The mini cakes with coconut yogurt enriched with pieces of dark chocolate, are soft sweets to be enjoyed at breakfast and very easy to make.
A friend gave me some molds she was not using, I had them aside for a while waiting to make a panna cotta or a Bavarian because they are mostly suitable for this type of preparation. Instead I decided to make mini donut-shaped plumcakes. Besides looking pretty they are very good too, soft and tasty. All the ingredients in the same mixer and in a few steps the cakes are ready to be baked.
Many of my recipes include coconut and chocolate because I'm crazy about it and this one is no less, I love coconut flour because it is distinctly perceived on the bite. Instead of white sugar I used a fairly dark brown sugar that gave a slight hint of caramel making the flavour more particular.
Tips
Use the yogurt you prefer, the important thing is that it is at room temperature since using cold yogurt from the fridge will keep the cakes from rising well when baking.
Happy baking!
Recipe
Download the PDF
Preparation time 20 minutes
Baking time 30 minutes
Servings 6 mini cakes
Ingredients
2 eggs
150 gr of brown sugar
100 ml of seed oil
125 ml of coconut yogurt (room temperature)
150 gr of all purpose flour
60 gr of dark chocolate
1/2 bag of baking powder
100 gr of shredded coconut
Method
1. Coarsely chop the dark chocolate and set aside. With the help of a stand mixer, beat the eggs and then add the sugar to obtain a frothy mixture
2. With the stand mixer running at medium speed, add the yogurt, then the sifted flour and yeast and the seed oil. Lastly, add the shredded coconut and the chocolate, mixing everything together. Grease the molds and pour the mixture up to 3/4 of the capacity
3. Bake at 180° for about 30 minutes in a static oven, leave to cool
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