Mini Cloud Cakes

I was actually shocked at how amazing these tasted.  Gluten free breads and pastries are hit or miss (mostly misses) but the vanilla tasted exactly like angel food cake and the chocolate one was just as tasty.  The were light and fluffy.  Made with no refined sugar, these mini cakes are at least half the carbs and half the sugar of a slice of regular cake.   

mini cloud cakes.jpg
 

Yeilds 4 Mini cakes

For the cakes, use the Basic Cloud recipe here, and instead of making 6 medium sized pieces, make 16 miniature pieces. 

For the icing (my friend Mary's recipe)

Ingredients:

  • 640 ml coconut milk (4 Thai Kitchen 160 ml cans, having rested in the fridge for 24 hours)
  • 1/4 cup maple syrup
  • 1-2 tbsp of cocoa powder (Use one, then taste it and add another if you like it tasting more chocolatey) 
  • Fruit for garnishes

Instructions: 

  1. Open the cans of coconut milk and pour off the coconut water from the top (Mary's tip - keep the coconut water in the fridge for a smoothie).
  2. Add the solid portion and maple syrup to a mixer with a whisk attachment or use a hand mixer to blend until it's light and smooth. 
  3. If you want to make 2 maple vanilla and 2 chocolate cakes, then separate half of the mixture into a separate bowl and add the cocoa powder.  
  4. Once the mini cloud cakes have cooled, ice the top of one and set it on a plate.  Ice a second piece and lay it on top, continue until you've made 4 layers.  You can leave the sides bare, or ice around the cake.  
  5. Add fruit to garnish and enjoy!!

Nutritional Information: per 4 piece cake

Calories - 240, Carbs - 19 g, Fat - 17 g, Protein - 6 g, Sugar - 15 g