These amazingly delicious mini vegan chocolate cakes are moist, rich and covered in a smooth vegan chocolate buttercream frosting!
Okay, before we get to this (totally delicious) recipe, I have a serious bone to pick. It’s time to get real about serving sizes. Am I the only one that pretty much never eats the “recommended serving size” on most foods? People, prepare yourselves for a whole lot of textual yelling.
My question is simple: WHO THE F*CK COMES UP WITH THESE THINGS?
One of my absolute favourites are the intended serving sizes on most bags of chips;
“Serving Size 28g (Approximately 11 Chips)”
DO YOU KNOW ANYONE THAT ONLY EATS 11 CHIPS AT A TIME!?!
Of course the nutritional information for that puny little “serving” is atrocious. And don’t you even dare look at the ingredient list, my oh my. Lucky for me, I am not much of a chip person.
My issue is with cake. Again, who the fudge eats “1/16″ of a cake? That’s what like, 2.58 bites? NO. WAY. JOSE. I’ve seen a few grocery store bakery attempts to solve this issue. What appear to be single slices of cake that are of more appropriate and realistic serving size. Yay! Right?
Not so fast.
Most of the ones I’ve seen don’t include nutritional information, so you can mentally slap a few hundred calories on the bad boy, call it a day and literally have your cake and eat it too. But recently I’ve come across a few single serving cake slices that do in fact have a calorie count.
I saw a piece of red velvet cake that had a nutrition label on it so I picked it up just for shits, you know, just to see dem numbassss. I’m thinking 400ish calories, maybe closer to 500 cause of the cream cheese icing.. My jaw pretty much hit the floor then bounced back up through the roof of the damn place when I saw 910 CALORIES for that SINGLE piece of cake. NINE HUNDRED AND TEN. CALORIES. IN. ONE. SLICE. OF. CAKE. And the ingredient list was basically as long as the bible. Other varieties were no better, with the lowest one I was able to find sitting at 700 something odd calories.
Un-freaking-acceptable. I had to rectify this in my head. I am a firm believer of not labelling foods “good” or “bad” and just using calories as a guide/reference, not the holy grail of all numbers – but it’s pretty hard to be okay with numbers of that magnitude, and ingredients that sound so chemically they probably belong on the back of a bottle of floor cleaner.
So, what’s a girl to do? Re-create that shizz, obviously. With ingredients you can actually recognize and a proper portion size thats under 500 calories.
And so, these mini vegan chocolate cakes were born. The cakes themselves are oil free, super simple to make, and you don’t gotta feel guilty ‘bout a damn thang. Most of the calories in this recipe come from the vegan chocolate buttercream icing, and since the amount of icing you put on your cakes is totally up to you (don’t you love all that power?), you could pretty easily reduce the calorie content even more. These cakes are moist, chocolatey, and sooo much better than what they got goin’ down at the grocery store.
/Endrant. If you made it through all that, you’re awesome! You deserve a piece of cake ;). And if you’re like me and actually like to eat more than 2 bites of cake at a time, definitely try this recipe out! For more chocolatey goodness, check out my Vegan Chocolate Donut recipe!
- Dry Ingredients:
- 1 cup all-purpose flour
- 1/3 cup cocoa
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Wet Ingredients:
- 1 cup dairy free milk
- 3/4 cup granulated sugar
- 1/3 cup applesauce, unsweetened
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 cups icing sugar
- 1/2 cup vegan butter (I used Earth Balance)
- 1/2 cup cocoa
- 1/4 cup dairy free milk
- 1 tsp vanilla extract
- Preheat oven to 350 °F
- Grease and/or line a 6 cavity jumbo muffin pan
- In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt
- In a large bowl, combine sugar, applesauce, dairy free milk, apple cider vinegar, and vanilla extract, stirring until fully mixed
- Add dry ingredients to wet mixture, stirring gently until just combined. Be careful not to over mix (the batter will be a little lumpy, that's okay!)
- Evenly distribute batter between the 6 cavities of your prepared jumbo muffin tin
- Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the middle of the cakes comes out clean
- Let cool in pan for about 5 minutes, then remove and allow to fully cool on a wire cooling rack
- Once cool, slice mini cakes in half, creating two layers
- Using an electric or stand mixer, cream room temperature vegan butter until light and fluffy
- Add cocoa powder and about half of the dairy free milk and continue to mix
- Once cocoa is fully incorporated into the butter, start adding the powdered sugar, then add the rest of the dairy free milk and the vanilla extract
- Mix until you have a smooth icing. You may have to add a touch more milk or sugar if you want your icing thinner or thicker
- Spread a dollop of icing onto all of the bottom layers of your sliced mini cakes
- Place the top layers onto the iced bottom layers, and either pipe or spread remaining icing onto the tops of the mini cakes
- Garnish with sprinkles, chocolate chips, or anything else your heart desires!
With inspiration from Hot for Food's vegan chocolate cupcakes
If you make this recipe, snap a pic and tag me @sweetlikecocoablog and use the hashtag #sweetlikecocoa on Instagram, I love seeing what you guys come up with!