You’re probably wondering what a cakelet is supposed to be. According to the Oxford Dictionary of Made Up Things on The Internet, a cakelet is a tiny cake. Basically I was trying to make chocolate chip cookies, and they turned out cake-ish rather than cookie-ish, but still delicious. (I later found out this was because I didn’t use enough oil in the dough.) So I decided to share the recipe but re-name it. And then I found out that cakelets are an actual thing! Who would have thought?
I think these would be a really cool alternative to cupcakes at a cocktail party. I can’t be the only one who hates trying to eat cupcakes in public while trying not to get the buttercream frosting (which is always too much!) all over my face. Too awkward.
What you will need
+ 2 cups wholewheat flour
+ 1 cup dairy free chocolate chips
+ 3/4 cup unrefined brown sugar
+ 3/4 cup plant milk (I used organic soy)
+ 1 teaspoon baking powder
+ 1 teaspoon baking soda
+ 1/2 teaspoon salt
+ 1/2 cup olive oil
+ 1/4 teaspoon pure vanilla extract
How to make it
*makes about 25 cakelets
Step 1: In a bowl, thoroughly combine all dry ingredients except sugar with a whisk or fork.
Step 2: In another bowl, whisk all wet ingredients plus sugar together until sugar is dissolved.
Step 3: Pour wet ingredients into dry and stir well to combine, but do not overmix.
Step 4: Cover bowl with plastic wrap and leave in the fridge overnight. This step is essential for the flavours to develop fully, so don’t skip it!
Step 5: Preheat the oven to 180 degrees Celsius. Form the dough into balls, using a small icecream scoop or tablespoon to ‘cut’ the dough. Arrange the balls on a baking tray lined with baking paper with at least a 2cm gap between them, as they will spread while baking. Bake for about 15 minutes at 180 degrees, or until the cakelets are firm to the touch.