Chocolate chip cakelets

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.

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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.

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Grinding up a fresh batch of whole wheat flour… I’m really going to miss being able to get wheat berries in SA!

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Don’t use a black baking tray if possible; it absorbs too much heat so the bottoms of the cakelets could get burnt. If you don’t have a shiny tray, you can cover yours with aluminium foil before lining with baking paper like I did with mine.

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Slight crunch on the bottom, lovely soft cakeyness on the top.
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2 thoughts on “Chocolate chip cakelets

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