Short Description
These Vegan Chocolate Mini Cakes are rich, moist, and topped with a luscious coconut milk ganache. Made without dairy or eggs, these bite-sized treats are perfect for any occasion and packed with deep chocolate flavor.
Why You’ll Love This Recipe
- 100% vegan and dairy-free
- Deep, rich chocolate flavor
- Moist and tender texture
- Simple ingredients, easy to make
- Perfect for parties, celebrations, or a sweet treat
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Mini Cakes:
- All-purpose flour
- Granulated sugar or coconut sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsweetened almond milk (or any plant-based milk)
- Coconut oil, melted
- Apple cider vinegar
- Vanilla extract
- Hot water or brewed coffee (for enhanced chocolate flavor)
For the Coconut Milk Ganache:
- Full-fat coconut milk
- Dairy-free dark chocolate, chopped
- Maple syrup (optional, for added sweetness)
For Decoration:
- Shredded coconut
- Fresh berries
- Cacao nibs
Directions
- Preheat oven to 350°F (175°C) and grease a mini cake or muffin pan.
- Mix dry ingredients: In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, mix almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
- Make the batter: Gradually mix wet ingredients into dry ingredients, stirring until just combined. Add hot water or coffee and mix until smooth.
- Fill the molds: Spoon the batter into the prepared mini cake pan, filling each cavity about ¾ full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let them sit in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Make the ganache: Heat coconut milk in a saucepan until just simmering. Pour over chopped chocolate and let sit for a minute, then stir until smooth. Add maple syrup if desired.
- Glaze the cakes: Drizzle or dip each cooled mini cake in the ganache.
- Decorate: Sprinkle with shredded coconut, fresh berries, or cacao nibs.
- Serve and enjoy!
Servings and Timing
- Servings: 12 mini cakes
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 35 minutes
Variations
- Nutty Addition: Add chopped walnuts or almonds to the batter.
- Spiced Flavor: Add a pinch of cinnamon or chili powder for warmth.
- Gluten-Free Option: Use a gluten-free flour blend.
- Extra Fudgy: Increase the chocolate content by adding dairy-free chocolate chips.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Freeze unglazed cakes for up to 2 months; thaw and glaze before serving.
- Reheating: Enjoy at room temperature or warm slightly in the microwave.
FAQs
Can I make these mini cakes ahead of time?
Yes, they can be made a day in advance and stored in an airtight container.
Can I use a different plant-based milk?
Yes, soy, oat, or coconut milk all work well.
How do I prevent the cakes from sticking to the pan?
Grease the pan well with coconut oil or use silicone molds.
Can I use maple syrup instead of sugar?
Yes, but reduce the amount of liquid in the recipe slightly.
How do I make the ganache thicker?
Use less coconut milk or let it cool longer before applying.
Can I add fruit puree to the batter?
Yes! Mashed bananas or applesauce add moisture and natural sweetness.
What’s the best way to get a deep chocolate flavor?
Use high-quality cocoa powder and brewed coffee instead of water.
Can I make these in a full-sized cake pan?
Yes, adjust the baking time to 25-30 minutes for a larger cake.
Can I skip the ganache?
Yes! A dusting of powdered sugar or melted nut butter is a great alternative.
Can I make these oil-free?
Yes, replace coconut oil with applesauce for an oil-free version.
Conclusion
These Vegan Chocolate Mini Cakes with Coconut Milk Ganache are a delicious and indulgent treat for any occasion. Moist, rich, and topped with a silky ganache, they are the perfect bite-sized dessert for chocolate lovers!
PrintVegan Chocolate Mini Cakes with Coconut Milk Ganache
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 mini cakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Chocolate Mini Cakes are ultra-moist, rich, and packed with deep chocolate flavor. They’re topped with a luscious coconut milk ganache, making them a perfect dairy-free and egg-free dessert for special occasions or indulgent treats.
Ingredients
Ingredients
For the Mini Cakes:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (40g) unsweetened cocoa powder
- 3/4 cup (150g) granulated sugar or coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (180ml) unsweetened almond milk (or coconut milk)
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1/3 cup (80ml) melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) brewed coffee (or hot water for a milder flavor)
For the Coconut Milk Ganache:
- 3/4 cup (180ml) full-fat coconut milk (from a can)
- 6 oz (170g) dairy-free dark chocolate, chopped
- 1 tablespoon maple syrup (optional, for sweetness)
- 1/2 teaspoon vanilla extract
For Garnish (Optional):
- Shredded coconut
- Fresh berries (raspberries, strawberries)
- Chopped nuts
Instructions
Make the Mini Cakes:
- Preheat oven to 350°F (175°C). Grease or line a 12-cup mini muffin pan or mini cake molds.
- In a small bowl, mix almond milk and apple cider vinegar. Let sit for 5 minutes (this acts as vegan buttermilk).
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add vegan buttermilk, oil, vanilla extract, and coffee to the dry ingredients. Stir until smooth.
- Spoon batter into the mini cake molds, filling each about ¾ full.
- Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Coconut Milk Ganache:
- In a saucepan, heat coconut milk over medium heat until it just begins to simmer. Do not boil.
- Remove from heat and pour over the chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir until smooth.
- Stir in maple syrup (if using) and vanilla extract. Let cool slightly until it thickens.
Assemble the Mini Cakes:
- Dip the tops of each mini cake into the coconut ganache or drizzle it over.
- Garnish with shredded coconut, fresh berries, or chopped nuts if desired.
- Let set for 10 minutes before serving.
Notes
- Store cakes in an airtight container at room temperature for 1 day or refrigerate for up to 5 days.
- The coconut ganache will firm up when chilled—warm slightly before serving for a soft, melty texture.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Coffee enhances the chocolate flavor but can be replaced with hot water if preferred.
Nutrition
- Serving Size: –
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
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