If you are looking for a scrumptious, chocolaty, and criminally delicious vegan dessert that you could serve in individual portions, I am happy to present you with my criminally delicious vegan chocolate mini cakes!
What can I say, I did indeed go for a two hour walk to balance off my calories after eating it, BUT it was worth every bite, AND you can take comfort in the fact that it is vegan and therefore much less calorie dense than its non-vegan variation…
Not for everyday, but defiantly for special occasions – Enjoy!
Criminally Delicious Vegan Chocolate Mini Cakes
For the cake layers:
- 2 Cups of flour
- 2 tbsp Baking powder
- 2 Cups of soy milk or almond milk
- ½ Cup maple syrup
- 1 tsp Vanilla essence
- 2 tbsp Date honey
- 2 tbsp Vinegar
- 2 tbsp Pure Coco powder
- 2 tbsp Coconut oil
For the Chocolate:
- 300g (10.5oz) vegan chocolate
- 1 tbs Coconut oil
- 1 tsp Rum essence
- 2 Cups of water
Making the cake layer:
Mix all the cake ingredients together, and if the batter is too thick, add up to half a cup of soy/ almond milk, and mix well.
Pour the batter into a square pan and bake in medium heat for about 30-40 min (until your testing knife/ toothpick comes out dry).
When the cake is ready, let it cool in room temperature and then use a ring or other device to create the cake circles.
Making the chocolate layer:
Place a sauce pan on a low heat, and mix in half of the chocolate along with the rum essence and the coconut oil (be careful not to burn!)
Once melted and mixed, pour the chocolate on a baking sheet (make sure it is set on a straight, leveled work top).
Use a cake spatula or similar device to flatten the chocolate and then cover with another baking sheet.
Once the chocolate has cooled down and firmed up, remove the upper baking sheet.
Heat the ring (or other circular device) using boiling water or an oven, and use the heated device to cut off the chocolate circles.
Assembling the mini cakes:
Use an apple corer to create inner circles in the cake circles, and then divide them into two layers.
Place one layer of cake, add one chocolate circle, then add another layer of cake and top it off with yet another circle of chocolate.
Melt the remainder of the chocolate on a low heat being careful not to burn, and once it is hot and melted, pour on top of the mini cake and watch the magic happen.
Decorate with seasonal fruits and berries and serve warm.
Switching to a vegan healthy diet about a year ago, I was pleasantly surprised at how extensively my culinary world has increased and developed. From meat and some side dish, my culinary world has expanded to a wide variety of flavors based on plants, and an endless world of possibilities based on nuts fruits and vegetables.
With the transition, I’ve discovered new ways of eating and new foods that were exciting and fascinating to me. The strong sense of creativity that these feeling brought about gave life to my culinary blog and Facebook page where I get to share my creations.
Avi-jean is a Raw Vegan Chef based in Israel; offering cooking workshops, raw vegan courses, and creating vegan recipes presented in an artistic and alluring presentation. Visit his website Vegan Art and his Facebook page here.