Thrive

Everyday Dairy Free Living

Mini Chocolate “Ice Cream” Cakes

August 3, 2016
By: of Thrive
Prep 30 min
Cook 35 min
Yield 1 8" or 8 mini

This rich, chocolate-y cake recipe is the perfect base for your favorite flavor of frozen dessert, or a combination. Make a full sized, round layer cake or individual minis.

Directions

This rich, chocolate-y cake recipe is the perfect base for your favorite flavor of frozen dessert, or a combination. Make a full sized, round layer cake or individual minis.To Make and Bake the Batter:

  1. Determine which type of pans you will be using. We divided our batter among 4 single-serve springform pans and 6 mini-loaf pans. However, this recipe will yield enough batter for two 8-inch round pans.
  2. Preheat the oven to 350 degrees F. Prepare pans with vegan butter and line with parchment.
  3. Stir the water into the ground flax and chill for 15 minutes.
  4. In a large bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, baking soda, and salt.
  5. In a separate bowl, thoroughly combine the Coconutmilk yogurt alternative, ground flax mixture, coconut oil and vanilla extract. Gradually add the coffee and whisk the mixture to form a smooth batter.
  6. Pour the batter into prepared pans. Fill to halfway. Drop the pans flat on the countertop to allow any bubbles to rise to the surface.
  7. If using multiple mini-pans, place on the same rack in the center of the oven. Bake for 30-35 minutes, until a knife comes out clean. Once the cakes have cooled for 10-20 minutes, turn them out onto a wire rack.

This rich, chocolate-y cake recipe is the perfect base for your favorite flavor of frozen dessert, or a combination. Make a full sized, round layer cake or individual minis.

To Assemble the Cakes:

  1. Once the cakes have cooled completely, use a long, sharp serrated knife or a wire cake leveler to slice of the rounded tops and create even surfaces.
  2. Place leveled cakes back into parchment-lined pans, crumb-side-down. Press lightly to be sure they are level in the bottom.
  3. Pour thawed frozen dessert into each pan, stopping ¼ inch from the top. Place each pan level in the freezer for at least 2 hours.
  4. Remove briefly from the freezer to pour thin layer of 10 Minute Homemade Hot Fudge Sauce over each, and freeze for another hour.
  5. Keep frozen until ready to serve. Once the cakes are frozen solid, remove from pans and gently peel away the parchment paper and slice into servings.

This rich, chocolate-y cake recipe is the perfect base for your favorite flavor of frozen dessert, or a combination. Make a full sized, round layer cake or individual minis.

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