Mini Chocolate Cakes with Rice Flour and Soy Cream
These chocolate cakes are light yet moist, made possible by rice flour and soy milk. This dessert does not use common allergens including wheat, dairy, eggs, buckwheat, and peanuts. Make this cooking an extra fun activity by having children decorate the cakes with additional chocolate!
Ingredients
For the cakes
| ⅓ cup (60g) | vegan bittersweet chocolate (60% cacao) |
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| ½ cup (100ml) | organic soy milk |
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| ⅓ cup (80g) | coconut sugar |
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| 1½ tablespoons (10g) | cocoa powder |
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| ¾ cup (200ml) | dairy-free heavy cream |
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| 1½ tablespoons (20g) | coconut sugar |
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| ⅔ cup (100g) | rice flour |
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| ½ teaspoon (2g) | baking powder |
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For the sauce
| ¼ cup (60g) | strawberry puree or other gluten-free and vegan fruit fillings |
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| 3 tablespoons (40g) | coconut sugar |
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For decoration
| ¼ cup (40g) | vegan bittersweet chocolate (60% cacao) |
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| Dessert sprinkles and decorations as desired | |
Directions
For the cakes
Preheat the oven to 350°F (180°C).
In a bowl, combine the chocolate and soy milk. Melt the chocolate over a simmering pot of water.
Add sugar and cocoa powder.
In another bowl, beat heavy cream and sugar until soft peaks form. Divide into two portions: 60% and 40%.
Fold the larger portion of the cream into the chocolate. Add rice flour and baking powder.
When mixed well, transfer to a pastry bag with a round tip.
On a baking sheet lined with parchment paper, pipe the batter into 1 inch (3cm) circles, spacing apart.
Bake for 13-15 minutes. Cool on a wire rack.
Transfer the smaller portion of the whipped cream into another pastry bag with a small star tip. Set aside.
For the sauce
In a saucepan, combine the puree and sugar. Heat until the sauce thickens. Set aside to cool.
For the assembly
Pipe the whipped cream and the strawberry sauce in between the two chocolate cakes.
For the decoration
Melt the chocolate in a bowl held over a simmering pot of water. Decorate the top of the cakes with the chocolate and additional sprinkles. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.