Description

This Mini Chocolate Cake recipe offers a delightful single-serving dessert that’s rich, moist, and easy to prepare. Made with wholesome ingredients like flaxseed meal and 72% dark chocolate, it combines a deep chocolate flavor with a tender crumb. Perfect for when you want a quick and satisfying treat, this cake is baked in individual ramekins and garnished with fresh berries and powdered sugar for an elegant finish.

Ingredients

Scale

Wet Ingredients

100ml filtered water
2 tablespoons coconut oil
1 tablespoon flaxseed meal (or chia seeds)
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar

Dry Ingredients

1/4 cup all-purpose flour
2 tablespoons cacao powder (or cocoa powder)
31g 72% dark chocolate, finely chopped (or chocolate of your choice)
1/4 cup turbinado sugar
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt

For Garnish

Powdered sugar
Raspberries
Blueberries

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cakes evenly.
Mix Wet Ingredients: In a medium-sized bowl, combine the filtered water, coconut oil, flaxseed meal, vanilla extract, and apple cider vinegar. Stir well and let the mixture sit for 10 minutes, allowing it to thicken and activate the flaxseed meal or chia seeds.
Prepare Ramekins: Lightly oil the inside of your ramekins with a small amount of coconut oil. Then, dust the inside with cacao powder by either sifting it through a strainer or adding about a tablespoon directly and swirling it around to coat evenly. Shake out any excess powder.
Add Dry Ingredients: After the wet mixture has thickened, sift the all-purpose flour and cacao powder into the bowl using a fine mesh strainer. Add the finely chopped dark chocolate, turbinado sugar, baking powder, baking soda, and salt. Whisk all ingredients together until the batter is uniform; some lumps from the chopped chocolate are expected.
Fill Ramekins and Bake: Distribute the batter evenly among the prepared ramekins. Place the ramekins directly on the oven rack and bake for 15 to 17 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
Cool and Serve: Remove the ramekins from the oven and allow them to cool for 10 minutes. Run a knife or thin metal spatula around the edges to loosen the cakes. Invert each ramekin onto a serving plate and gently drop the cake out. Dust with powdered sugar and garnish with fresh raspberries and blueberries. Serve immediately and enjoy your mini chocolate cakes!

Notes

Using flaxseed meal or chia seeds acts as an egg substitute, making this recipe suitable for those avoiding eggs.
Dusting ramekins with cacao powder instead of flour enhances the chocolate flavor and prevents sticking.
Allow the wet mixture to rest and thicken, this improves the texture of the cake.
The chopped dark chocolate pieces create melty pockets of chocolate in the cake; feel free to adjust the type and percentage of chocolate to your preference.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 17 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Mini Chocolate Cake, Single Serving Cake, Vegan Chocolate Cake, Eggless Cake, Easy Chocolate Dessert