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Natascha Elisa

Natascha Elisa

Lifestyle blogger
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Mini Chocolate Cakes Recipe

be. Eat Clean Recipe Book — Posted 06/01/15

Naturally sweet and full of the creamy flavours of vanilla, coconut and almond, these little cakes are the perfect chocolatey treat.


¾ cup of brown rice flour

½ rice flour

¼ cup cocoa powder

½ tsp baking powder

½ cup desiccated coconut

6 tsp raw brown sugar 

pinch of sea salt 

½ cup almond milk

5 tsp agave (or honey)

3 tsp olive oil


½ cup coconut butter

2 cups powdered sugar

1 tablespoon vanilla extract

2 tablespoons almond milk

1/3 cup cocoa powder (or more)

2 rows of dark chocolate preferably around 85% cocoa

a dash of salt


1. Set oven to 160 °C.

2. Mix the dry cake ingredients in one bowl, and the wet ingredients in another bowl, then whisk them all together to form the base.  

3. Take tablespoon of mixture and form little round discs. Lay them on non-stick paper and put in the oven for 10-15 minuets or until cooked.

4. Remove from oven and put on a cooling rack. Mix together the ingredients for the frosting (it’s important not to add the frosting while the cake are still warm, as they will melt everywhere and cause a mess!)

5. When the cakes are cool, cover each with a generous amount of frosting, using a butter knife. Top with coconut and fresh berries. 

See more recipes from the be. Eat Clean Recipe Book or visit Natascha's blog,

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