Anniversary cake for two - chocolate and ginger

It's our wedding anniversary today so I made a cake for two (it could even be for one, but not today!). Seventeen wonderful years together.

It's only 2 inches diameter by 2 inches high.  A perfect little celebratory cake.



So often one of the issues with eating desserts is that they feed a few and then you still have left overs.  Thus you don't just eat dessert one night as a treat, but you keep eating it to finish it off.  I'm quite taken with the idea of creating desserts for 1 or 2 people so you eat it in one sitting, for an occasion, and then that's your treat done.  Making desserts without eggs means its much easier to make smaller versions as you don't have to try to halve eggs etc.

This cake is chocolate and ginger.  I was inspired by the small cake idea from this German Chocolate Cake for One.   I used Katie's recipe, using a gluten free flour blend, coconut palm sugar instead of sugar and ginger extract instead of vanilla extract.  I baked it in the microwave but I think next time I'll use the oven. I'm not a keen microwave user.  I made a different icing/frosting using coconut cream and walnut butter.


The whole cake is gluten free, dairy free and refined sugar free. The sweetener I used throughout was coconut palm sugar, including grinding up the sugar to make a powdered version for the frosting.

It's yummy and cute!  And the icing/frosting is something I will definitely be using frequently.  It's delicious and thick and creamy and fluffy and just wonderful.  I'll be trying some different flavorings in it too - thinking it would go well in my cream puffs.....  I'll definitely be using it in my "food as medicine" classes next week.  It lasts a while in the fridge too and doesn't deflate.  A great dairy free whipped topping.

So this cake is for you, hubby dear. Happy anniversary xxxxxx.  Nearly as cute as you :-D
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