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Vegan Eggless Mini Chocolate Cake
If you are in search of vegan baking recipes, this is one of the recipes that will delight you. Check out this recipe of Vegan Mini Chocolate Cake!
Course
Dessert
Keyword
Eggless Chocolate Sponge
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Servings
10
Ingredients
To make Vegan Chocolate Sponge:
195
g (1 + 1/2 cup)
All purpose Flour/ Maida
1/3
cup
Corn Flour
3
tbsp
Cocoa Powder
90
g (1/2 cup)
Castor Sugar
(If you are sweet tooth add 1/4 cup more)
1 1/2
tsp
Baking Powder
Pinch
of
Salt
1/2
tsp
Baking Soda
55
g (1/4 cup)
Almond Butter
1/2
tsp
Ossoro's Chocolate Hazelnut Flavor
180
ml (3/4 cup)
Almond Milk
or any milk
1
tsp
Vinegar
80
ml (1/3 cup)
Chickpea Brine/Water
See note
To make Chocolate Cream:
1
cup
Non-dairy Whipping Cream
1/2
cup
Chopped Chocolate
1/4
tsp
Ossoro's Chocolate Hazelnut Flavor
1/4
cup
Hazelnuts
5
Strawberry
Instructions
Preheat oven to 180 C for 10 minutes. Prepare a (12" * 9") rectangle cake tin by applying oil/butter and parchment paper.
Mix Vinegar and Almond Milk/milk. Let it sit for 5 minutes.
In a bowl, add flour, corn flour, cocoa powder, baking powder, baking soda, salt. Whisk and set aside.
Using a whisk, beat butter and sugar.
Add Chickpea water, milk mixture and mix well.
Add
Ossoro's Chocolate Hazelnut Flavor.
Whisk in dry ingredients.
Pour it in the prepared tin and bake for 10 - 12 minutes until toothpick inserted comes out clean.
Once cake is completely cold, using a round cutter, cut it in circles or any other shape you would like. I made some circles and some heart!!
To make Cream:
Using an electric beater, whip the cream and
Ossoro's Chocolate Hazelnut Flavor
to stiff peaks.
Melt Chocolate, let it cool for 5 minutes.
Add it to whipped cream and beat till mixed.
Put it together:
Place a cake layer pipe the cream.
Add some hazelnuts.
Top it with another cake layer.
Serve it more Melted Chocolate and strawberry.