- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Submitted by Shoshana Bodenheim
This recipe is healthy but it can be made unhealthy by replacing the maple syrup for sugar. The ratio of replacement is a cup of sugar for 3/4 cup of maple syrup. You can also replace the topping for whip cream.
1/2 cup oil
2 eggs
1/2 teaspoon of vanilla
1/4 cup water
1/4 cup nondairy milk or orange juice
1 and 1/2 cups flour (can substitute for gluten free flour)
1 and 1/2 teaspoons of baking powder
1 tablespoon of maple syrup
1/2 tablespoon of cinnamon
1/2 tablespoon of water
1/4 teaspoon of cocoa powder
5 tablespoons of coconut milk
1/2 cup maple syrup
1/4 cup water
1 and 1/2 cup of coconut sugar or xylitol (can use 1 and 1/8 cup of maple syrup but use 1/8 cup of water with maple syrup instead)
3/4 teaspoon lemon juice
1/2 tablespoon of oil
3/8 teaspoon of vanilla extract
1 cup of coconut oil (softened) (it should be unprocessed and thick)
4 tablespoons of maple syrup
3 tablespoons of nondairy milk
Preheat oven to 350. Combine cake ingredients. Put batter in sprayed mini muffin tins. Combine ingredients for cinnamon glaze and use a silicone brush to brush the glaze lightly on the batter. Let bake till toothpick comes out clean (about 10 minutes).
Whisk cocoa and coconut milk in a bowl until smooth. Add maple syrup to the mixture above then set bowl aside.
Combine water, sugar and lemon juice in a medium sized pot over a medium flame. Stir constantly till combine, then wait until it boils. Brush the sides of the pot with a wet pastry brush to remove splatters. Cook without stirring till there are big bubbles, but swirl pot so the caramel doesn’t burn.
Add coconut, cocoa, and maple syrup mixture to the pot, and stir till it’s smooth. Simmer the caramel till it thickens. Then remove the pot from the heat.
Add oil and vanilla to the caramel that’s off the heat. Let the caramel cool a little then sit in the fridge till it thickens more, about a 1/2 hour. (You can skip putting the caramel in the fridge, but it’s best to.)
Whisk cocoa and coconut milk in a bowl until smooth. Add maple syrup to the mixture above then set bowl aside.
Combine water, sugar and lemon juice in a medium sized pot over a medium flame. Stir constantly till combine, then wait until it boils. Brush the sides of the pot with a wet pastry brush to remove splatters. Cook without stirring till there are big bubbles, but swirl pot so the caramel doesn’t burn.
Add coconut, cocoa, and maple syrup mixture to the pot, and stir till it’s smooth. Simmer the caramel till it thickens. Then remove the pot from the heat.
Add oil and vanilla to the caramel that’s off the heat. Let the caramel cool a little then sit in the fridge till it thickens more, about a 1/2 hour. (You can skip putting the caramel in the fridge, but it’s best to.)
Mix coconut oil and maple syrup. Then add 1 tablespoon of milk at a time till it’s a good, creamy consistency. This topping has a coconut flavor.
Scoop out the middle of the mini cakes (make sure not to cut all the way through the cake so there is some cake on the bottom). Fill a zip-lock with some caramel, cut a small hole in the corner and pipe out the caramel into the holes of the cakes. Then put the topping in a piping bag with a star tip and pipe the topping out on to the top of the mini cakes. And then enjoy!
How Would You
Rate this recipe?
Please log in to rate
Reviews