Miniature Chocolate Hazelnut Cakes Recipe

Name: Miniature Chocolate Hazelnut Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup brown rice flour; 1/2 cup hazelnut flour; 1/2 cup unsweetened cocoa powder; 1/2 cup packed dark brown sugar; 1 1/2 teaspoons baking soda; 3/4 teaspoon sea salt; 1/2 cup canola or extra virgin olive oil; 1/2 cup maple syrup; 1 teaspoon vanilla extract; 1 cup water; 5 1/2 ounces dark chocolate (70% cacao), chopped; 1 cup coconut oil; 1 teaspoon vanilla extract; 1/4 teaspoon sea salt; 1/4 teaspoon ground cinnamon

Servings: persons

3/4 cup brown rice flour
1/2 cup hazelnut flour
1/2 cup unsweetened cocoa powder
1/2 cup packed dark brown sugar
1 1/2 teaspoons baking soda
3/4 teaspoon sea salt
1/2 cup canola or extra virgin olive oil
1/2 cup maple syrup
1 teaspoon vanilla extract
1 cup water
5 1/2 ounces dark chocolate (70% cacao), chopped
1 cup coconut oil
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon

1
To make the cakes, first preheat the oven to 350 degrees F.
2
In a large bowl, combine the brown rice and hazelnut flours, cocoa powder, brown sugar, baking soda, and salt.
3
In a separate bowl, combine the oil, maple syrup, vanilla, and water.
4
Whisk the wet ingredients into the dry ingredients.
5
Pour into 12 paper-lined 2 3/4-inch cupcake tins or 6 ungreased 5-inch rame-king.
6
For cupcakes, bake for 30 minutes.
7
For larger cakes, bake for 45 minutes, or until the cake bounces back after gently pressing a finger into the top.
8
Let cool while you make the frosting.
9
To make the frosting, in a double boiler or using a metal bowl placed on top of a pot of simmering water, melt the chocolate.
10
When the chocolate is completely melted, transfer it to the bowl of a stand mixer fitted with the paddle attachment.
11
Add the coconut oil, vanilla, salt, and cinnamon, and beat on medium speed to combine.
12
Place the mixing bowl in the refrigerator for 30 minutes to chill the frosting.
13
When cool, scrape down the sides of the bowl and beat again on high speed until light and fluffy, 2 to 3 minutes.
14
Frost cooled cakes and devour!

1346

kcal

Calories

104

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup brown rice flour, 1/2 cup hazelnut flour, 1/2 cup unsweetened cocoa powder, 1/2 cup packed dark brown sugar, and more.

Yes, Miniature Chocolate Hazelnut Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Miniature Chocolate Hazelnut Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions