These cute little chocolate cakes come together in one bowl and are the perfect single serving dessert. Moist and lightly sweet, covered in a creamy chocolate glaze– you would never guess they are dairy-free, gluten-free and completely vegan! Top them with a dollop of sweetened whipped coconut cream and fresh raspberries for an elegant treat. Enjoy!Â
Rich Chocolate Cakelettes
These cute little chocolaty cakes are the perfect dessert for one or split it with a friend. They are soft and moist with a light chocolate flavor and a rich chocolate glaze-- you would never guess they are gluten-free, dairy-free and completely vegan. Chocolate lovers, this one is for you!
Servings 2
Ingredients
- 1/4 cup oat flour
- 1/4 cup almond flour
- 1/4 cup coconut or brown sugar
- 1/8 cup cocoa powder
- 1/2 tsp baking powder (be sure to break up any clumps)
- pinch salt
- 1/2 cup non-dairy milk
- 1/8 cup melted coconut oil
- 1/8 tsp vanilla (optional)
- 1/4 cup mini semi-sweet chocolate chips
- GLAZE
- 1 tbsp semi-sweet chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat oven to 350 degrees F. Lightly grease two small 4 oz ramekins.
- In a medium bowl, add all ingredients except chocolate chips and stir until combined. Fold in chocolate chips. Batter will be thin.
- Pour into ramekins. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool for 15 minutes, run a knife around the edge to loosen and invert onto a cooling rack. Let cool completely.
- GLAZE: In a small bowl, combine chocolate chips and coconut oil. Heat in microwave for about 1 minute on med-high until softened. Stir to combine. The glaze should be creamy and pourable. If too thin, add more chocolate chips and melt to combine. If too thick, add a bit more coconut oil and melt to combine.
- Pour glaze over cakes. Place in fridge to firm up the glaze. Enjoy!
Notes
These can be stored in an airtight container in the fridge, but they won't last long!  You can garnish them with whipped coconut cream and raspberries for a special treat. Â