I’ve been extra enthusiastic about chocolate desserts lately, and that enthusiasm led me to make these delicate little cakelets. They turned out creamy, light and almost fluffy, sweet and elegant—tiny raw white chocolate cakes that are a joy to serve.
These cakelets are especially pretty when made in small silicone bundt molds. If you prefer not to buy another specialty pan, you can use silicone muffin liners or press the mixture into a 6″ springform pan with a thin crust. Mini bundts simply have an irresistible charm and make a lovely dessert to share.
When using mini bundt molds, a couple of practical tips: do not overfill the cavities, and unmold the cakes while they are fully frozen. These steps help the cakes release cleanly from the molds so they keep their pretty shape.
Color is one of the things I love about this recipe. I used a raw blueberry powder to add subtle lavender-gray layers. The powder is used sparingly, and because cacao butter has a strong flavor, the blueberry is mainly for color rather than taste. The result is a beautiful muted palette that looks so elegant on the plate.
These cakelets are especially nice served with fresh blueberries, which complement the creamy white chocolate base. You can simply fill the center with a few berries just before serving to add freshness and contrast.
Lavender pairs beautifully with chocolate and blueberries. I kept the lavender subtle because one guest dislikes it, but I recommend starting with 1/4 to 1/2 teaspoon of dried edible lavender and adjusting to taste if you enjoy that floral note—the combination is lovely when balanced gently.
These cakelets are versatile: they’re gluten-free, paleo-friendly, refined sugar-free, coconut-free, and can be kept raw if you use raw-friendly ingredients. They make a refined dessert for special occasions or an elegant everyday treat.
White Chocolate Cream Cakes
These vegan white chocolate cakes are creamy, light and sweet, and make for a beautiful dessert. They work wonderfully accented with lavender and served with fresh blueberries. The recipe is gluten-free, paleo, refined sugar-free, coconut-free, and can be made raw-friendly.
- Author: Audrey @ Unconventional Baker
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 6 servings
- Category: Cake
- Method: No Bake
- Cuisine: Dessert
Ingredients
White Layer:
- 1 ¼ cup raw cashews, pre-soaked and strained*
- 7 ½ tbsp almond milk (unsweetened vanilla suggested)
- 6 tbsp maple syrup**
- 5 tbsp melted cacao butter (liquid but not hot)***
- ½ tsp salt
- ¼ tsp raw ground vanilla bean**** (or substitute as noted)
- Optional: ¼–½ tsp edible dried lavender (or more to taste)
Light Gray Layer:
- 1 ¼ tsp blueberry powder
Darker Gray Layer:
- 2 ½ tsp blueberry powder
Instructions
1. Bring all ingredients to room temperature. Blend all white layer ingredients in a powerful blender until completely smooth. Place a silicone mini bundt pan (or silicone muffin liners) on a metal tray. Divide one third of the white mixture among the 6 cavities—pipe or spoon it in. Tap the tray on the counter to level the mixture and release air bubbles. Freeze the tray and pan together for 15–20 minutes to set.
2. Add the blueberry powder for the light gray layer to the remaining white mixture and blend until combined. Spoon or pipe half of this mixture over the chilled white layer. Tap the tray again to flatten and remove air bubbles. Freeze for another 15 minutes to set.
3. Add more blueberry powder to the remaining mixture for the darker gray layer and blend. Spoon or pipe this final layer over the light gray layer, tap to level, and return to the freezer for 5–6 hours or overnight until fully set.
4. Once fully frozen, unmold the cakes. If using a mini bundt pan, unmold immediately after removing from the freezer so the cakes keep their shape. Place them on parchment on a chilled tray. Serve with fresh blueberries or keep frozen until ready to serve. Treat the dessert like ice cream—store it frozen.
Notes
*To pre-soak cashews: cover cashews with water and soak for 4 hours or overnight in the fridge, then drain. For a quick soak, cover with boiling water and soak 15 minutes, then drain. Soaking rehydrates the nuts and yields a smoother, cheesecake-like texture when blended.
**For a strictly raw version, use a raw liquid sweetener (for example raw agave) instead of maple syrup.
***If you need guidance on melting cacao butter gently, take care to keep it liquid but not hot so it blends smoothly with the other ingredients.
****If raw ground vanilla is unavailable, use half a freshly scraped vanilla bean or 1 teaspoon pure vanilla extract as an alternative.
Storage: keep these cakes frozen until serving. Leftovers should be stored frozen as well.