Hello again friends,
This afternoon we have a super easy blog inspiration recipe for you today. We got today’s inspiration from our dear friend Alex over at spoonful of sugar free. Alex has so many great recipes it was hard to pick! We are a lot alike in our food preferences. We love our bitter rich chocolate just like Alex does!
We decided on her grain-free bitter sweet cake and made our few changes to it. We decided to do a mix of cocoa and carob (I have been craving carob a lot lately).
Pure2raw: Rich light carob cocoa mini cakes
Serves: 1-2
Prep time: 5 minutes
Cook time: 25-28 minutes
Tools needed: mini ramekins or muffin pan
Ingredients:
we followed Alex’s ratios but doubled it to make two mini cakes
changes we did:
- 3 tablespoon cocoa
- 5 tablespoon carob
- 1 teaspoon apple cider vinegar (we forgot the baking powder so we threw some ACV instead)
- 1/4 cup pumpkin puree
- 2 teaspoon vanilla
- 2 egg whites from local eggs
We threw all the ingredients into a bowl and stirred till combined. Lightly oiled our ramekins and spooned the batter into the ramekins.
Placed in a 350 degree oven. We let ours bake for 25 minutes. To tell when these cakes are done – the sides will start to pull away from the ramekin and light to touch.
**note: if you use muffin pan I would just fill up two muffins liners.
Let cool for a few minutes and pop out of ramekin.
Hope you enjoy our rich slightly dense but with a light texture grain-free and sugar-free mini cakes.
Michelle and I were surprised by the texture of these mini cakes. They look really rich and dense but yet had a real nice almost fluffy like texture to them.
Perfect little mini chocolate cakes. These cute little guys sure did satisfy our chocolatly carob craving!
Michelle and I are playing around with having no grains. We hope to share more on that soon.
And for those that want to make these mini cakes vegan we would suggest doing this:
Use 2 tablespoon flax meal or chia seeds with 6 tbsp water gel as the egg whites (this will form a gel) and use 1/4 teaspoon baking powder.
Another option for these mini cakes is doing either all cocoa or all carob. Or you can do a combo like we did. We feel this recipe is easy to play around with different ratios.
Thanks again Alex for the easy sugar-free and grain-free cake idea!
Twins Question: Do you like bittersweet, semi-sweet, milk chocolate or white chocolate? Do you ever use ramekins to bake with? Do you like making mini things?
{ 33 comments… read them below or add one }
Mini anything just tastes better
and chocolate…love all kinds but white and VERY dark are my faves.
these look adorable and delish!
Ooooh, I love that cake. It’s been a while since I made it, must do that again soon now that the winter squashes will soon be in season.
Giving up grains was just wonderful for my stomach, although the most important things I gave up to clear the bloating and gas were legumes and gluten grains. I now can eat a little white rice without any bloating, and I’m tempted to try some fermented buckwheat again, but plan to stay legume and gluten free. Despite having no gluten, quinoa and amaranth are indigestible for me. I was still constipated despite giving those things up, despite having no bloating anymore. I recently added in a strong dose probiotic and my constipation went away almost overnight!! I couldn’t believe it, I’ve had IBS for so long. Good luck with the grain free experiment girls:)
I agree with Averie…why do mini desserts always taste better than anything!!!?? These look amazing!
So interesting that you’re trying no grains! I had been ‘no grains’ for literally years and years, but I’ve just the past few weeks been trying quinoa, amaranth, sorghum, even a little rice. Honestly, I’m not sure that it’s good for me: I’d love to hear what your experience is and why you’re trying going without.
you guys and alex are recipe geniuses! I bet its rich and delicious
Cocoa AND carob… You girls are messing with me!!! These look and sound amazing. I wish I had pumpkin on hand… Maybe I’ll try it with some mashed banana until I pick some up. What do you think?
*squeal* i LOVE mini things! these are so cute. i want to try these out!
yum! i love sweet treats that pop out of ramekins…
These look awesome! I’m partial to bitter and dark chocolate!
YAY! So glad you enjoyed the cake
Yours look adorable!
I went grain-free for a while and it really helped my digestion out. I eat some grains now, but it definitely is not the majority of my diet.
those cakes look fabulous I love all things chocolate and definitely cant go wrong with grain/sugar free!
These look wonderful! I am craving carob daily at the moment so have been eating carob, avo, greens smoothies pretty much every afternoon.
Eating grain free is a huge help with candida, digestion issues and skin issues. I see it all the time with clients. Not for everyone of course, and it’s not always necessary, but overall it can be extremely helpful. Focus on lots of yummy cooked veggies for comfort instead!
xo
Thanks Casey that is what we are hoping for with grain free, but like you said not for everyone
Oh I love mini things and I LOVE this recipe. So simple! I’m surprised it actually forms a cake that great looking! I feel like my creation would be all goopy. Tomorrow i’m making this! Looks great. Alex and you girls have great recipes.. like always.
Simple recipes = faves. This is one of those that you can find easily in the kitchen. Amen to bitter chocolate. Love how it’s all irony and sharp on the tongue, like coffee. Thanks!!!
Hey ladies! I’ve missed you! For me I really like bittersweet chocolate but am not a die hard chocolate lover. For me it’s all about the coconut! xxx
miss you too Robyn!! we love our coconut too
Everything is more fun in mini size! These look so good, with cocoa, carob AND pumpkin?!? I’m a huge fan of dark, bitter chocolate. I don’t need to eat nearly as much to get my chocolate fix.
YUM! This looks fantastic. I really enjoy carob too! And in terms of chocolate- dark or semi sweet are my favs. Love your blog- you two are adorable!
thanks Erica!
Adding to my “gotta try” list. Thanks for sharing.
I’m allergic to egg whites. Do you think I could use flax gel eggs or egg replacer instead of egg whites?
Robyn yes flax gel should work just fine!
I made this yesterday and it came out so rich and delicious! Thank you for the recipe!
Awesome Lana!!! yay
Wow! Seriously the most amazing recipe! I added shredded coconut and goji berries, so delicious!
Zahara Rose recently posted..leopardmaniac and shoeholic
Awesome Zahara!!! sounds wonderful
I will definitely try this recipe. It looks really good.
jodie recently posted..Gluten Free Recipe and Links
It does look very easy! And yum!
Yum, these look fabulous!
LizAshlee recently posted..Weekend Winks for 1/8/12
These look great! i bought a bag of carob a long time ago and haven’t really found the right ratio to make it taste right for me….i’ll have to give these a try. have you tried making them in the microwave?
no never tried the microwave before, we think it would still work if you want to do it that way.
LOVE THESE!!!
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