Coffee, Chocolate minicakes

VEGAN & GLUTEN FREE

Step into a world of tasty goodness with our newest creation – Vegan and Gluten-Free Hot Coffee Chocolate Mini Cakes. These treats are a celebration of flavors, making them perfect for everyone, no matter your dietary choices.

Imagine a blend of hot coffee, cacao powder, and olive oil coming together to create a delightful dance of flavors. Add in some coconut sugar, vanilla extract, and coconut milk, and you've got a perfect mix of sweetness and richness.

We've kept it friendly for everyone by going gluten-free. The flour we use is picked with care so that everyone can enjoy these mini cakes, no matter their dietary needs. For us, the flour mix from Schär work best!

Picture this – these mini cakes are not just delicious; they're also presented in verrines, making each bite a little work of art. Simple, elegant, and seriously tasty. So, get ready for a taste adventure with our Vegan and Gluten-Free Hot Coffee Chocolate Mini Cakes. Each bite is a journey through the warmth of hot coffee, the richness of cacao, and the velvety hug of vegan chocolate. It's more than a treat; it's a delicious celebration for everyone who loves good food. Enjoy!

Yield 8

Author Thedashiway

Print

With ImageWithout Image

Chocolate raspberry minicake

Indulge in layers of bliss with our Vegan & Gluten-Free Coffee Chocolate Mini Cakes. A symphony of chocolate, raspberry, and whipped ganache, creating a treat that delights the senses.

Cook ModePrevent screen from turning off

Ingredients

Ingredients

• 2 Cups of Coffee (cooled down)
• 1/2 cup Cacao powder
• 2/3 cup olive oil Olive oil
• 3 Cups gluten free flour mix (e.g. Schär)
• 2 cups Coconut sugar
• 2 tbsp Vanilla extract
• 2 tsp Baking soda
• 2 tbsp White vinegar
• 24 ounces Chopped Vegan Chocolate (for ganache)
• 2 1/2 cups Coconut milk (for ganache)
• 250 gramm frozen Raspberries
• 1/2 cup Icing Sugar (for raspberry sauce)
• Chopped Almonds for decoration (optionla)

Instructions

For the Cake

1. In a large mixing bowl, combine cooled-down hot coffee, cacao powder, olive oil, flour, coconut sugar, vanilla extract, baking soda, and white vinegar.
2. Mix until well combined, and pour the batter into a prepared cake pan.
3. Bake for 30 Minutes on 180°.
4. Once baked, let the chocolate cake cool completely before crumbling it into small, bite-sized pieces.

For the Ganache

1. Heat the coconut milk in a saucepan until hot but not boiling.
2. Place the chopped vegan chocolate in a heatproof bowl.
3. Pour the hot coconut milk over the chocolate and let it sit for a minute to melt.
4. Stir the mixture until smooth and glossy.
5. Allow the ganache to cool slightly before placing it in the freezer for 1 hour and then transferring it to the fridge for an additional hour until it thickens.
6. Once chilled, whip the ganache with a hand mixer or stand mixer until it becomes light and fluffy.

For the Raspberry sauce

1. In a saucepan, cook the frozen raspberries over medium heat until they break down and become juicy.
2. Add icing sugar to the raspberries, stirring continuously until the sugar dissolves and the sauce thickens.
3. Remove the raspberry sauce from heat and let it cool to room temperature.

Assemble the Verrines

1. Take your cooled chocolate cake crumbs and layer them at the bottom of each verrine.
2. Follow with a layer of the whipped ganache.
3. Add a spoonful of the raspberry sauce on top of the ganache layer.
4. Sprinkle chopped almonds for decoration.
5. Repeat the layering process until the verrine is filled, ending with a raspberry sauce and almond topping.

Nutrition Facts

Calories

250

Nutritions are calculated per portion. These values provide an estimate for each serving when the entire recipe is divided into two portions. Keep in mind that the nutritional content may vary based on specific product brands and quantities used. For precise nutritional information, refer to product labels or consult a nutritionist.

https://www.thedashiway.com/dessertsandsnacks/coffee-chocolate-mini-cakes

All rights reserved for thedashiway

Did you make this recipe?

Tag @thedashiway on instagram and hashtag it #thedashiway_recipes