Mini Vegan Chocolate Cake Recipe
User Reviews
5.0
6 reviews
Excellent
Mini Vegan Chocolate Cake Recipe
Report
This 4-inch Mini Vegan Chocolate Cake layered with a simple dairy-free ganache is an easy and indulgent dessert made from scratch. It's cute, pretty and perfect for two people.
Share:
Ingredients
For the chocolate ganache
- 1 c full fat coconut milk chilled, preferably overnight (you'll need only a solid cream portion)
- ¾ c vegan chocolate chips use the code IRYNA15 for 15% off on all Hu Kitchen products
For the batter
- ⅓ c boiling water
- ⅓ c cacao powder
- ⅓ + ¼ c all-purpose flour or whole wheat pastry flour
- 2 teaspoon baking powder
- ½ c organic cane sugar brown sugar or coconut sugar
- ¼ teaspoon salt
- ¼ c applesauce
- ⅓ c almond milk or any other plant-based milk
- 2 tablespoon plus 2 teaspoon olive oil
- 1 teaspoon vanilla extract
- 4 tablespoon pomegranate seeds
- 5 tablespoon shredded coconut
Instructions
Prepare chocolate ganache
- Scoop out the solid part of coconut milk and add it to a small pot. Add vegan chocolate chips and bring everything to a gentle simmer. Whisk until chocolate melts. Remove from the heat, transfer the frosting to a heatproof bowl and let it cool on a counter. After that, place in a refrigerator to cool for at least 2 hours. (Note 1)
- Remove the frosting from the fridge and using a spatula, whisk until it’s firm but smooth and suitable for frosting the cake.
Combine cacao powder and boiling water
- Preheat the oven to 350 F and cover the bottom and the sides of 2 mini springform pans with a parchment paper. In a small bowl whisk cacao powder and boiling water. Set aside.
Combine wet and dry ingredients
- In a medium bowl whisk together flour, baking powder, sugar and salt. In a small bowl whisk together applesauce, almond milk, olive oil and vanilla extract. Stir wet ingredients into the dry ingredients.
Add cacao powder
- Add in the cocoa powder and water mixture and stir until all ingredients are combined.
Divide the batter among the baking pans and bake
- Divide the batter evenly between two mini springform pans and bake for 30-35 minutes or until toothpick inserted in the middle of a cake, comes out with fewer crumbs. Remove cake from the oven, let it cool for 5 minutes and then transfer on a wire rack. (Note 2)
Frost the cake
- Using a spatula, generously spread the chocolate ganache on one of the cakes. Cover with a second cake. Spread the ganache on the sides of the cake.
- Sprinkle the sides of the cake with the shredded coconut. You can use your fingers to press the coconut into the frosting. Top the cake with the pomegranate seeds and serve.
Notes
- Note 1
- You can speed up the cooling part and place the bowl with a ganache into a freezer for about 15 to 20 minutes. Just keep an eye on the ganache. You don’t want it to get too firm, otherwise it will be difficult to frost the cake with it.
- Note 2
- At this point, it’s best to let the cake cool completely before frosting it. You can either refrigerate it overnight or place in a cool place for an hour or so.
- At this point, it’s best to let the cake cool completely before frosting it. You can either refrigerate it overnight or place in a cool place for an hour or so.
Nutrition Information
Show Details
Serving
1half
Calories
832kcal
(42%)
Carbohydrates
73.7g
(25%)
Protein
11.2g
(22%)
Fat
57.9g
(89%)
Saturated Fat
34.6g
(173%)
Sodium
358mg
(15%)
Potassium
718mg
(21%)
Fiber
9.4g
(38%)
Sugar
28.1g
(56%)
Calcium
243mg
(24%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 832 kcal
% Daily Value*
| Serving | 1half | |
| Calories | 832kcal | 42% |
| Carbohydrates | 73.7g | 25% |
| Protein | 11.2g | 22% |
| Fat | 57.9g | 89% |
| Saturated Fat | 34.6g | 173% |
| Sodium | 358mg | 15% |
| Potassium | 718mg | 15% |
| Fiber | 9.4g | 38% |
| Sugar | 28.1g | 56% |
| Calcium | 243mg | 24% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Easter Brookie Recipe - Mini Egg Cookie Base and Mini Creme Egg Brownie
American, British
5.0
(6 reviews)
Vegan Chocolate Cake Mix from The Homemade Vegan Pantry. Book Review + Giveaway
American
4.9
(30 reviews)
