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.
Ingredients
Scale
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)
Instructions
- Preheat the oven to a toasty 350°F (175°C), ensuring an optimal baking environment for these delectable vegan chocolate mini delights.
- 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.
- Sift together the dry ingredients – flour, cocoa powder, baking soda, and salt – creating a uniform mixture that will guarantee smooth, lump-free batter.
- 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.
- 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.
- Carefully pour the rich chocolate batter into the prepared molds, filling each cavity approximately three-quarters full to allow room for rising.
- 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.
- Remove from the oven and allow the mini cakes to cool in their molds for 10 minutes, helping them set and release more easily.
- While cooling, prepare the coconut milk ganache by gently heating coconut milk and pouring over chopped dark chocolate, whisking until smooth and glossy.
- Carefully unmold the cooled chocolate cakes onto a wire rack, then generously drizzle with the luxurious coconut milk ganache.
- 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