Dreamy Vegan Chocolate Mini Cakes with Coconut Milk Ganache Recipe

My obsession with vegan chocolate mini cakes has reached new heights of deliciousness.

Coconut milk adds unexpected richness to these delectable desserts.

Sweet cocoa notes dance across each miniature treat, creating irresistible complexity.

Delicate crumbs promise pure indulgence without compromising plant-based principles.

Complex layers of flavor emerge from simple ingredients.

Unexpected textures make these tiny cakes something special.

You will love how effortlessly elegant these mini desserts feel.

Let these decadent bites inspire your next baking adventure.

How to Store Coconut Ganache Mini Cakes

• Store leftover chocolate mini cakes in an airtight container for up to 4 days. Keep the ganache separate to maintain its smooth texture.
• If enjoying within 24 hours, leave the cakes at room temperature, covered with a clean kitchen towel to prevent drying out.
• Wrap individual cakes tightly in plastic wrap, then place in a freezer-safe container. They'll stay fresh for 2-3 weeks. Thaw overnight in the refrigerator before serving.
• Warm gently in the microwave for 10-15 seconds or in a preheated 300F oven for 5 minutes to restore their soft, moist texture.

Best Pairings for Vegan Mini Cakes

• Select a robust red wine like Cabernet Sauvignon or Merlot to complement the rich chocolate flavor, creating a luxurious dessert experience that balances the cake's sweetness.
• Drizzle a tangy raspberry sauce alongside the mini cakes to cut through the chocolate's intensity and add a bright, fruity contrast that enhances the dessert's complexity.
• Combine a shot of espresso topped with coconut cream to mirror the cake's coconut milk ganache, providing a creamy and indulgent beverage that elevates the chocolate's depth.
• Sprinkle caramelized almonds around the plate to introduce a nutty texture and subtle crunch that complements the smooth ganache and soft cake texture.

Reasons to Love Vegan Chocolate Mini Cakes

• These adorable vegan chocolate mini cakes work wonderfully as dessert for intimate gatherings, afternoon tea, or as a sweet treat for special occasions like birthdays and celebrations.
• Created with plant-based ingredients, these mini cakes cater to vegan diets and provide a delicious alternative for those with dairy or egg allergies, ensuring everyone can enjoy a decadent chocolate dessert.
• The use of coconut milk ganache adds a luxurious texture while offering a lighter, dairy-free alternative to traditional chocolate topping, making these mini cakes a guilt-free indulgence.

Ingredients for Chocolate Cakes with Coconut Ganache

• All-Purpose Flour: Provides structure and soft texture for the mini cakes.
• Cocoa Powder: Gives rich chocolate flavor and deep color to the dessert.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Coconut Milk, Vegetable Oil: Creates moisture and helps bind the cake ingredients together. Full-fat coconut milk works best for richness.
• Maple Syrup, Vanilla Extract: Adds natural sweetness and depth of flavor. Use pure maple syrup for best results.

• Coconut Milk: Creates smooth, creamy chocolate coating. Refrigerated coconut milk separates easily for thicker ganache.
• Dark Chocolate: Provides intense chocolate flavor and glossy finish. Choose vegan chocolate for fully plant-based dessert.
• Powdered Sugar: Helps stabilize and sweeten the ganache. Optional for adjusting consistency.

Instructions for Vegan Chocolate Mini Cakes

Step 1: Warm Up the Oven

Preheat your oven to 350°F (175°C) to create the perfect baking environment for these scrumptious chocolate treats.

Step 2: Prepare Your Baking Vessel

Grease a mini bundt pan, muffin tin, or mini cake molds with a light coating of oil or vegan butter to ensure easy cake removal.

Step 3: Mix Dry Ingredients

• All-purpose flour
• Cocoa powder
• Baking soda
• Salt
• Granulated sugar

Step 4: Blend Wet Ingredients

• Vegetable oil
• Vanilla extract
• Apple cider vinegar
• Water or plant-based milk

Step 5: Create Cake Batter

Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing to keep the cakes light and fluffy.

Step 6: Fill Baking Molds

Carefully spoon the batter into the prepared baking molds, filling each about two-thirds full.

Step 7: Bake to Perfection

Place the pan in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick- it should come out clean.

Step 8: Cool and Prepare Ganache

Allow cakes to cool completely in the pan for 10 minutes, then transfer to a wire rack.

Step 9: Craft Coconut Milk Ganache

• Full-fat coconut milk
• Dairy-free chocolate chips
• Maple syrup (optional)

Heat gently, stirring until smooth and glossy.

Step 10: Decorate and Serve

• Shredded coconut
• Chopped nuts
• Cocoa powder

Enjoy your decadent vegan chocolate mini cakes!

Tips to Nail These Vegan Mini Treats

• Choose Quality Chocolate: Select high-quality dark chocolate with at least 70% cocoa for rich, intense flavor and ensure it's vegan-certified.
• Master Moisture Balance: Add extra moisture with applesauce or mashed banana to prevent dry vegan cakes and maintain a tender crumb.
• Smooth Ganache Technique: Warm coconut milk gently and pour over chocolate chunks, letting it sit for 2-3 minutes before whisking to create a silky smooth ganache.
• Prevent Sticking Smartly: Line pan with parchment paper or use non-stick spray specifically designed for baking to guarantee easy cake removal.
• Temperature Control Matters: Let ganache cool at room temperature to achieve perfect spreadable consistency, avoiding runny or overly firm texture.

