These Vegan Chocolate Mini Cakes with Coconut Milk Ganache are rich, moist, and completely dairy-free, featuring deep chocolate flavor with a silky smooth coconut milk ganache. Perfect for special occasions, afternoon treats, or when you’re craving a decadent yet plant-based dessert!
Why You’ll Love This Recipe
- Rich & Moist – The perfect chocolate cake texture with no eggs or dairy.
- Decadent Coconut Ganache – Made with coconut milk for a luscious, creamy finish.
- Mini & Elegant – Perfect for individual servings or a fancy dessert spread.
- Easy & Quick – Comes together in under 30 minutes!
- Naturally Vegan & Dairy-Free – A treat everyone can enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Mini Cakes:
- All-purpose flour
- Cocoa powder (unsweetened)
- Baking soda
- Baking powder
- Salt
- Coconut sugar (or granulated sugar)
- Almond milk (or any plant-based milk)
- Apple cider vinegar
- Coconut oil (melted)
- Vanilla extract
For the Coconut Milk Ganache:
- Coconut milk (full-fat)
- Vegan dark chocolate (chopped)
- Maple syrup (optional, for extra sweetness)
- Sea salt (optional, for balance)
For Garnish (Optional):
- Toasted coconut flakes
- Fresh berries
- Chopped nuts
- Edible flowers
Directions
Step 1: Prepare the Mini Cakes
- Preheat Oven – Set to 350°F (175°C) and grease a mini muffin tin or mini cake molds.
- Mix Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and coconut sugar.
- Mix Wet Ingredients – In another bowl, whisk almond milk, apple cider vinegar, melted coconut oil, and vanilla extract. Let sit for 5 minutes to activate.
- Combine & Stir – Gradually mix wet ingredients into the dry mixture until smooth.
- Fill the Molds – Spoon batter into prepared mini cake molds, filling about ¾ full.
- Bake – Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
- Cool – Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack.
Step 2: Make the Coconut Milk Ganache
- Heat Coconut Milk – In a saucepan, warm coconut milk over low heat until steaming (not boiling).
- Melt Chocolate – Pour hot coconut milk over chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir until smooth.
- Sweeten & Season (Optional) – Add maple syrup or sea salt if desired. Let the ganache cool slightly to thicken.
Step 3: Assemble the Mini Cakes
- Glaze the Cakes – Spoon or drizzle ganache over the cooled mini cakes.
- Garnish & Serve – Sprinkle with toasted coconut, berries, or chopped nuts.
Step 4: Enjoy!
- Let the ganache set for a few minutes before serving.
Servings and Timing
- Servings: 12-16 mini cakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cooling Time: 10 minutes
Variations
- Mocha Mini Cakes – Add espresso powder to enhance the chocolate flavor.
- Nutty Version – Mix in chopped pecans or walnuts.
- Spiced Chocolate Cakes – Add cinnamon and cayenne for a Mexican chocolate twist.
- Extra Creamy Ganache – Stir in a spoonful of almond butter for a thicker texture.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze unglazed cakes for up to 2 months; thaw before glazing.
- Serving Tip: Let chilled cakes come to room temperature before eating.
FAQs
Can I use gluten-free flour?
Yes! Use a 1:1 gluten-free flour blend for the best texture.
How do I make these oil-free?
Replace coconut oil with unsweetened applesauce for a lighter version.
Can I use canned coconut milk for the ganache?
Yes! Full-fat canned coconut milk works best for a creamy consistency.
What’s the best way to make the ganache thicker?
Let it cool longer or refrigerate for 15 minutes before spreading.
Can I use almond or oat milk instead of coconut milk?
For the ganache, coconut milk works best, but other plant-based milks can be used for the cake.
How do I make the cakes extra moist?
Use extra coconut oil or add a bit more almond milk to the batter.
Can I turn this into a large cake instead of mini cakes?
Yes! Bake in an 8-inch cake pan for 20-25 minutes instead.
How do I make the ganache shinier?
Whisk in a teaspoon of melted coconut oil after mixing.
Can I add a fruit filling?
Yes! Layer raspberry or strawberry jam between two mini cakes for a fun twist.
How do I toast coconut flakes?
Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.
Conclusion
These Vegan Chocolate Mini Cakes with Coconut Milk Ganache are rich, indulgent, and completely plant-based. Whether for a special occasion or a simple sweet craving, they’re easy to make and absolutely delicious. Try them today and enjoy a decadent, dairy-free chocolate treat!
Print
Vegan Chocolate Mini Cakes with Coconut Milk Ganache
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8–10 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Chocolate Dessert
Description
These Vegan Chocolate Mini Cakes are rich, moist, and deeply chocolatey, topped with a silky coconut milk ganache. They’re egg-free, dairy-free, and perfect for chocolate lovers! Whether for a special occasion or a simple treat, these mini cakes are pure indulgence in every bite.
Ingredients
For the Chocolate Mini Cakes:
- 1 cup all-purpose flour (or gluten-free 1:1 flour)
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup coconut sugar (or regular sugar)
- 1/2 cup coconut milk (full-fat, canned)
- 1/4 cup unsweetened applesauce (or mashed banana)
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar (helps with texture)
For the Coconut Milk Ganache:
- 1/2 cup full-fat coconut milk (from a can)
- 3/4 cup dairy-free dark chocolate chips
- 1 teaspoon vanilla extract
- Pinch of sea salt
For Garnish (Optional):
- Toasted coconut flakes
- Fresh berries (strawberries, raspberries)
- Chopped nuts (almonds, hazelnuts)
Instructions
Step 1: Preheat & Prepare the Mini Cake Pan
- Preheat oven to 350°F (175°C).
- Grease a mini bundt pan, muffin tin, or mini cake molds.
Step 2: Make the Chocolate Batter
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
- In a separate bowl, whisk coconut milk, applesauce, melted coconut oil, vanilla, and apple cider vinegar.
- Gradually add the wet ingredients to the dry, stirring until smooth (don’t overmix).
Step 3: Bake the Mini Cakes
- Divide the batter evenly into the prepared mini cake molds.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Step 4: Make the Coconut Milk Ganache
- Heat coconut milk in a small saucepan over medium heat until just simmering (don’t boil).
- Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2 minutes.
- Add vanilla and a pinch of salt, then whisk until smooth and glossy.
Step 5: Decorate & Serve
- Pour or drizzle the ganache over the cooled mini cakes.
- Garnish with toasted coconut, berries, or chopped nuts.
- Let set for 10 minutes, then enjoy!
Notes
- Make it gluten-free? Use gluten-free flour instead of all-purpose.
- Extra fudgy? Add ½ cup dairy-free chocolate chips to the batter.
- Storage: Keep in an airtight container for 3 days or refrigerate for up to a week.