Mini Chocolate Sponge Cakes

As promised, this delicious and easy mini chocolate sponge cake recipe is finally here! I was playing around a LOT with this recipe because I was trying to make it gluten-free, dairy-free, egg-free and sugar free BUT to no avail, I could not get the proper texture I wanted without the sugar. Sugar creates a crispy texture on the outside and caramelizing the inside which makes it deliciously  sticky and gooey. When I used maple syrup or honey, it was just all goop inside. I still ate it but it was not the texture you see in the photo! This however, is still egg-free and gluten-free and very vegan friendly! YAY!

As a nutritionist, I need to warn you to only use this recipe as a sweet treat for special moments such as now! Christmas time is the best time to treat yourself! 😉  We all need a little treat sometimes! I know I do! With Christmas coming up, the best treats are the ‘healthier’ varieties! Balance is key! So try this out! Can you feel my excitement??? I love this recipe and I hope you do too!

Mini Chocolate Sponge Cakes

Yields 12

Wet Ingredients:
1 cup Wholesome Organic Cane Sugar
1 cup almond milk
1/4 cup Silkeny Raw Organic Coconut Oil, melted
1 tablespoon Braggs Apple Cider Vinegar
1 teaspoon Simply Organics Vanilla Extract

Dry Ingredients:
1 1/2 cup Bobs Red Mill 1-to-1 flour
1/4 cup Organic Traditions Cacao Powder
1/4 teaspoon Cha’s Organic Cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Himalayan sea salt

Preheat oven to 350°F and line muffin tin with x12 silicone cups or paper cups.

Place the wet ingredients in a bowl and whisk until thoroughly combined. Set aside.

In another bowl, sift all the dry ingredients. Adding half a cup at a time, whisk in dry ingredients into wet ingredients until mixed through.

Pour over lined muffin tins until 3/4 full. Place in oven and bake for 20-25 minutes or until toothpick comes out clean or cake bounces back when gently poked.

Take out of oven and let cool for 10-15 minutes on a wire rack.

While waiting to cool, make your super easy icing below!

On its own, this sponge cake is already delicious and can be stored at room temperature for up to 5 days (freshest at 3 days). But if  using icing, keep in fridge for up to 7 days (best at 5 days).

For the Chocolate Icing:
2 ripe avocados, pitted
1/2 cup cacao powder
6 tablespoon maple syrup
1/8 teaspoon sea salt
Optional: add 1/2 scoop of your favourite vegan protein powder!
(I use Purica Power Vegan Protein with Chaga in Natural Flavour)

Place all the ingredients in a food processor and blend until smooth.

Eat on its own or use as icing on top of mini chocolate sponge cake!
Store in an airtight container in the fridge for up to 7 days though at its best within the 5 day period. These don’t last that long around my house! haha 😉

Happy Munching! 🙂

Using instagram? Tag #cookalabella on your posts so I can see your beautiful creations and like it! 

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