This recipe previously appeared on September 15, 2016.
This recipe for double chocolate mini cakes combines some of my favorite culinary things–chocolate (of course!), almond meal (it’s so versatile–and healthy), and baking that’s actually easy. Yes, this recipe is fairly foolproof. You don’t need to be absolutely exact with your measurements (especially the chocolate part), and you will still wind up with delicious, gooey mini cakes!
I suggest baking these gluten-free vegan double chocolate mini cakes when you’re expecting casual company and you’d like to serve something that will appeal to vegans and non-vegans alike. Or you can make them when you’re just craving chocolate 😉 As far as desserts go, these are pretty guilt-free. They’re packed with fiber and healthy fats. In fact, part of the inspiration for this recipe came from some gluten-free, vegan, and sugar-free chocolate chips I found at the healthfood store. (The brand is Lily’s–and they’re sweetened with stevia!)
Feel free to top these mini cakes with chopped and toasted nuts, chocolate syrup, cinnamon, coconut cream, and/or fresh berries.
Vegan Double Chocolate Mini Cakes
- 2 tablespoons flax meal
- 5 tablespoons water (room temperature)
- 5 tablespoons coconut oil
- 1/4 cup liquid sweetener (I used coconut nectar)
- 1/2 teaspoon vanilla extract
- 1 cup finely ground almond meal
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- pinch of finely ground salt
- 1/3 cup vegan chocolate chips
1. Preheat the oven to 350°F. Grease two small ramekins with coconut oil. Set aside.
2. Make vegan flax eggs by combining water and flax meal in a small bowl. Allow this to sit while you prepare the other ingredients.
3. In a small bowl, whisk together coconut oil, vanilla extract, and liquid sweetener. (If the liquid sweetener has been in the refrigerator, it may help to warm the liquid ingredients over the stovetop.)
4. In a larger bowl. Combine almond meal, cocoa powder, baking soda, and salt. Pour the bowl of liquid ingredients over the dry mixture and mix well. Give the flax eggs a quick stir then pour the mixture into the bowl with the other ingredients. Add chocolate chips and mix well.
5. Divide the batter between the two ramekins. Bake for 30 minutes or until you can stick a knife in and pull it out *mostly* clean. A little gooey-ness is always welcome 😉
Related: Gluten-Free Mocha Brownies
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Photos: Mary Hood Luttrell