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:
- 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