Petite Chocolate Cake (dairy-free, nut-free)

Petite cakes are my favorite. I love anything in a mini size, and a miniature cake is just adorable. Perfect for a bridal or baby shower, this cake packs big flavor in a small package.

25 minutes

45 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	133
Fat:	7 g
Carbohydrates:	17 g
Protein:	1 g
Calculated per serving.

Serves: 15

Ingredients

1/2 cup 1/2 cup 1/2 cup Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced]
1/2 cup 1/2 cup 1/2 cup Coconut Flour
1/2 cup 1/2 cup 1/2 cup Tapioca Starch
1/2 cup 1/2 cup 1/2 cup Cocoa Powder, Organic
1 tsp 1 tsp 1 tsp Baking Powder
1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
6 6 6 Eggs
3/4 cup 3/4 cup 3/4 cup Maple Syrup, Pure
1 tsp 1 tsp 1 tsp Pure Vanilla Extract
Dairy-Free Vanilla Buttercream Frosting (version 2) (click for recipe)
Strawberries, fresh, for garnish
This recipe is from Make It Paleo 2

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F. Liberally grease two 6-inch springform cake pans, and place them on a small baking sheet.
Melt the palm shortening in a small saucepan over medium-low heat. Once melted, remove from the heat and set aside.
In a small mixing bowl, whisk the coconut flour, tapioca flour, cacao powder, baking powder, and salt until blended. In a medium-sized mixing bowl, beat the eggs, maple syrup, and vanilla extract with a hand-held electric mixer. Sift the dry mixture into the wet mixture and beat again with the hand mixer until the batter is smooth.
Pour in the cooled palm shortening and beat again until the batter is smooth and creamy. Allow the batter to sit for about 5 minutes, until the coconut flour absorbs some of the moisture in the batter, and then beat again with the hand mixer to add slightly more air to the batter.
Pour the batter evenly into the two prepared cake pans. Bake on the middle rack of the oven for 35-45 minutes, until a toothpick inserted comes out clean. While the cakes are baking, make the frosting.
Allow the cakes to cool completely in the pans, then remove by releasing the clasps and running an offset spatula underneath to release each cake from its base. Frost, then garnish with strawberries, if desired. The frosted cake will keep in the fridge for up to 4-5 days.

Notes

Coconut flour tends to absorb moisture from the cake. To keep these cakes moist if you are not frosting and serving them right away, store them at room temperature, wapping both layers in plastic wrap. Remove the plastic wrap right before frosting and serving. Store the cakes this way for up to 24 hours before frosting. If you are not serving the cake directly after frosting it, keep it refrigerated so that the frosting stays chilled. CUPCAKES: You can also use this batter to make cupcakes. Line a standard muffin tin with paper liners and fill the cups using a standard size ice cream scoop (2 oz). Bake the cupcakes at 350F for 20 minutes, until a toothpick inserted comes out clean. Frost once cooled, makes about 12 cupcakes.