Divine Vegan Chocolate Mini Cakes with Coconut Milk Ganache Recipe

Chocolate lovers rejoice with these divine, small-batch vegan chocolate mini cakes drizzled in coconut milk ganache that melt effortlessly on your tongue.

Rich cocoa flavors dance through each delicate bite, promising pure plant-based indulgence.

These miniature desserts pack intense chocolate depth without any dairy ingredients.

The smooth coconut milk ganache adds a luxurious silky finish that elevates the entire experience.

Each tender cake arrives with a glossy chocolate coating that beckons sweet-toothed adventurers.

Decadent yet surprisingly simple, these mini cakes challenge traditional dessert expectations with their vegan magic.

Prepare to fall in love with a dessert that proves plant-based baking can be seriously delicious.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Calories: 220 kcal

Servings: 12

Vegan Chocolate Mini Cakes Ingredient List

• All-Purpose Flour: Provides the cake's sturdy foundation and ensures a soft, tender crumb.
• Cocoa Powder: Delivers rich, deep chocolate flavor and creates a luxurious dark color.
• Baking Soda: Helps the cake rise and creates a light, airy texture.
• Salt: Enhances and balances the overall sweetness of the dessert.

• Coconut Milk: Adds moisture, richness, and a subtle tropical undertone to the cake.
• Vegetable Oil: Creates a moist texture and helps distribute ingredients evenly.
• Maple Syrup: Provides natural sweetness and a beautiful caramel-like depth.
• Vanilla Extract: Rounds out the chocolate flavor with warm, aromatic notes.
• Apple Cider Vinegar: Activates the baking soda and contributes to the cake's tender crumb.

• Coconut Milk: Forms the creamy base for a silky, dairy-free chocolate topping.
• Dark Chocolate: Delivers intense, decadent chocolate flavor and glossy finish.
• Maple Syrup: Adds subtle sweetness to balance the dark chocolate's richness.
• Flaky Sea Salt: Provides a delightful contrast and elevates the chocolate's complexity.

Must-Have Tools for Dairy-Free Baking

• Large mixing bowl: Perfect for combining dry and wet ingredients.
• Whisk: Essential for smoothly blending cake batter and breaking up lumps.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• Mini bundt pan or muffin tin: Creates adorable individual cake portions.
• Rubber spatula: Helps scrape batter from sides of bowl and ensure even mixing.
• Wire cooling rack: Allows cakes to cool evenly and prevent soggy bottoms.
• Small saucepan: Needed for preparing creamy coconut milk ganache.
• Sifter: Optional for extra-smooth dry ingredient blending.

Instructions for Rich Vegan Chocolate Cake Minis

• Warm Up the Oven

Crank your oven to a toasty 350°F, getting ready for some serious baking magic.

• Prepare Your Baking Vessel

Grab your favorite mini cake mold or bundt pan and give it a generous coating of oil or vegan butter to prevent any sticky situations.

• Blend the Wet Ingredients

Toss all your liquid ingredients into a blender or mixing bowl and whirl them together until they’re smooth and perfectly combined.

• Mix the Dry Components

In a separate bowl, sift together your flour, cocoa powder, and other dry ingredients, creating a fluffy chocolate landscape.

• Create the Cake Batter

Slowly fold the wet ingredients into the dry mixture, stirring gently until everything is just incorporated – no overmixing allowed!

• Fill and Bake

Carefully pour your chocolatey batter into the prepared molds, filling each about three-quarters full. Slide into the preheated oven and bake for 15-18 minutes.

• Craft the Coconut Ganache

While cakes are cooling, heat coconut milk and pour over chopped chocolate, stirring until silky and luxurious.

• Decorate and Serve

Once cakes are completely cool, drizzle with ganache and sprinkle with your favorite toppings. Enjoy your decadent vegan treat!

Coconut Ganache Tips and Swaps You Can Try

• Texture Perfection: Sift dry ingredients thoroughly to prevent lumps and ensure a smooth, velvety cake texture that melts in your mouth.
• Dairy-Free Swaps: Replace coconut milk with almond or oat milk for a different flavor profile while maintaining the recipe's creamy consistency.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend, adding 1/2 teaspoon xanthan gum to help bind the ingredients and maintain cake structure.
• Ganache Genius: For a firmer ganache, refrigerate coconut milk before mixing, which helps create a richer, more stable topping that sets beautifully on the mini cakes.
• Flavor Boosters: Experiment with adding orange zest, espresso powder, or a pinch of cayenne to the chocolate batter for unexpected and delightful taste variations.

