Mini Gluten Free Chocolate Cakes
Good Monday morning everyone. I usually have a meatless Monday dish prepared for today to share with you, but I really didn’t do much cooking this week-end cause it was really just to hot. Every time I looked at the stove, I literally turned around and walked away. I just started sweating looking at it. I opted for dinning out a few times, but heh even cook aholic need a break from time to time, and I think this past week-end was a perfect time for me to take that break.
These mini gluten-free chocolate cakes are one of those dessert dishes that I have no guilt indulging in. The fact that they are gluten-free is an added bonus for all of those on a GF free diet ,as well as those of you who are trying to cut back on consuming so many dishes enriched with the high calories of flour, either way it is a sure winner for all.
Wait till you see the secret ingredient used in this moist cake. No one will ever be able to put their finger on it when you ask them to guess. Once I came across this ingredient being used in making chocolate desserts I came up with some great recipes to share with you making them a delight to enjoy, and the one that made the cut were these mini GF Chocolate Brownie Cakes. So what do you say we get started on the recipe, and then you can start enjoying them soon. Ciao for now, I really hope you enjoy this one, and let me know with in your comments what you think.
Recipe adapted from Whole Living
Mini Gluten Free Chocolate Brownie Cakes
Recipe type: Gluten-Free Cake
- ⅔ cup unsweetened cocoa powder
- 1 large sweet potato
- ¾ cup organic sugar
- ¾ tsp. GF baking powder
- ¼ tsp. sea salt
- ⅛ tsp. nutmeg
- ½ cup organic unsweetened applesauce
- 2-1/2 tbsp. egg whites
- 1 tsp. pure vanilla
- 4 medium sized ramekins
- Pre-heat oven to 350F
- Grease the ramekins with a GF unsalted butter such as earth balance buttery spread, place them on a baking sheet tray and set aside.
- Scrub sweet potato and wrap it in a few sheets of wet paper towel, place it on a plate and cook in the microwave for 8-10 minutes until its fork tender. Remove from microwave and allow to cool for 3-4 minutes until you can manage to peel away the skin. Once the sweet potato is peeled you can place it in a food processor or blender and puree until smooth
- In the mean time place cocoa in a bowl, mix in applesauce and stir till moistened, add in puree sweet potato about ⅔-1 cup max. Stir till well combined then add in egg whites blending well again.
- Mix in baking powder and sea salt till dissolved and mixed in well, then add in nutmeg and vanilla, stirring one last time.
- Pour equal amounts of batter into each ramekin, place on the middle rack in the oven an bake for 35-40 minutes until cakes are set, remove from oven, place another baking sheet over top of ramekins and turn them over so the cakes come out, place them onto serving plate, and sprinkle the tops with icing sugar if you are serving them right away. You can also serve them in the ramekins if you’d like, just leave the icing sugar until you are ready to serve them.