This recipe is from Liv B’s Vegan on a Budget! Grab the recipe and your copy of the book below!
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Chocolate Mini Cakes
- Yield: 4
Recipe from my cookbook Liv B’s Vegan on a Budget! The perfect dense, fudgey cakes that feel like a cross between a brownie and a decadent chocolate muffin!
- 1 cup all purpose flour
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1 cup nondairy milk
- 1/4 cup vegetable oil
- 1/3 cup vegan chocolate chips
- Optional: powdered sugar and raspberries.
Note: I used two 10 oz ramekins in this video but the recipe calls for four 6 oz. ramekins. You can just adjust the baking time if needed! My larger cakes needed 36 minutes baking time.
- Preheat the oven to 350 F (180 C).
- Whisk together the flour, cocoa powder, sugar, and baking powder in a medium bowl. Add the nondairy milk, oil and chocolate chips. Stir to combine.
- Divide the batter evenly between the 4 ramekins. Bake in preheated oven for 22-26 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs on it.
- Remove from the oven and let cool for 10 minutes. Sprinkle each cake with powdered sugar and top with a few raspberries. Serve warm.
This is so perfect for late night dessert cravings! I have to try it
I love this recipe so much! I usually bake this in 4 (6 oz) ramekins and they turn out perfectly! I have a quick question:
I am actually making this cake for my wedding in September! 😀 Its going to be a very small group. I am trying to figure out how to make this recipe into a nice single layer cake.
I just tried doubling the recipe, using one 8-inch round pan, and baking it at 350F until it was done (60 minutes).
It came out with a crunchy top. Do you have any advice on how I might stop the crunchy top? It was perfect otherwise. I’m up for experimenting! 🙂
Thank you so much, Liv!
I have a chocolate layer cake recipe that you might have more luck with! These are sort of a hybrid between a muffin and a cake vs a traditional cake!
Thank you for your reply! 🙂 I know this may sound weird, but my fiancé and I don’t really like traditional cake, so I think we love the chocolate mini cakes because they’re more muffin-y.
I actually got it to work with the 8” round pan. It was as simple as lowering the rack in the oven a smidge. So I ended up with the perfect cake at 350F baked for 50-60 minutes on the lower middle rack.
Thank you so much for this recipe! It was lovely for someone who is vegan, lives in an area where there are not very many vegan bakery options, and is trying to please non-vegan guests as well.
I’m sure the mini cakes are going to be one of the first things we make in our new apartment! We’re addicted to them lol
What kind of nondairy milk do you recommend? Thanks!
oat soy or almond!
Hi, can you use olive oil for this ?