Raspberry, Cocoa, Ricotta Mini Cakes

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 (9-cm) mini cakes 1x


  • 11/4 cups all-purpose flour + 1/4 cup amaranth flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup canola oil
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup ricotta
  • 1/4 cup whipping cream (or milk)
  • 1 cup raspberries (fresh or frozen)


  1. Preheat oven to 350° F.
  2. In a medium bowl, combine the dry ingredients: flours, cocoa powder, baking powder and salt.
  3. In a large bowl, whisk egg and sugar until they’re mixed together. Add oil, ricotta and milk and give another whisk.
  4. Pour the mixed dry ingredients into the wet ingredients and whisk again lightly.
  5. Finally, add the fresh or frozen raspberries and using a spatula, mix it lightly.
  6. Pour the cake batter in 6 round mini cakes pan and bake for about 40 minutes or until a tooth pick inserted in the center comes out clean.
  7. Cool on a rack for a few minutes, then fip the mini cakes over, arrange on a plate and decorate, if desired, with whipping cream and raspberries on top.
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