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Vegan Chocolate Mini Cakes with Coconut Milk Ganache

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  • Author: clara
  • 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

Units Scale

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

  1. Preheat oven to 350°F (175°C).
  2. Grease a mini bundt pan, muffin tin, or mini cake molds.

Step 2: Make the Chocolate Batter

  1. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
  2. In a separate bowl, whisk coconut milk, applesauce, melted coconut oil, vanilla, and apple cider vinegar.
  3. Gradually add the wet ingredients to the dry, stirring until smooth (don’t overmix).

Step 3: Bake the Mini Cakes

  1. Divide the batter evenly into the prepared mini cake molds.
  2. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Step 4: Make the Coconut Milk Ganache

  1. Heat coconut milk in a small saucepan over medium heat until just simmering (don’t boil).
  2. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2 minutes.
  3. Add vanilla and a pinch of salt, then whisk until smooth and glossy.

Step 5: Decorate & Serve

  1. Pour or drizzle the ganache over the cooled mini cakes.
  2. Garnish with toasted coconut, berries, or chopped nuts.
  3. 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.

Find it online: https://recipe.ukfinda.com/vegan-chocolate-mini-cakes-with-coconut-milk-ganache/