Coconut Butter Mini Cakes
Updated: May 8
If you a fan of the coconut in all of its forms, I have a recipe for you! Mini cakes that are full of coconut flavor and are quite indulging! At the same time, they are vegan and naturally sweetened.
The star ingredient in these mini cakes is coconut butter. It is prepared by processing desiccated coconut flakes until a cream paste forms. Coconut butter contains a good amount of fats and it replaces any butter and/or oil in this recipe.
60 g coconut butter
1/2 cup almond milk
juice of 1/4 lemon
1 tbsp maple syrup
45 g almond flour
1 tbsp coconut flour
40 g dark chocolate (75% or darker)
Add the lemon juice to the almond milk and leave them for 10 minutes for the milk to start curdling.
To the melted coconut butter, add the "butter" milk and the maple syrup.
Next, add in the almond and coconut flours and mix well.
Finally, cut the chocolate into small pieces and add them to the batter.
Transfer the mixture to mini cake molds and bake in a preheated oven at 180 degrees C for 10-12 minutes.
Once the mini cakes cool down, remove them from the molds and get ready for a taste test!
Serves 25-30 mini cakes (depending on the size of the molds).
Coconut butter can be found in bio food stores. It is usually solid at room temperature and it therefore needs to be melted in order to be used in this recipe. Coconut butter can be also made at home by processing coconut flakes in a food processor.
The batter is not the typical cake butter - it appears a bit dry because of the coconut flour. However, the final result is a soft, melt in the mouth cookie.
This recipe requires only 1 tbsp of liquid sweetener (maple syrup). The mini cakes are thus not overly sweet. Instead, the coconut flavor is prevailing. If you wish, you can always add more syrup/sweetener of your choice to make them sweeter.