This Mini Chocolate Cake is the perfect recipe for chocolate lovers. This vegan, gluten-free dessert has a delicate texture and the magical aroma of chocolate. This Mini Chocolate Cake is easy to make and you will love the result. In addition, this dessert does not require baking.
Cake No Bake Ingredients
There are only three ingredients in the Mini Chocolate Cake recipe. And these are the most common products that are suitable for other recipes. First of all, it is dark chocolate without sugar and coconut milk. I used homemade dark chocolate without sugar. You can find the recipe for this delicacy on my website.
These two ingredients alone would make a great dessert. But I’m not looking for easy ways. And added some almond flour. Small grains of almonds combined with chocolate milk mass gave a wonderful result.
In addition to the ingredients themselves, we will need a cupcake mold, paper liners and a pastry bag. If desired, you can get by with a detachable form of 16 cm and parchment. But then you will have a slightly different dessert.
How to make Mini Chocolate Cake
First prepare the form. Put paper inserts in the cells. Then we start cooking. And we start with coconut milk. On the stove or in the microwave, heat the milk but not to a boil. Then pour the hot coconut milk over the dark chocolate pieces. And immediately, using a silicone spatula, mix the chocolate milk mass until it becomes smooth.
Then add almond flour and mix well. Fill the paper liners with a pastry bag. Sprinkle grated chocolate on top of Mini Chocolate Cakes (optional). Place the mold in the freezer for one hour to harden. And when the dessert hardens, please yourself and your loved ones! Store Chocolate Cake in a tightly closed container in the refrigerator for three days. For longer storage, put the dessert in the freezer.
Try Mini Chocolate Cake and write your impressions.
Enjoy your meals!
Be healthy and love yourself!
Mini Chocolate Cake No Bake (Gluten-Free)Course: Gluten free
100g dark chocolate
200g coconut milk 19%
1.5 cups (150g) almond flour
- Heat the coconut milk, but do not boil.
- Pour hot milk over dark chocolate chunks. Stir with a silicone spatula until the chocolate melts and the mass becomes smooth.
- Add almond flour. Mix everything until smooth.
- Fill the form cells with a pastry bag. Don’t forget about paper inserts first. then place the mold in the freezer for one hour.
- Store Chocolate Cake in a tightly closed container in the refrigerator for three days. For longer storage, put the dessert in the freezer.
- Cup 250 ml.