Chocolate Mini Cake Variations for Vegans

• Gluten-Free Version: Replace all-purpose flour with a blend of gluten-free flour mix, ensuring the same texture and moisture by adding xanthan gum for binding.
• Nut-Free Alternative: Swap almond milk with oat milk or soy milk, and use sunflower seed oil instead of any nut-based oils to make the recipe safe for those with nut allergies.
• Low-Sugar Option: Substitute refined sugar with coconut sugar or monk fruit sweetener, reducing overall sugar content while maintaining the rich chocolate flavor.
• Protein-Packed Variation: Add a scoop of vegan chocolate protein powder to the batter, transforming these mini cakes into a more nutritionally balanced treat perfect for post-workout snacking.

FAQs About Vegan Mini Chocolate Cakes

• What type of flour works best for these chocolate mini cakes?

All-purpose flour is perfect for this recipe. If you want a gluten-free option, you can substitute with gluten-free all-purpose flour blend or almond flour without changing the overall texture significantly.

• How can I make these mini cakes more moist?

Use vegetable oil or melted coconut oil instead of butter to ensure a rich, moist texture. Adding a splash of brewed coffee can also enhance the chocolate flavor and keep the cakes incredibly soft.

• Is coconut milk ganache difficult to make?

Coconut milk ganache is actually very simple. Just heat coconut milk and pour over chopped dark chocolate, then whisk until smooth and glossy. Let it cool slightly before drizzling over the cakes for the best consistency.

• Can I reduce the sugar in this recipe?

Yes, you can reduce sugar by 25% without significantly affecting the cake’s structure. Consider using natural sweeteners like maple syrup or coconut sugar for a more nuanced sweetness.

Vegan Chocolate Mini Cakes With Coconut Milk Ganache Recipe

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4.7 from 23 reviews

• Total Time: 33 minutes
• Yield: 12 1x

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Description

Rich chocolate mini cakes celebrate plant-based indulgence with silky coconut milk ganache crowning each delicate bite. Chocolate lovers will savor these elegant desserts that blend deep cocoa notes with creamy, luxurious toppings.

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 1 cup all-purpose flour (or gluten-free 1:1 flour)
• ½ cup unsweetened cocoa powder
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

Sweeteners and Liquid Ingredients:

• ¾ cup coconut sugar (or regular sugar)
• ½ cup coconut milk (full-fat, canned)
• ¼ cup unsweetened applesauce (or mashed banana)
• ⅓ cup coconut oil, melted
• 1 teaspoon vanilla extract
• ½ teaspoon apple cider vinegar (helps with texture)

Ganache and Toppings:

• ½ cup full-fat coconut milk (from a can)
• ¾ cup dairy-free dark chocolate chips
• 1 teaspoon vanilla extract
• 1 pinch of sea salt
• Toasted coconut flakes
• Fresh berries (strawberries, raspberries)
• Chopped nuts (almonds, hazelnuts)

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Instructions

1. Preheat the oven to a toasty 350°F (175°C), ensuring an optimal baking environment for these delectable vegan chocolate mini delights.
2. Thoroughly coat your chosen baking vessel – whether mini bundt pan, muffin tin, or specialized mini cake molds – with a light layer of oil or vegan butter to prevent sticking.
3. Sift together the dry ingredients – flour, cocoa powder, baking soda, and salt – creating a uniform mixture that will guarantee smooth, lump-free batter.
4. In a separate large mixing bowl, whisk the vegetable oil, maple syrup, apple cider vinegar, and vanilla extract until they form a cohesive, glossy liquid base.
5. Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently to maintain air pockets and prevent overmixing, which could result in dense cakes.
6. Carefully pour the rich chocolate batter into the prepared molds, filling each cavity approximately three-quarters full to allow room for rising.
7. Transfer the filled molds to the preheated oven and bake for 18-22 minutes, watching for a slight spring-back when gently pressed and a clean toothpick test.
8. Remove from the oven and allow the mini cakes to cool in their molds for 10 minutes, helping them set and release more easily.
9. While cooling, prepare the coconut milk ganache by gently heating coconut milk and pouring over chopped dark chocolate, whisking until smooth and glossy.
10. Carefully unmold the cooled chocolate cakes onto a wire rack, then generously drizzle with the luxurious coconut milk ganache.
11. Optional: Garnish with a sprinkle of shredded coconut, cocoa powder, or fresh berries for an elegant finishing touch.

Notes

• Swap traditional eggs with mashed banana or applesauce for added moisture and natural sweetness in the vegan chocolate cakes.
• Use high-quality cocoa powder to ensure rich, deep chocolate flavor that doesn’t compromise on taste despite being dairy-free.
• Coconut milk ganache works best when chilled slightly before drizzling, allowing it to set beautifully and create a smooth, glossy finish.
• For gluten-free version, replace all-purpose flour with almond flour or a certified gluten-free flour blend to maintain the cake’s delicate texture.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 0 mg