Mini Black Forest Cakes Recipe

written by Danielle Minnebo

Healthy and Delicious Mini Black Forest Cakes Recipe

Credit: Danielle Minnebo

This is a healthy twist on the traditional black forest cake. We’ve made them into bite-size pieces, but you can make it as one big cake if you prefer.

Makes: 8 mini cakes

Ingredients

Method

  • Chocolate Cake
  • 85g blanched almond meal
  • 50g tapioca flour
  • 145g coconut palm sugar
  • 40g coconut flour
  • 35g cacao powder
  • 1 tsp baking powder
  • 2 eggs
  • 75g olive oil
  • 150mL almond milk

  • Cream Filling
  • 200g plain coconut yoghurt
  • 2 tbsp cacao powder
  • 1 tbsp honey

  • 50g frozen cherries, defrosted
  • 50g dark chocolate buttons
  1. Preheat oven to 180°C. Grease and line brownie tray.
  2. Add almond meal, tapioca flour, coconut palm sugar, coconut flour, cacao powder and baking powder to bowl and mix until combined. Add eggs, olive oil and almond milk and mix to smooth batter. Pour mixture into brownie tray and bake for 20 mins.
  3. While cake is baking, prepare cream filling. Add coconut yoghurt, cacao powder and honey to bowl and mix until just combined. Don’t over-mix as it will go very stiff. Place in fridge until ready to assemble cakes.
  4. Allow chocolate cake to cool completely. Then cut cake into equal square pieces — the size is up to you. I’ve done smaller squares that allow 2 bites.
  5. Place half the squares on serving platter and top with 1 tsp cream mixture and a cherry. Then top with another square of cake. Top with another tsp cream mixture and another cherry. Press 3 dark chocolate buttons into cream of each cake. Serve dusted with cacao powder.
  6. These will keep in the fridge for 4 days — if they last that long!


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Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.