An Easy Gluten Free Mini Chocolate Cakes Recipe
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These mini chocolate cakes are easy to make and delicious. And guess what? They’re gluten-free too! Add these to your next tea party platter.
My family loves a good tea party, so I’m always on the lookout for quick and easy tea party food ideas. These gluten-free mini chocolate cakes would make the perfect addition to your spread.
What if I don’t want to use gluten-free flour? Can I substitute this with regular flour?
Yes, you may. Substitute the gluten-free flour with regular all-purpose flour on a 1:1 ratio.
Ready to make Gluten Free Mini Chocolate Cakes?
Ready to make Gluten Free Mini Chocolate Cakes?Start by gathering the required ingredients:
- Gluten-free flour
- Sugar
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Milk
- Cooking oil (or room temperature butter, if preferred)
- Pure vanilla extract
- Egg
Scroll down to the recipe to jot down the specific measurements for each.
Procedure:
- Preheat your oven to 325 degrees and prepare a mini cupcake pan by greasing it. Set it aside.
- Combine flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl. Add the milk, oil (or butter), and vanilla.
- Use an electric mixer to blend on low until everything is mixed. Increase the speed to medium and beat for 2 minutes. Then, add the egg and beat for an additional 2 minutes.
- Fill each mini cupcake cavity about 2⁄3 full with the batter.
- Bake for 12 to 15 minutes or until a wooden toothpick inserted into the center of a cake bite comes out clean.
- Allow the cakes to cool in the pan for 5 minutes. Then, remove them from the pan and transfer them to the wire rack to cool completely.
- Once cooled, top your mini chocolate cakes with chocolate ganache, raspberries, and mint.
Here’s a printable version of the recipe with ingredient specifications:
Easy Gluten Free Mini Chocolate Cakes
Ingredients
- 1 Cup gluten-free flour
- 1 Cup sugar
- 1⁄2 Cup unsweetened cocoa powder
- 1⁄2 Teaspoon baking soda
- 1⁄4 Teaspoon baking powder
- 1⁄2 Teaspoon salt
- 3⁄4 Cup milk
- 1⁄3 Cup cooking oil
- 1 Teaspoon pure vanilla extract
- 1 egg
Instructions
- Preheat your oven to 325 degrees and prepare a mini cupcake pan by greasing it. Set it aside.
- Combine flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl. Add the milk, oil (or butter), and vanilla.
- Use an electric mixer to blend on low until everything is mixed. Increase the speed to medium and beat for 2 minutes. Then, add the egg and beat for an additional 2 minutes.
- Fill each mini cupcake cavity about 2⁄3 full with the batter.
- Bake for 12 to 15 minutes or until a wooden toothpick inserted into the center of a cake bite comes out clean.
- Allow the cakes to cool in the pan for 5 minutes. Then, remove them from the pan and transfer them to the wire rack to cool completely.
- Once cooled, top your mini chocolate cakes with chocolate ganache, raspberries, and mint.
If you would like to make your own chocolate ganache, here’s a quick recipe:
1. Take 1⁄2 cup of preferred chocolate chips, and add 1 teaspoon of cooking oil in a microwave-safe bowl.
2. Microwave for 30 seconds, stir
3. Microwave an additional 30 seconds at a time, stirring after each 30 seconds, until the chocolate chips are melted.
4. Microwave times may vary; careful not to burn
Easy All-Things-Chocolate Recipes for a Chocolate Lover!
This 3 ingredient chocolate cake recipe is one of the easiest you will find. The perfect last-minute treat to whip up for your family!
