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Special Equipment Needed

To make these mini cakes, I used this cakelet pan by Nordic Ware. I purchased only one and baked my cakes in several batches.

You’ll need a serrated knife to slice the cakes.

You can use a piping bag or just a plastic bag with the corner snipped off to fill the cakes.

How to Make Mini Autumn Cakes With Vanilla Filling

My mini cakes are gluten, dairy, and egg free – an adaptation of this recipe. However, you can certainly use regular flour if you desire. I do recommend sticking with the coconut milk, though, as it adds a nice flavor!

Ingredients

For the Cakes:
3 cups all purpose flour OR Measure-for-Measure Gluten Free Flour Blend (with xanthan gum) – I prefer King Arthur brand.
1 3/4 cups granulated sugar
6 Tablespoons unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups full fat unsweetened coconut milk
1/2 cup water
1/2 cup coconut oil, melted
2 Tablespoons apple cider vinegar
1 teaspoon pure vanilla extract

For the Filling:
1/2 cup palm oil shortening (I use this organic, certified sustainable brand)
3 cups powdered sugar
2.5 – 3 teaspoons vanilla extract (to taste)
1/3 – 1/2 cup full fat unsweetened canned coconut milk

Directions

Preheat oven to 350F. Spray cakelet pan with cooking spray (I use coconut oil spray).

In a large bowl, whisk together the dry ingredients (flour, sugar, cocoa powder, baking soda, salt). Add in the wet ingredients (coconut milk, water, oil, vinegar, and vanilla) and stir well until fully combined.

Place batter in cakelet pan, filling each compartment about 3/4 of the way full (don’t overfill!). Bake until firm, about 12-13 minutes (start monitoring for doneness around 10 minutes). Remove cakes from pan by inverting onto a wire cooling rack. Let cool completely before filling.

Repeat in batches as needed, bearing in mind that a hot pan will reduce baking time for subsequent batches.

To make the icing, beat the palm oil shortening in a bowl with an electric mixer until fluffy. Beat in the powdered sugar and vanilla until just combined. Slowly beat in the coconut milk until frosting reaches the desired consistency. For these mini cakes I recommend a thicker, sturdier icing so go easy on the coconut milk.

Once the cakes have cooled completely, carefully slice each one in half width-wise using a serrated knife, pipe a blob (very official term) of frosting onto the bottom half and stick the top half back on top. Enjoy!

Storing the cakes

These can be refrigerated if the frosting starts to become runny, but are best served at room temperature. To store, place them in an airtight container and store at room temperature for several days. I’ve never tried freezing these, but I would think they would freeze okay.

NOTE: If you stack these one on top of another, the cake will stick to itself potentially ruining the design. So if you’re worried about presentation, place a sheet of waxed paper between each layer! Ask me how I found this out…*sigh*

I hope you enjoy these mini Autumn cakes as much as we have! I actually made them for my daughter’s first birthday party last weekend and have enjoyed a few leftover with a cup of coffee. The kids finished them off, though, so they must have liked them!

Blessings,
Melissa

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