These Petit Fours just topped the list of my favorite paleo treats EVER! As I bite into these layered little cakes I am flooded with memories of holidays gone by, back when I was just a youngster and my Grandma would send us a fancy foil box full of Petit Fours each Christmas! My sister and I would devour them while watching holiday movies. And at that time I was convinced these little cake filled candies would be so hard to make, as I imagined them being baked in super thin layers, which are then stacked upon each other with berry and cream filings. Well, in all honesty, these cakes are really easy to make! As rather than bake four super thin fragile cakes, you just bake one cake, chill it, then carefully slice it. Easy, peasy.
Then simply dip them in your favorite icing and top with berries and edible flowers. And to keep it super easy, I just used store bought no sugar added (fruit juice sweetened) jellies to fill them. And in these mini cakes, a little jelly goes a long way. The flavors I used were ones that were already open in our fridge, which included wild huckleberry, apricot and raspberry.
The secret ingredient in these moist a decadent tea cakes is the light texture found in Tropical Traditions Coconut Flour. With the perfect mixture of pastured organic eggs, coconut oil, and a little honey, these cakes are honestly better than the sugar laden grain base “real thing”, I promise.
Tropical Traditions Organic Coconut Flour contest winner was randomly selected and announced below.
And the best part about these mini layered coconut cakes!??
These cakes are #nutfree #glutenfree #dairyfree #refinedsugarfree #paleo #soyfree #cornfree #grainfree #scdlegal #delicious
And you know what else I love about these mini cakes!? You can easily be super satisfied with a few bites of a small cake candy, without having to indulge in a huge ol’ slice of cake. Consider these part of the #CakeDiet plan. ♥
Cake base recipe inspired by Elana’s Pantry vanilla cupcake recipe.
Paleo Petit Fours
Petit Four Cake Base:
- 1/2 cup coconut flour
- 6 pastured eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 cup honey
- 1/2 cup coconut oil, melted
Baking the Cake:
- Preheat oven to 350*F (bake 25 to 30 minutes)
- Whisk eggs in a large bowl.
- Add in vanilla, sea salt, baking soda, and honey, into egg mixture, and mix well.
- Stir in coconut flour, then lastly stir in melted coconut oil (try to gently melt the coconut oil so it’s not too hot). Stir well!
- Line a 8″x 8″ square baking dish with parchment paper
- Pour in batter and bake for 25 to 30 minutes, keep an eye on it while baking, test with a toothpick at 25 minutes, and bake until a tester toothpick comes out clean.
Part 2, Creating the Layered Cakes:
- Let cool for 30 minutes, then pop the cake into the freezer.
- Leave cake in the freezer for 1 to 3 hours, until firm, then pop cake out of pan.
- There are several ways you can cut a cake. I decided to cut the square cake into 1 inch strips. Then I cut those strips into squares. Then I laid each square on its side and cut 3 slices in it, creating 4 layers of cake.
- I took a little teaspoon of pure jelly (no sugar added) and spread it on the 3 layers of each cake, then topped it with the fourth. I then put the mini 4 layers cakes on a pan lined with parchment paper, and put them back into the freezer to firm up while I prepare the icing.
- Note: you can also choose to cut the square cake into 4 squares, and carefully slice each square into 4 layers, ice the 4 cakes, then later cute them into even smaller petit sized cakes. It’s up to you. I liked the way I did it, and found it to be really easy.
- Put mini cakes back into the freezer, to chill them up for an hour, so that they will be easy to coat with icing.
Icing The Cakes:
My go to Raw Chocolate Icing works amazing well on these cakes! I highly recommend using this recipe for the chocolate icing. As for the vanilla icing, that is still a work in progress, and was quite messier, but I posted the method I used just in case you want to try both (but seriously, just use the chocolate one!)
- 1/3 cup coconut oil, gently melted
- 1/3 cup raw cacao powder (or cocoa powder)
- 1 Tablespoon maple syrup
- Gently melt the coconut oil in a small sauce pan. Remove from heat, and stir in the cacao powder and maple syrup. Gently roll each mini layered coconut cake in the chocolate then set on baking sheet protected with a layer of parchment paper.
- Repeat for each mini cake. Top with berries, chopped nuts, freeze dried berry powder, and set back into the freezer for 20 minutes to firm up.
- Serve chilled topped with edible flowers.
- These cakes need to be store chilled in the fridge, or kept in the freezer to be enjoyed later.
This is still a work in progress. I took 1/2 cup thick coconut cream, from the top of a chilled can of coconut milk. I then used an electric hand mixer to beat in 2 Tablespoons of honey and 1/2 cup of melted coconut oil (that was melted at a very low temp). I then iced some of the mini layered cakes in this coconut icing. I found the chocolate icing to be much forgiving and easier to use. But the coconut icing was pretty delicious too.
Contest is Over. Thank you all so much for sharing your favorites cake flavors below! I can’t wait to make many of the into paleo cakes and petit fours! The winner of the 2.2 pound bag of organic Tropical Traditions Coconut Flour is Courtney Fisk!
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. Virgin Coconut Oil: America’s First Traditional Handcrafted Virgin Coconut Oil
Tropical Traditions: The Best Place to get Virgin Coconut Oil.
Tropical Traditions Home Page: http://www.tropicaltraditions.com
Virgin Coconut Oil page: http://www.tropicaltraditions.com/virgin_coconut_oil.htm
“If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.”
Contest is open to residents of the United States and Canada.
Note for Canadian entries: Tropical Traditions is not responsible for customs or duties that Canada may charge for your prize.
Winner was announced below on July 14th, 2014.
Recipe featured on Gluten Free Wednesdays and Naturally Sweet Tuesdays