These mini chocolate-frosted funfetti cakes are the perfect little treat for two. They just so happen to be gluten free and are a perfect sweet for coming Valentine’s Day festivities.
Interestingly enough, if there’s one thing I feel like I’ve really had success with in the world of gluten-free baked goods, it’s cake. Of the handful I’ve made, every one of them has hit the nail ON THE HEAD (especially this one). This cake is no exception; it’s a from-scratch funfetti cake (not the most common thing, even in the world of non-gluten-free foods), and it’s just the perfect balance of dense and moist. Plus it’s in mini form and it’s got ALL THE SPRINKLES ? can’t not be cute.
As for the frosting – you know me and my chocolate obsession, which is why I went the non-traditional route here with chocolate. It starts out as a cream cheese buttercream – because I love how cream cheese takes away from the overwhelming sugary-sweetness of frosting – but with some cocoa powder and almond extract in the mix for a little chocolate-cake-batter kinda flavor. Personally I think the vanilla-chocolate combo is a classic anyway when it comes to cakes, and there’s just something about the combination with those rainbow sprinkles that makes me nostalgic.
As to my choice of decoration with this one, I’m really not sure what I was doing here, but I think it kinda works? Regardless, it’s cake and it tastes good, so if you don’t like the way it looks after you frost it, just cut into it and eat it. Problem solved.
Click here for the frosting recipe.Print
Alexandra is a self-taught baker and food photographer who shares her creations on her personal blog, Confessions of a Bright-Eyed Baker. She's passionate about food and aims to inspire more people to bake from scratch and get comfortable in the kitchen.