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.
Ingredients
Scale
- 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)
Instructions
- Preparation: Warm the oven to 350°F (175°C) and meticulously coat mini cake molds with oil to prevent adherence.
- Dry Ingredient Fusion: Sift flour, cocoa powder, baking soda, and salt together, ensuring a seamless, clump-free mixture that promises silky batter consistency.
- 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.
- Batter Assembly: Delicately incorporate dry ingredients into wet mixture, using gentle folding techniques to maintain essential air pockets and preserve a light texture.
- 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.
- Cooling and Unmolding: Allow mini cakes to rest in molds for 10 minutes, facilitating structural stability, then transfer to wire rack for complete cooling.
- Ganache Preparation: Warm coconut milk and pour over dark chocolate, whisking until achieving a luxurious, glossy consistency that will cascade beautifully over mini cakes.
- 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