This afternoon, I decided that cake sounded like a nice thing to eat.
I took a beautiful gluten-free chocolate cake recipe from Dolly and Oatmeal and divided every item on that ingredient list into thirds. I mixed the ingredients, greased ramekins, popped them in the oven and waited. 25 minutes later, I had three perfect little layers.
Even though this cake comes together easily and quickly enough for a weeknight, it would still be a cute date night dessert, or an afternoon dessert… anywhere a mini-cake’s presence would be welcomed. Happy Tuesday!
mini chocolate olive oil cake
adapted from dolly and oatmeal
[ makes one mini cake ]
for the cake:
⅓ cup (46 grams) brown rice flour
2 tablespoons (15 grams) almond meal
2 teaspoons (7 grams) cornstarch
2 scant tablespoons unsweetened cocoa powder
½ teaspoon baking soda
⅛ teaspoon salt
1 egg
¼ cup sugar
½ teaspoon vanilla extract
4 teaspoons olive oil
⅓ cup hot water
for the frosting:
¾ (75 grams) powdered sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons sour cream
Preheat oven to 350 degrees. Coat three ramekins with cooking spray, or grease them with coconut oil and dust with cocoa powder. Set aside.
Mix the dry ingredients together in a small bowl.
In a medium-sized mixing bowl, vigorously whisk the egg and the sugar together until well combined and slightly thickened. Whisk in the vanilla and olive oil, then whisk in the hot water.
Whisk the dry ingredients into the wet ingredients until no dry spots are left.
Divide the batter evenly among the three prepared ramekins, 3 ounces in each. Place the ramekins on a baking sheet and bake for 20-25 minutes, until a toothpick inserted into the center of one of the cakes comes out clean.
Remove the cakes from the ramekins and let them cool completely on a wire rack.
When the cake has cooled, whisk all of the frosting ingredients together in a small bowl until completely smooth.
Use a sharp serrated knife to level the tops of each cake. Stack the layers with frosting in between. Frost the cake however you prefer.
Sprinkle the top with a dusting of Demerara or raw sugar, slice, and serve!