Vegan Chocolate Mini Cakes with Coconut Milk Ganache

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
Vegan Chocolate Mini Cakes with Coconut Milk Ganache 10 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.

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

  1. Preheat oven to 350°F (175°C) and grease a mini cake or muffin pan.
  2. Mix dry ingredients: In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. Combine wet ingredients: In another bowl, mix almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
  4. Make the batter: Gradually mix wet ingredients into dry ingredients, stirring until just combined. Add hot water or coffee and mix until smooth.
  5. Fill the molds: Spoon the batter into the prepared mini cake pan, filling each cavity about ¾ full.
  6. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the cakes: Let them sit in the pan for a few minutes, then transfer to a wire rack to cool completely.
  8. 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.
  9. Glaze the cakes: Drizzle or dip each cooled mini cake in the ganache.
  10. Decorate: Sprinkle with shredded coconut, fresh berries, or cacao nibs.
  11. 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.
Vegan Chocolate Mini Cakes with Coconut Milk Ganache
Vegan Chocolate Mini Cakes with Coconut Milk Ganache 11 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.

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Chocolate Mini Cakes with Coconut Milk Ganache

Vegan Chocolate Mini Cakes with Coconut Milk Ganache

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria B. Evans
  • 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

Units Scale

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:

  1. Preheat oven to 350°F (175°C). Grease or line a 12-cup mini muffin pan or mini cake molds.
  2. In a small bowl, mix almond milk and apple cider vinegar. Let sit for 5 minutes (this acts as vegan buttermilk).
  3. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  4. Add vegan buttermilk, oil, vanilla extract, and coffee to the dry ingredients. Stir until smooth.
  5. Spoon batter into the mini cake molds, filling each about ¾ full.
  6. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
  7. Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Coconut Milk Ganache:

  1. In a saucepan, heat coconut milk over medium heat until it just begins to simmer. Do not boil.
  2. Remove from heat and pour over the chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir until smooth.
  3. Stir in maple syrup (if using) and vanilla extract. Let cool slightly until it thickens.

Assemble the Mini Cakes:

  1. Dip the tops of each mini cake into the coconut ganache or drizzle it over.
  2. Garnish with shredded coconut, fresh berries, or chopped nuts if desired.
  3. 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

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *