This. This here is a fun recipe. Because LAVENDER! I know, I already talked about my lavender problem/obsession/not problem in my triple berry lavender coffee frappuccino post. But it’s so yum, you guys!!!!!
Okay, so this recipe may not be quiiiiite as simple as many of my recipes, but you’ve got this. I mean, considering the fact that these cakes will look pretty impressive, it’s worth the slightly extra effort. You just mix up your cake ingredients and bake up the cakes in a muffin pan. Then you simmer your blackberry-lavender compote and spread it atop each (upside-down!) cake. Then heat and whip up your frosting and frosty-frost each cake!
These cakes are not only sugar free and dairy free, they’re grain free!! And all the paleo people rejoice! Definitely a healthy choice that is low in sweetener and high in deliciousness.
While blackberry and lavender were just made for one another, the chocolate just takes the flavors to a whole new level. Prepare to be surprised and delighted by this interesting combo!
Blackberry Lavender Mini Chocolate Cakes
Yield: 10 mini cakes
- 1 cup almond meal
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3 eggs
- 1 T vanilla extract
- 1/4 cup butter or coconut oil
- 4 oz unsweetened baking chocolate
Blackberry Lavender Compote:
- 1 1/4 cup fresh blackberries, separated
- 1/4 cup maple syrup
- 1 T dried lavender flowers, plus more for garnish
- 2 egg whites
- 1/2 cup honey
- 1/4 tsp lemon juice
Preheat oven to 350 degrees.
In a medium-sized mixing bowl, mix almond meal, coconut sugar, baking powder, and salt. Add in the eggs and vanilla extract. In a double-boiler or in a microwave, melt coconut oil and baking chocolate, and stir until smooth. Add melted chocolate mixture to the batter and mix until fully incorporated.
Lightly grease ten medium-sized muffin moulds and equally distribute batter between all the cups. Bake at 350 for 12 minutes.
When they’re done, turn out the cakes onto a cooling rack. Leave them upside-down and let cool completely before making the frosting.
To make the blackberry lavender compote, place 3/4 cup fresh blackberries, 1/4 cup maple syrup, and dried lavender flowers in a small saucepan. Bring to boil and then allow to simmer for 5-7 minutes. Let it cool almost completely. Before making the frosting, go ahead and drop a spoonful of blackberry compote onto each cooled chocolate cake.
To make the frosting, in the bowl of a double boiler, whisk egg whites and maple syrup. Bring water to simmer slowly while whisking egg whites constantly. Slowly warm for about 5 minutes. Be careful not to cook the eggs during this step. Pour egg white mixture into the bowl of a stand mixer, add the lemon juice, and beat on high speed for 7 minutes, or until cooled. You’ll want to use the frosting immediately before it separates.
Pour frosting into a piping bag with a round tip (or gallon plastic bag--snip one corner off to frost). Generously frost each cake and then top with another spoonful of blackberry compote and a sprinkle of dried lavender flowers.