These Mini Chocolate Layer Cakes are moist, chocolaty and delicious. They look extra fancy with the yummy white chocolate glaze. Cupcakes are technically mini version of cake, but you need a special baking pan to make them. All you need to make these mini cakes is a large baking sheet and a cookie cutter. They are much easier to make than a regular cake and look oh-so cute.

Mini Chocolate Layer Cake [Vegan]

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Cooking Time

45

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Ingredients

For Eggless Devil's Food Cake:

  • 3/4 cup Unsweetened Cocoa powder
  • 1/2 cup Boiling Water
  • 1/2 cup and 2 tablespoons Almond Milk
  • 1/2 cup Oil
  • 1 1/4 cup sugar
  • 2 tablespoons Egg replacer whisked in 6 tablespoons water
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the Chocolate Ganache:

  • 1/2 cup almond creamer or coconut cream
  • 1/2 cup  vegan dark chocolate, chopped

For the White Chocolate Glaze:

  • 1/2 cup almond creamer or coconut cream
  • 1/4 cup vegan white chocolate, chopped
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Preparation

For the Cake:

  1. Preheat the oven to 350°F. Grease a 13"x18" baking sheet and line with parchment paper. Lightly grease the parchment paper.
  2. Combine cocoa powder, boiling water in a small bowl. Whisk until smooth. Stir in almond milk and set aside.
  3. In a large mixing bowl, whisk together Oil and sugar until light and fluffy. Add the egg replacer mixture and vanilla extract. Mix well.
  4. Whisk flour, baking powder, baking soda and salt in a mixing bowl.
  5. Add 1/3 of the flour mixture to oil mixture, followed by 1/2 of the chocolate mixture. Continue adding the flour mixture and the chocolate mixture alternately until combined.
  6. Pour the batter into the prepared baking sheet and smooth the top with an offset spatula. Bake until the cake springs back lightly when pressed in the center and a toothpick inserted into the center of the cake comes out clean, about 20-23 minutes.
  7. Let the cake cool completely in the pan.
  8. Use a cookie cutter to cut about 25 rounds from that cake. Set aside.

For the Chocolate Ganache:

  1. Bring the cream to a boil. Pour it over the chopped chocolate and set aside for 1 minute. Whisk until a smooth chocolate ganache forms. Let cool to room temperature.
  2. Whip the ganache until light and fluffy, about 4-5 minutes.
  3. Place 1 tablespoon of the ganache between each layer. Stack each cake 3 layers tall. Transfer the cakes onto a wire rack set over baking sheet.

For the White Ganache:

  1. Bring the cream to a boil. Pour it over the chopped chocolate and set aside for 1 minute. Whisk until a smooth chocolate glaze forms. Let cool for 15-20 minutes.
  2. Pour/ spoon the glaze over the cake stacks and set aside to set completely before serving.
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