Mini vanilla cakes with chocolate-mascarpone cheese

4 servings
15 min
10 min
Very Easy


Number of serving: 4
3/4 cup - whole wheat flour

2 1/2 tablespoons - sunflower oil

1/3 cup - dark muscovado sugar (or any other sugar)

1/4 teaspoon- bicarbonate of soda

1/4 teaspoon- baking powder

3 tablespoons - low fat yogurt

1/3 cup - water at room temperature

a pinch of salt

1/2 - vanilla bean, split and seeds scraped


  • Preheat the oven to 180 degree C and grease 3 ramekins. In a bowl, mix together the sunflower oil, sugar, yogurt,vanilla seeds and water.
  • Mix together the flour, bicarbonate of soda, baking powder and salt in an another bowl.
  • Add the liquid mixture to the flour mixture and mix lightly with a spatula. Do not overmix.
  • Spoon the mixture into the greased ramekins, filling three quarters.
  • Place the ramekins in the center of the preheated oven and bake until a skewer inserted into the center of the cake comes out clean.
  • Transfer the cakes to a wire rack to cool completely.
  • Carefully cut the cakes horizontally through the middle and roughly spread the chocolate-mascarpone icing in between and on the top.
  • Serve immediately.


Mini Vanilla Cakes with Chocolate-Mascarpone Cheese, photo 1Mini Vanilla Cakes with Chocolate-Mascarpone Cheese, photo 2Mini Vanilla Cakes with Chocolate-Mascarpone Cheese, photo 3

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