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Valentine’s Day Mini Cakes

Valentine’s Day Mini Cakes

These soft and velvety Valentine’s Day Mini Cakes combine the richness of dark cocoa with the subtle sweetness of pure maple syrup. Their moist texture melts in your mouth, providing a gentle comfort for your heart and soul.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 mini cakes servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • spelt flour
  • raw cocoa powder
  • maple syrup
  • coconut oil
  • flax eggs
  • beetroot juice
  • baking powder
  • baking soda
  • sea salt

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease your mini cake molds with coconut oil.
  2. In a small bowl, prepare your flax eggs by mixing two tablespoons of ground flaxseed with six tablespoons of water and let it sit for ten minutes.
  3. Sift the spelt flour, cocoa powder, baking powder, baking soda, and sea salt into a large mixing bowl.
  4. Whisk the melted coconut oil, maple syrup, and vanilla extract into the flax egg mixture.
  5. Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the mixtures together until no dry flour remains.
  6. Divide the batter evenly among the mini cake molds, filling each about three-quarters full.
  7. Bake for 18 to 22 minutes, checking for doneness with a toothpick.
  8. Let the cakes rest for ten minutes in the molds before transferring them to a wire cooling rack.
  9. Once cool, decorate with simple cashew cream frosting and beetroot juice for color.

Notes

Use organic and local ingredients when possible. Store in an airtight container at room temperature for up to two days, or refrigerate for longer storage. For a gluten-free option, substitute spelt flour with almond flour.