Updated: Feb 2
This recipe pairs a dense and chocolatey cake with a vanilla cream cheese frosting. As with all my recipes, they are made only with whole, natural ingredients and no refined flours or sugars. This one is also gluten-free.
They are still a treat though, and hopefully one fit for your Easter table!
Makes 10 cakes
200g ground almonds
4 tbs cacao powder (100% cocoa)
2 tsps baking powder
1/2 tsp bicarbonate of soda
6 tbs coconut or groundnut oil
100g dark chocolate (min 70% cocoa)
2 eggs, whisked
1/2 cup of milk or dairy free alternative
6 tbs maple syrup
1 tsp vanilla essence
400g cream cheese
3 tbs maple syrup
3 tsps vanilla essence
Mini eggs (optional)
Method For Chocolate and Vanilla Easter Cakes
Pre-heat the oven to 180 degrees C/360 degrees F and line a muffin tray with cases.
In a large bowl, whisk together the almonds, cacao, baking powder and bicarbonate of soda.
Melt the dark chocolate and oil together in a microwave, taking care not to burn the chocolate (30 seconds of heat at a time). Stir the wet ingredients - chocolate, oil, eggs, milk, maple syrup and vanilla - into the dry until just mixed.
Fill the muffin cases with the mixture - this should be about 2 dessert spoons for each - and bake in the oven for 20 minutes or until a skewer comes out of the cake clean.
While the cakes are baking, whisk together the cream cheese, maple syrup and vanilla essence. Once the cakes have cooled, spoon on the cream cheese frosting however you like it. Top with mini eggs and enjoy!
More Gluten-Free Baking Ideas:
I love to hear how you get on with my recipes so please feel free to comment below!