Mini Layer Cakes

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I just can't get on board with all of these trendy cake flavors I'm seeing on the internet. Yes, your cake looks beautiful. No, I do not want a pistachio and beetroot cake with rosewater buttercream. No disrespect, but I'm a simple girl. I'll stick to the basics, thank you very much!

I wanted to create personal-sized cakes (I guess that's a cupcake... but these are fancier so just humor me!) for those times you’re only having a few people over and don’t want a whole cake left over to tempt you for breakfast, lunch, and dinner the next day… (just me?) This little guy happens to be gluten-free and refined-sugar free but feel free to use any cake recipe your heart desires - just use the same tip on how to get those cute little cake rounds :)

Make it for a fun little get-together with a couple friends or to simply treat yourself. I won't judge. Any excuse for a cake is a good one in my book!

Ingredients

Cake:

1/2 cup unsalted grass-fed butter, softened

1/2 cup coconut sugar

1/4 cup pure maple syrup

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice

3 eggs

1/4 cup arrowroot powder

1/2 cup dutch cocoa powder

1/2 cup coconut flour

3/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup full-fat coconut milk or raw whole milk

Icing:

2 cups unsalted grass-fed butter, softened

1 cup pure maple syrup

1 tablespoon vanilla extract

1 cup dutch cocoa powder

3/4 cup arrowroot powder

1/2 teaspoon salt

Directions

Preheat oven to 325°F. Lightly grease a 9 x 13 rectangular baking dish.

In the bowl of a stand mixer fitted with the beater attachment, cream together butter, coconut sugar, maple syrup, vanilla and lemon juice on medium speed for 1 minute. Add in eggs, one at a time, mixing well after each one.

In a separate bowl, whisk together the arrowroot, cocoa powder, coconut flour, baking soda and salt. Alternate adding this dry mixture and the coconut milk to the mixer until fully incorporated, mixing after each addition on medium-high speed. Pour the batter into the prepared pan.

Bake for 30 minutes, or until a toothpick comes out clean. Cool the cake for 1 hour.

Take a 2 1/2 inch biscuit or cookie cutter and press down into cooled cake (I wouldn't go any bigger than that. Don't be like me and use a 4 inch cookie cutter because then you'll end up with a mini cake that is actually the equivalent of 4 servings of cake ;) ) You should be able to fit about 12 circles (giving you four cakes that have three layers). Carefully place a wire rack on top of the pan and flip over, tapping on the bottom to make sure the cake comes out. You should be able to peel away the extra scraps of cake, leaving you with cute little cake rounds.

Icing:

In the bowl of a stand mixer fitted with the whisk attachment, beat the butter on medium-high speed for 30 seconds. Add the maple syrup and vanilla and beat again for 30 seconds. Add the cocoa powder, arrowroot powder and salt and beat on low speed until incorporated. Finally, beat on medium-high speed for 30 seconds.

Recipe adapted from Against All Grain

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