Description
Vegan Chocolate Mini Cakes with Coconut Milk Ganache are rich, moist delights that bring joy to any occasion. These plant-based treats feature a decadent chocolate flavor complemented by a creamy coconut milk ganache, making them a perfect dessert for celebrations or everyday indulgence. Easy to make and visually stunning, these mini cakes will impress your guests and satisfy your sweet cravings without any guilt.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1/2 cup full-fat coconut cream (for ganache)
- 1/2 cup vegan dark chocolate chips (for ganache)
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In one bowl, whisk together flour, cocoa powder, baking powder, and a pinch of salt.
- In another bowl, mix almond milk, maple syrup, melted coconut oil, and vanilla extract until well combined.
- Gradually combine the wet ingredients with the dry ingredients until just mixed.
- Fill each muffin tin cup about three-quarters full with batter. Bake for 15-18 minutes or until a toothpick comes out clean.
- For the ganache, heat coconut cream in a saucepan until simmering, then stir in dark chocolate chips until melted and smooth.
- Once cooled, drizzle ganache over the mini cakes and enjoy!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 8g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Enhance flavor by adding spices like cinnamon or nutmeg to the batter. Substitute all-purpose flour with almond flour for a nuttier taste. Store leftovers in an airtight container at room temperature for up to three days.