Ingredients

The following ingredients have 24 Servings
  • 1/2 cup unsweetened plain almond milk
  • 3/4 tsp apple cider vinegar or lemon juice
  • 1 1/2 tsp baking soda
  • 2 Tbsp flaxseed meal ((to make flax eggs))
  • 5 Tbsp water ((to make flax eggs))
  • 1/4 cup avocado oil
  • 1/3 cup coconut sugar ((or sub organic cane sugar))
  • 1/3 cup maple syrup or agave nectar
  • 3/4 cups unsweetened applesauce
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 heaping cup unsweetened cocoa powder
  • 1/2 cup almond meal ((finely ground from raw almonds))
  • 1/4 cup gluten-free oat flour ((finely ground from raw oats))
  • 3/4 heaping cups gluten-free flour blend*
  • 2 batches coconut whipped cream

Instruction

  • In a large mixing bowl, prepare your coconut whipped cream with your chilled coconut cream. Follow these instructions to make a double batch, sweetened to taste (I found 6-8 Tbsp (42-56 g) to be the right amount // amounts as original recipe is written // adjust if altering batch size). Transfer whipped cream to a large freezer bag (for piping) and set in the refrigerator to chill completely. Rinse out the mixing bowl to use for the batter.
  • Measure out almond milk in a liquid measuring cup and add apple cider vinegar (or lemon juice) and baking soda and stir. Set aside.
  • In your large mixing bowl, prepare flax eggs by combining water and flaxseed meal. Let rest for 5 minutes while you prepare your other ingredients.
  • Add the oil, coconut sugar, and maple syrup and whisk to combine.
  • Next add applesauce, vanilla, and salt, and whisk to combine. Then add almond milk mixture and whisk again until everything is thoroughly incorporated - about 30 seconds.
  • Lastly, add baking powder, cocoa powder, almond meal, oat flour, and gluten-free flour, and whisk to combine, making sure no large clumps remain.
  • Transfer batter to the refrigerator to chill/thicken for 20 minutes, and preheat oven to 350 degrees F (176 C). Grease two large baking sheets with non-stick spray (if you don’t have two baking sheets, just use one and bake the cakes in 4 batches // use fewer or more baking sheets, as needed, if altering batch size).
  • Once the oven is preheated, scoop out 1 heaping Tbsp amount of batter onto the prepared baking sheets, leaving at least 1-inch of room for spreading. Use your tablespoon to slightly spread them into a small disc. One standard baking sheet should fit 12 cakes. Repeat on second baking sheet.
  • Bake for 10-14 minutes, or until the edges appear dry. (I found 12 minutes to be the perfect time.) Remove from oven and let rest on baking sheet for 5 minutes, then carefully transfer to cooling racks to cool completely.
  • Repeat this process, baking the mini cakes until all batter is used - you should have about 48 total cakes (amount as original recipe is written // adjust if altering batch size).
  • Once the cakes are completely cooled to the touch, clip a small corner of the coconut whipped cream bag off and pipe a generous amount (see photo) of coconut whipped cream onto the under-side of half the cakes (24 as original recipe is written // adjust if altering batch size). Carefully top with another cake of similar size and shape and press down slightly.
  • Arrange on large serving plates or a cooled baking sheet and cover loosely with plastic wrap. You can enjoy these immediately; however, I found them to hold up better after 1 hour of refrigeration (and even better after 6 hours or overnight).
  • Leftovers will keep covered with plastic wrap in the refrigerator for 3-4 days.