How to Bake Pocket-sized Desserts

Hello, today I'm going to show you how to make mini cakes. I'll show you how to make chocolate cakes that are gluten free and dairy free, and egg free (A nice bonus about the cakes being egg free is you can eat any extra batter :D). These small cakes are delicious and adorable!!

I hope you enjoy! Please vote and comment.

1. 1/4 cup gluten-free all-purpose flour (can be found at H-E-B or other grocery stores)
2. 1/8 teaspoon baking powder
3. 1/8 teaspoon xanthan gum (also found at H-E-B)
4. 1 teaspoon + 1/4 teaspoon unsweetened cocoa powder
5. 1 1/2 tablespoon granulated sugar
6. 3 3/4 tablespoon+1 teaspoon almond milk or substitute with a different dairy-free milk to make nut-free
7. 35 chocolate chips
8. 3 tealights

In a bowl add 1/4 cups flour, 1/8 tsp baking powder, 1/8 tsp xanthan gum, 1 tsp cocoa powder, and 1 3/4 tbsp granulated sugar. Wisk till combined.

Preheat your oven to 350F

Wisk 3 3/4 tablespoon almond milk into the dry ingredients.

Fold in 20 chocolate chips.

Remove the tea lights from there holder. Thoroughly wash with soap and water(no one wants wax in their cakes!!). Grease with dairy-free margarine.

When the oven has completely heated, take a small spoon and scoop cake batter till the pan is full. Bake for 11 minutes and 30 seconds.

Now that your that your cakes are done baking let them cool for about one minute. Then run a butter knife around the edges to unstick the cake from the pan edges. Flip upside down onto a plate and tap the bottom to remove the cake. Let cool completely.

To make the icing, add 15 chocolate chips, 1/4 tsp cocoa powder, and 1 tsp almond milk to a cup. Microwave for 30 seconds. After melting stir until well combined.

After stirring, drizzle on top of the cakes.

Now that you've finished your cakes can display them or just eat them!!

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