Serving These Vegan Treats with Class

• Decadent Dessert Plate Pairing: Arrange these mini chocolate cakes on a rustic wooden board with fresh raspberries and mint leaves, creating a stunning visual presentation that enhances the rich chocolate flavor.
• Creamy Companion Sauce: Drizzle extra coconut milk ganache around the cakes, allowing guests to customize their dessert with additional silky chocolate coating that complements the cake's texture.
• Elegant Serving Style: Dust the mini cakes with powdered sugar or cocoa powder just before serving, adding a delicate touch that makes each cake look professionally prepared and irresistibly tempting.
• Texture Contrast Topping: Sprinkle toasted coconut flakes or chopped nuts over the ganache for a delightful crunch that provides wonderful textural contrast to the smooth chocolate cake.

Storage Tips for Plant-Based Perfection

• Quick Refrigeration Strategy: Store these delectable mini cakes in an airtight container within the refrigerator, keeping them fresh for up to 5 days. Cool completely before sealing to prevent condensation.
• Freezing Magic: Wrap individual cakes tightly in plastic wrap, then place inside a freezer-safe container. These treats will maintain their delicious quality for approximately 1 month when frozen.
• Room Temperature Tips: Leave cakes at ambient temperature for maximum flavor and soft texture, but consume within 2 days for optimal taste and moisture retention.
• Make-Ahead Brilliance: Prepare ganache and cake components separately up to 2 days in advance. Store cake and ganache separately in sealed containers, assembling just before serving to maintain peak freshness and texture.

Decadent Vegan Chocolate Mini Cakes With Coconut Milk Ganache Recipe

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4.6 from 11 reviews

• Total Time: 33 minutes
• Yield: 13 1x

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Description

Silky vegan chocolate mini cakes with coconut milk ganache invite sweet indulgence for dessert lovers. Rich chocolate layers meld with creamy coconut glaze, promising delectable moments you’ll savor completely.

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Ingredients

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• 1 cup all-purpose flour (or gluten-free 1:1 flour)
• ½ cup unsweetened cocoa powder
• ¾ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 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 tsp vanilla extract
• ½ tsp apple cider vinegar (helps with texture)
• ½ cup full-fat coconut milk (from a can)
• ¾ cup dairy-free dark chocolate chips
• 1 tsp vanilla extract
• 1 pinch of sea salt
• Toasted coconut flakes
• Fresh berries (strawberries, raspberries)
• Chopped nuts (almonds, hazelnuts)

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Instructions

1. Preparation: Warm the oven to 350°F (175°C) and meticulously coat mini cake molds with oil to prevent adherence.
2. Dry Ingredient Fusion: Sift flour, cocoa powder, baking soda, and salt together, ensuring a seamless, clump-free mixture that promises silky batter consistency.
3. Liquid Base Creation: Whisk vegetable oil, maple syrup, apple cider vinegar, and vanilla extract into a harmonious, glossy emulsion that will infuse depth and moisture.
4. Batter Assembly: Delicately incorporate dry ingredients into wet mixture, using gentle folding techniques to maintain essential air pockets and preserve a light texture.
5. Baking Process: Distribute chocolate batter into prepared molds, filling each to three-quarters capacity, then slide into preheated oven for 18-22 minutes until a toothpick emerges clean and surfaces demonstrate subtle resilience.
6. Cooling and Unmolding: Allow mini cakes to rest in molds for 10 minutes, facilitating structural stability, then transfer to wire rack for complete cooling.
7. Ganache Preparation: Warm coconut milk and pour over dark chocolate, whisking until achieving a luxurious, glossy consistency that will cascade beautifully over mini cakes.
8. Final Presentation: Lavishly drizzle coconut milk ganache over cooled cakes and optionally embellish with shredded coconut, cocoa powder, or vibrant fresh berries for an elegant flourish.

Notes

• Prevent Cake Density: Avoid overmixing the batter to maintain light, fluffy texture. Gentle folding preserves crucial air pockets that create a soft, tender crumb.
• Mold Selection Matters: Choose non-stick mini cake molds or generously grease surfaces to ensure easy cake removal without breaking delicate vegan cakes.
• Check Moisture Levels: Use room temperature ingredients to help achieve consistent batter consistency and even baking throughout mini cakes.
• Ganache Technique: Heat coconut milk slowly and pour carefully over chocolate to prevent separation, creating smooth, glossy chocolate coating for perfect finish.

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

Nutrition

• Serving Size: 13
• Calories: 180
• Sugar: 12 g
• Sodium: 100 mg
• Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 0 mg