Chocolate "mini cakes" with Coconut Cream Cheese and Strawberry Buttercream
Instead of pre-made Valentines candy and what-nots, why not make a special treat?!
I'm a sucker for chocolate and strawberries and will combine them any chance I get. This actually is a cake we (my family) has been making for years. It is one of the moistest chocolate cakes ever and really simple to bake.
I hope you enjoy this special treat and make it for your Valentine(s)!
*please be sure your own ingredients are free of your allergens, for example: not all vanilla extracts are gf. Always check with the manufacturers.
Chocolate Crazy Cake:
oven 350 degrees
12 x 8 Brownie pan- parchment lined
3/4 Cup White Rice Flour
1/4 Cup Brown Rice Flour
1/2 Cup Potato Starch
1/2 tsp Xantham Gum
1 Cup Organic Sugar
1 tsp Baking Soda
1/4 tsp Sea Salt
3 TB Cocoa Powder
6 TB Canola Oil
1 tsp Vanilla Extract
2 TB Apple cider Vinegar
1 Cup Coffee (decaf or reg., very warm)
1/2 Cup Chocolate Chips (Enjoy Life)
Preheat oven to 350. Line a 12 x 8 brownie pan with parchment paper. Set aside.
In mixing bowl, sift all dry ingredients together and mix on low until combined. Add all wet ingredients and mix until just combined, scraping down if needed. Stir in chocolate chips. Pour into prepared baking pan and bake 20 minutes or until toothpick comes out clean. Cool.
Coconut Cream Cheese:
1/2 Cup Coconut Manna (butter)
1 Cup Powdered Sugar
4 TB Butter substitute
1/2 tsp Lemon juice
1/4 tsp Vanilla Extract
Combine all ingredients into small bowl and mix until smooth. Set aside.
Strawberry Butter Cream Icing:
1/4 Cup + 1/8 Cup Butter substitute -room temp
1/4 Cup + 1/8 Cup Spectrum Shortening
pinch of salt
2 1/4 Cup Powdered Sugar
1 1/2 TB + 1 tsp Strawberry puree (or strawberry jam)
In mixing bowl, combine butter, shortening and pinch of salt. Mix on medium speed about 4-5 minutes. Add in powdered sugar and strawberry puree, mix on low until combined then turn up to medium speed and mix until fluffy, about 3-5 minutes. Place in piping bag with desired tip.
*note- This butter cream icing is best at room temp.
Once cake is cooled, cut out desired shapes. (I used a 1/3 cup measuring cup to cut out small circles) Spread "cream cheese" on top of one of the cut out shapes. The "cream cheese" is fairly thick, but you can dip a knife in warm water to smooth out if desired. Top with another cut out piece of cake and ice with butter cream. Enjoy!
Cut cake into small squares and just ice with butter cream!
Save image to computer and print!
Also shared at: Fat Tuesday, Waste Not Want Not Wednesday, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Whole Food Friday