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Vegan Chocolate Mini Cakes with Coconut Milk Ganache

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  • 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