No clue where the name “Blackbottoms” came from, but nothing compares to the deliciousness of this tasty, bite size cake/cheesecake combo. It is a family favorite at summertime parties, so when we found dairyfree mini-chocolate chips, there may have been some happy dancing in the grocery aisle!
We used to make this recipe with a box cake but decided to make it from scratch this time to add the extra health benefit of knowing exactly what’s in your food. Either version is easy, only takes a few minutes to prep and bake, and creates a delicious bite-size dessert sure to impress your guests.
- 3/4 cup canola oil
- 3 eggs
- 1 cup sugar
- 2 cups flour
- 3/4 cup 100% unsweetened cocoa (Ghirardelli)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon vanilla
- 1 cup dairyfree milk (we use coconut)
- Pinch of salt
- 1 egg
- 1/4 cup sugar
- 1 package cream cheese (dairyfree)
- 1 package mini chocolate chips
First let’s make the chocolate cake part. Combine sugar, flour, baking soda, baking powder and salt in mixing bowl.Add in cocoa powder
Mix on mediumAdd milkTo the mixer… Oops! Add eggs, one at a time,vanilla and oil to the mixture and continue to mix on medium.Put cake mixture in bowl and set aside to make cheesecake filling.
Stir mini chocolate chips in to cream cheese mixture.
Fill bottom of mini baking cup with cake mixture. If you use an 1/8 measuring cup it will be the perfect amount.
Spoon a dab of the cream cheese mixture on top.
Bake for 10-12 minutes at 350. The Chef returned for his taste testing duty…One bite was enough…Well we did it! Unhappy to report, we finally found a recipe that just doesn’t work dairyfree. Well at least with the ingredients we used. If you have a suggestion for a different dairyfree cream cheese (& soyfree) we’d love to hear from you.
If you don’t have an issue with dairy I suggest using regular cream cheese and enjoy one for us!
We hope you’re having a nice summer!