Mini gluten free chocolate cake
Egg free, xanthan gum free, nut free, vegan option *This recipe uses Australian tablespoons which are 20ml as opposed to the more common 15ml. Use gram and ml for international accuracy. This recipe makes 1 mini cake. The photos show 2 cakes because I wanted to showcase both varieties of icing - vanilla and chocolate.
Equipment
- 1 X 10cm diameter mini cake tin (4 inch)
Ingredients
For the mini chocolate cake:
- 10 g (1 tablespoon)* Dutch processed cocoa
- 50-60 g (2 ½ - 3 tablespoons) boiling water
- 25 g butter melted
- 45 g (3 tablespoons)* brown sugar
- ½ - 1 teaspoon neutral oil of choice
- 15 g (1 tablespoon)* fine white rice flour
- 10 g (1 tablespoon)* tapioca flour
- 1.5g (1/4 teaspoon) gluten free baking powder
- Pinch of fine salt
For the icing:
- 25 g butter room temperature
- 50-75 g icing sugar, sieved
- Pinch of fine salt
- Milk to thin to an icing consistency
- 1-2 teaspoons cocoa, if you want to make a chocolate icing
To finish:
- 1/2 - 1 punnet fresh raspberries (125g)
Instructions
To make the cake:
- Preheat your oven to 180C/356F. Grease a mini 10cm (4 inch) cake tin or ramekin.
- Measure the cocoa into a small mixing bowl and pour over the boiling water. Whisk to combine and bloom the cocoa.
- Add the sugar and butter and whisk to combine. Add the remaining ingredients and whisk until a thin, pourable chocolate batter forms.
- Pour the batter into the prepared cake tin and bake for 15-20 minutes or until baked through.
- Allow the cake to cool in the tin for 10-20 minutes before running a knife around the edge and gently inverting. Cool completely before icing.
To make the icing:
- Beat the butter and sieved icing sugar together a small mixing bowl with hand beaters (they are so much better at working with small volumes than stand mixers). Add the milk to disperse the icing sugar as necessary. Continue to beat until a buttercream consistency forms. You can add vanilla and a pinch of salt if you like. Add the cocoa in with the icing sugar if you are using it.
To finish:
- Use an offset spatula to spread the icing evenly over the cake. Arrange the raspberries on the cake with the hollow side attaching to the cake.
- Serve immediately for the freshest result. Leftovers keep well in an airtight container in the fridge, but keep an eye out for the raspberries.
Notes
- Unfortunately, my Mum bought the heart shaped cake tins when I was a kid. I have no leads on where to buy them these days! There is no branding on the back, either.
- I have bought mini cake tins at the supermarket, Kmart and House in Australia. I daresay you can also buy them online.
- See notes in the body of the post in regards to what substitutions I have tried. TLDR: not many.
- One I have tested is vegan butter and it works well.
Tried this recipe?Let us know how it was!