour if either are safe for you. Unfortunately, both of those are allergens for me. I’ve heard these options work well, but I cannot confirm it.
Do you need a stand mixer for this recipe?
No! You can make this recipe with just a hand mixer! Break out that hand mixer and get your chef on!
Why Do You Dip The Cakes In Icing?
Because it’s fun to play with your food! If you’re worried about guests double dipping, include a spoon and some small single serving bowls so everyone can dip as they like! If you don’t enjoy playing with your food, you can omit the icing, or decorate your cakes with a stiffer icing.
Why do you use vanilla flavoring and not extract?
Extracts are typically made from alcohol and that means grains. I prefer to use organic vanilla flavoring for that reason. If you prefer to use extract, Break The Recipe and make it your own!
Before You Go…
Thank you for reading, for trying this recipe, and for taking a chance on a recipe made with unique ingredients!
You’ll find it’s easy to make, and your body will feel much better after eating it. You will find your gluten-and grain loving friends going for seconds!
If you’re cooking this for someone with allergies, thank you again for supporting them. You’re an amazing friend. Pin this recipe so you can share it with those who need it, and find it later!
Please tell me how your recipe turned out when you make it. Click here to reach me directly. You can also find me on Facebook, Instagram, Twitter, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!
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