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Vegan chocolate mini cakes

Posted on Jul 29, 2017 by in Recipes | 0 comments

For the uninitiated, vegan baking can be a bit of a challenge. No eggs? No butter?? No milk???

Never fear! If you have a vegan in your life, baking for them doesn’t have to be harrowing or involve a number of vegan baking clichés. That’s right – vegan baking does not have to be #raw, #plantbased or #cleaneating. This recipe contains the ingredients that you will be familiar with – flour, baking soda and sugar (*gasp*). The secret ingredient is white vinegar which does a great job at replicating the raising qualities of eggs.

So, next time your vegan bff has a birthday, why not whip these puppies up. I guarantee they will impress vegans and non-vegans alike.

(Happy birthday Jan-nice)

Makes 6 to 8 mini cakes

Vegan mocha mini cakes

170 grams of plain flour

50 grams of Dutch cocoa powder

2 teaspoon of baking soda

½ teaspoon of salt

80 grams of Nutlex or similar vegan product

100 grams of caster sugar

100 grams of brown sugar

1 teaspoon of vanilla bean paste

170 millilitres of strong brewed coffee

2 teaspoons of white vinegar

Black gel food colouring (optional, but really makes the colours pop!)

Vegan frosting

140 grams of Nutlex

550 grams of icing sugar

55 millilitres of almond milk

1 teaspoon of vanilla bean paste

Turquoise gel food colouring

 

 

Make the vegan chocolate minicake

  1. Preheat your oven to 180C
  2. Grease a mini cake tin (these are also referred to as dessert tins).
  3. In a medium bowl, sift the flour, baking soda, cocoa powder and salt. Set aside.
  4. In the bowl of a stand mixer, beat the Nutlex until smooth.
  5. Add the sugars to the Nutlex and cream for 3 to 5 minutes or until light and fluffy.
  6. Add the vanilla bean paste to the mixture.
  7. Add the flour mixture in three batches, alternating with the coffee.
  8. Add the vinegar and black food colouring (if using) to the batter and mix well.
  9. Evenly divide the cake batter between the mini cake tin.
  10. Bake for 20 to 25 minutes or until an inserted skewer comes out of the centre of the mini cakes clean. Set aside to cool.

Make the vegan frosting

  1. In the bowl of a stand mixer, beat the Nutlex until smooth.
  2. Add half of the icing sugar. Cream for 3 to 5 minutes or until light and fluffy.
  3. Add the remaining icing sugar and the almond milk. Beat until well combined.

Assemble the vegan mocha mini cakes

  1. Divide the vegan frosting into three and tint each to the desired shade using the gel food colouring.
  2. Add the frosting to three piping bags fitted with different tips.
  3. Once completely cooled, pipe the frosting on the mini cakes using a round tip and two different star tips.

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