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Vegan Chocolate Cream Mini Cakes

  • Author: Sara Kidd
  • Total Time: 3 hours 27 minutes
  • Yield: 12 1x



Mini Cakes

  • 190 g melted vegan butter or margarine (¾ cup + 1 teaspoon)
  • 230 g caster sugar (1 cup)
  • 90 ml fresh brewed espresso or strong coffee (⅓ cup + 2 teaspoons)
  • 1 tsp vanilla bean extract
  • 265 ml plain soy milk (1 cup + 1 tablespoon)
  • 3 tsp white vinegar
  • 300 g plain all-purpose flour (2 cups)
  • 60 g cocoa powder (plus additional for dusting)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 2 tsp ground cinnamon
  • Fresh blueberries to decorate
  • Gold dust to decorate
  • Edible flowers to decorate

Chocolate Pastry Cream

  • 185 g coconut cream (¾ cup)
  • 170 ml plain soy milk (⅔ cup)
  • 170 g vegan dark chocolate (1 heaped cup of chopped chocolate)
  • ½ tsp agar agar powder
  • Pinch of fine sea salt


Mini Chocolate Cakes

  1. Preheat the oven 170°C/340°F and lightly grease a jumbo cupcake pan and dust very lightly with cocoa powder. Enough for 12 mini cakes.
  2. In a mixing bowl, mix together melted butter and sugar. Add coffee and vanilla and stir thoroughly.
  3. In another bowl, mix together soy milk and vinegar to create a thick buttermilk substitute. Add to the melted butter mixture and stir until completely incorporated. Set aside.
  4. Sift all the dry ingredients into a large mixing bowl and whisk together.
  5. Make a well in the middle of the flour and slowly pour in the liquid. Gently mix together with a whisk until just combined.
  6. Pour batter into each of your cupcake tins, filling them ¾ of the way to the top. Bake in the oven for around 25-27 minutes or until a skewer inserted into the center of the cakes comes out with a few moist crumbs clinging to it.
  7. Allow to cool for 20 minutes in the cake tins before turning out onto a cooling rack. Let cool completely before frosting.

Chocolate Pastry Cream

  1. In a small saucepan, heat soy milk over medium heat until small bubbles start to form around the edge. Before it comes to a full boil, remove from the heat.
  2. Mix agar agar and a small amount of warmed soy milk in another bowl until dissolved. Pour this mixture back into the saucepan, whisking to combine.
  3. Place the saucepan back on medium heat. Continuously stir for at least 2 minutes, until the liquid comes back to the brink of a boil.
  4. Chop your chocolate into small pieces and add to a large mixing bowl that is microwave safe. Pour the hot soy milk mixture over chocolate and allow to sit for 10 mins.
  5. Using a wooden spoon, stir the chocolate and soy milk until it’s completely smooth. If it’s still lumpy, place in the microwave for 10-20 seconds and stir vigorously. Stir in the coconut cream and salt last.
  6. Cover the bowl with plastic or baking paper, placing it directly onto the surface of the chocolate cream so it doesn’t form a skin.
  7. Chill in the fridge for at least two hours to set.
  8. Once set, whip with a whisk or hand blender until completely smooth. Place back into the fridge until ready to use.

How To Assemble Your Mini Cakes

  1. Level each cake by using a serrated knife to cut off the domes on the top of your cakes. Turn upside-down and make sure your cake sits evenly; the bottom of the cake is now the top.
  2. Fill a piping bag with a large round nozzle with chocolate cream. Pipe cream onto the top and centre of your cakes to form a large dome.
  3. Decorate your blueberries with gold dust using a small paint brush and place them on to the top of your chocolate cream. Add some fresh edible flowers to compliment the blueberries and serve.
  • Prep Time: 3 hours
  • Cook Time: 27 minutes
  • Category: Cake
  • Cuisine: Dessert

Keywords: cake, chocolate

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