salted caramel chocolate mini cakes {with a hint of lemon}

Fun fact: cakes are good.

Funner fact: mini cakes are better.


So right now I’m in Cambridge Massechusets, er Massachusets, Masseschuootsets?  Oh my lord how do you spell this complicated state?? that stupid dotted red underline of failure won’t go away!!! 

*quick google search* 

So yeah, I’m in Cambridge, Massachusetts (I was close…ish) to visit my brother at his college for the weekend. The weather is stinking AMAZING, which has been a redemptive experience for me considering the fact that last time I came here my cheap Target boots in all their non-waterproof, incredibly-thin-synthetic-material glory got soaked through till I had no feeling in my feet, ankles, and all the way up to my calves as we trudged around in like four hundred inches of snow. 

Needless to say, my soul is healing from that scarring experience, and I’m praising the LORD for 65 degrees. OH. YES. 

Anyway, my weekend so far has been super great, and it involved (but was not limited to) watching my brother perform in an Indian dance (he doesn’t dance—he’s an economics major…it was hilarious and amazing), strolling downtown Cambridge, and popping in on some adorable bakeries. This one in particular, Tatte, was…legendary (follow them on their Insta @tattebakery for the most glorious assortment of aesthetically pleasing deliciousness). It's actually my dream to open a bakery like that. Just maybe a little less gluten and little more rice flour, pancakes, John Mayer tunes, and maybe puppies.

Speaking of amazing and wonderful rice-flour-y things!! Salted caramel chocolate mini cakes (with a heeeeint of lemon). YEEEEUS.

So these may look a lot like brownies, but I didn’t want to give them the official brownie title because (a) they’re kinda cakey-er than brownies and (b) mini cakes sound like a more fun than brownies amiright?

They are, quite honestly, not one of my quickest recipes to make. It’s kind of a three-part recipe: the cake base, the salted caramel glaze, and the lemon-y meringue fluffy amazingness to top it all off. Takes a little more patience than some of my snappy recipes. But if you’ve got a free Saturday afternoon, I’d highly suggest you forget the laundry, turn on you some Leon Bridges, invite over a friend, and bake up a 9x9 pan of this glorious goodness. It’s so very good for your soul. 


salted caramel chocolate mini cakes {with a hint of lemon}

Yield: about 9 mini cakes

Chocolate cakey base:

  • 4 eggs
  • 1/2 cup coconut oil (or browned butter, y'all!!!)
  • 1/2 cup maple syrup 
  • 1 tsp vanilla
  • 1 cup white rice flour
  • 1/2 cup tapioca starch
  • 1/4 tsp xanthan gum
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup almond milk


Beat eggs, melted coconut oil, and maple syrup until light and fluffy. Add in vanilla and mix. Combine the dry ingredients in a small bowl, and then alternate adding dry mixture and the almond milk, stirring in between each addition. Pour batter into 8x10 or 9x9 parchment-lined baking dish. Bake at 350 degrees for 23-25 minutes, until it springs back when lightly touched. 


Salted caramel filling/drizzle:

Adapted from Oh Lady Cakes

  • 1/2 cup almond milk
  • 1/2 cup maple syrup
  • 1/8 tsp cream of tartar
  • 1/4 tsp sea salt

In a medium-sized saucepan over medium heat, combine almond milk, maple syrup, and cream of tartar. Stir to combine and then allow to cook for 25 minutes without stirring. (If it’s not boiling after five minutes on the stove, increase heat a bit). After 25 minutes, the sauce should become thickened. Allow to cool for a few minutes, add the salt, and drizzle over the brownies!! 


Lemon frosting:

  • 2 egg whites
  • 1/3 cup honey or maple syrup
  • 1/4 tsp lemon juice
  • 1 tsp cream of tartar
  • 1 tsp lemon zest

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 actually cook the eggs during this step. Pour egg white mixture into the bowl of a stand mixer, add the lemon juice, cream of tartar, and lemon zest, and beat on high speed for 7 minutes, or until cooled. 

Pour frosting into a piping bag with a round tip (or gallon plastic bag--snip one corner off to frost). You’ll want to use the frosting immediately before it separates. Pipe a big blob on top of each mini cake (and garnish with a little extra lemon zest if ya wanna get fancy!!)


Keeping it simple, healthy, and delicious!

Ali <3