Mini Chocolate Cake (AIP Reintroductions)

by Oana

A light mini cake, without flour, without baking powder, with very little sugar and a spoonful of honey, easy to make, tasty and aromatic, a fine dessert for any time of the day. Stop, I started talking like the TV commercials. It’s really good, I guarantee you 😊.

    Ingredients:

    For the sponge:

    • 110 grams of almonds
    • 2 eggs
    • 60 grams of fat coconut milk
    • 40 grams of sugar (we use coconut sugar for AIP)
    • 7 grams of grated coconut
    • 20 grams of tapioca starch
    • A packet of vanilla sugar (for AIP a safe variant)
    • A few drops of rum essence
    • A pinch of salt

    For the chocolate cream:

    • Avocado (I had a large avocado of 270 grams, but you can also use 2 smaller ones)
    • 40 grams of coconut oil
    • A large spoonful of carob
    • A teaspoon of cocoa
    • A large spoonful of honey
    • A packet of vanilla sugar
    • A few drops of rum and lemon essences

    Method of preparation

    1

    A few hours (minimum 6 or overnight) before we start making these goodies, we hydrate the almonds. Then we wash them well, peel them, wash them once more and throw them into the blender along with the whole list of ingredients for the sponge. We mix them well until we get a thick cream that we turn into the tray lined with baking paper. I have a square tray with a side of 22 cm. We have the oven heated to 150 degrees Celsius, so all we have to do is put the tray in it for 25 minutes. The sponge will puff up spectacularly while baking, but will deflate just as spectacularly when it’s ready. We don’t need it inflated. In the meantime, let’s not be lazy and get to the cream. Which is as hard to make as the sponge, we throw the ingredients into the blender and mix. With the mention that if the ambient temperature is below 25 degrees we will have to liquefy the coconut oil first. We let the sponge cool a little, not too much, because if it’s too cold, the cream won’t adhere to the sponge and we risk to put it on our lap when we want to eat the cake. We spread the cream over the sponge as evenly as we can, then refrigerate for a good few hours or preferably overnight. I didn’t have patience and cut a corner about 2 hours later, when the cream was still soft. Don’t be like me, you are responsible adults and can wait 😊. After the cream has hardened, we cut the cake into small squares or rhombuses, we can put 2 pieces on top of each other, we can arrange them as we see fit.

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