Monday, January 28, 2013

Chocolate "mini cakes" with Coconut Cream Cheese and Strawberry Buttercream

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.

To Assemble:

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 TuesdayWaste Not Want Not WednesdayAllergy Free WednesdayGluten Free WednesdaysGluten Free FridaysWhole Food Friday


  1. Have you tried to make a whole cheesecake out of the coconut cream cheese?

    1. I haven't tried that yet. I've been hoping to get a hold of the new Daiya brand cream cheese spread to see if I can experiment with some cheesecake recipes with that. I do miss good cheesecake!

  2. These look beautiful! Thanks so much for sharing this on Waste Not Want Not Wednesday, I’ve pinned it : )

  3. These are super cute! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great! Can't wait to see what you link up this week!

    Cindy from