Chocolate Mini Cakes
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!
1x 2x 3x
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.
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