MINI VEGAN CHOCOLATE PEANUT BUTTER CAKE BARS

This type of filling is honestly one of my absolute favourites. It almost resembles sitni kolači, and by now, you are both acquainted with that type of confectionery and my love for them. Well, this cake combines the best of both worlds; deeply chocolate cake and a fudge-like frosting.

As the years go by, I am finding myself more and more drawn to specifically fudge-like textures when it comes to desserts, and these cake bars are simply perfect for that. A cake base almost resembling brownies and frosting of dreams.

The only thing I can advise is to make sure the base doesn't overbake. That is my only caveat for this recipe. The rest is pretty straightforward, with just a bit of melting and swirling, but the cake does need your attention.

Ingredients

For the vegan chocolate cake

200 grams plain flour
25 grams unsweetened cocoa powder
240 grams granulated sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
350 millilitres boiling water
2 heaped teaspoons instant espresso powder
45 millilitres neutral oil
2 teaspoons apple cider vinegar
2 teaspoons vanilla bean paste

For the double chocolate peanut butter frosting

200 grams vegan white chocolate
150 grams creamy peanut butter
50 grams vegan block butter
1/2 teaspoon vanilla bean paste
100 grams vegan milk chocolate
30 millilitres neutral oil

Preparation

Start by making the vegan chocolate cake. Let the oven preheat to 180°C. Line a medium square cake pan (18x18 cm) with baking parchment, bottom and sides, and set it aside. Take a small bowl, sift in the cocoa powder, add in the espresso powder and boiling water, mix very well, and set aside. Take a large bowl and sift in the plain flour, baking soda, baking powder, and salt. Add in the sugar and mix very well. Make a well in the centre, pour in all the wet ingredients, and whisk until just combined. Immediately pour the batter into the prepared pan, and bake in a nicely preheated oven, at 180°C, for about 20-25 minutes, or until done.

Mine was done after exactly 22 minutes.

As every over bakes differently, check with a toothpick to make sure it stays soft. Take it out of the oven and let it cool completely in the pan.

When the cake is cool to the touch, proceed to make the double chocolate peanut butter filling. Place the peanut butter into a heavy saucepan, add in the vegan butter, chopped white chocolate, and vanilla, and place the saucepan over medium-low heat. Take your time melting this, because it can burn, and make sure you stir it constantly.

As that portion is melting, separately mix the chopped vegan milk chocolate with the neutral oil, and melt it in the microwave or in a double boiler. Keep this portion of the chocolate liquid, do not let it set up.

Once peanut butter and white chocolate are melted, remove from heat, let it cool down for a minute or two, and pour it over the completely cooled chocolate cake. Wait another minute or two, just so it starts to set up, and then slowly and gently drizzle the melted vegan milk chocolate on top. Use a butter knife or a skewer to swirl it through, and place everything in the refrigerator for at least 8 hours.

Once ready, slice it into portions and serve with strong coffee. Yields 9 very rich servings or 16 more modest ones.

MINI VEGAN STRAWBERRY ALMOND COFFEE CAKE

Coffee cakes or crumb cakes are something I've grown to adore in the last few years. I've always enjoyed their texture, but because nobody around me ever liked them, I somehow always pushed them aside and favoured fudgy and soft cakes. But honestly, we only get one life this time around, so why not start prioritising ourselves a little and indulging in some lovely coffee cakes alongside a cup of coffee or tea?

The texture of this mini coffee cake is pure perfection, as far as I am concerned; just the right balance between that signature dense crumb cake texture, with the soft jam layer, and what I consider to be the perfect topping - a mix of crumble and some flaked almonds. If you want to make any of my cakes, start with this little gem.

Ingredients

For the coffee cake batter

100 grams Greek-style vegan yoghurt
50 millilitres carbonated water
30 millilitres neutral oil
1 teaspoon vanilla bean paste
1/2 teaspoon almond extract
100 grams granulated sugar
1/2 teaspoon fresh lemon zest
125 grams plain flour, sifted
1 1/2 teaspoons baking powder

For the soft strawberry apple jam

150 grams strawberries, hulled
75 grams ripe apples, grated
50 grams granulated sugar
10 grams cornflour
15 millilitres water

For the crumb topping

30 grams vegan block butter, melted
50 grams granulated sugar
50 grams plain flour
20 grams flaked almonds

Preparation

Start by making the strawberry jam. Finely chop the strawberries and finely grate the apples. Add them to a small saucepan alongside the sugar, and place it over medium heat. Cook, stirring often, for about 10-15 minutes, until the fruit cooks down into a paste. Separately whisk together the cornflour and water, add it to the jammy fruit, and cook for about 2-3 minutes, until thickened. Remove from the heat and let it cool down.

Next, make the coffee cake batter. Let the oven preheat to 180°C and line a small rectangular cake pan (10x20 cm) with baking parchment. Take a medium bowl and add in the Greek-style vegan yoghurt, carbonated water, oil, almond extract, and vanilla, and whisk until blended.

It is best if the yoghurt is at room temperature, but it will work even if cold.

Add in the sugar and fresh lemon zest, and whisk until the sugar starts to dissolve. Finally, stir in the flour and baking powder, whisk until just blended, and immediately transfer it to the prepared cake pan. Place the pan into the preheated oven, and bake for about 15 minutes or so, or until the top of the cake starts to firm up, so it can hold the jam.

While the cake is baking, make the crumb topping. Mix together the granulated sugar and the flour, add in the melted vegan butter and mix quickly with a fork, until big, beautiful pieces of crumble form.

Once the cake top is firm, add the jam and spread it evenly. Top with the crumb topping and continue to bake for another 25-30 minutes, until baked through. As soon as the cake is baked, take it out of the oven and sprinkle on the flaked almonds abundantly. Let it cool down completely, dust with icing sugar, and serve. Yields 8 individual squares.

MINI VEGAN DOUBLE CHOCOLATE STRAWBERRY CAKE

Few things make me as happy as fresh strawberries showing up in shops around late March and early April. They are such a delightful sign of spring arriving that it truly warms my heart seeing them pop up everywhere.

And even though these days they are available year-round, the sweetest ones will always be the early spring ones. Fragrant, delicious, and still a tiny bit tangy, pairing perfectly with rich vegan white chocolate ganache and dark chocolate mousse. A wonderful little spring cake.

You do not have to use liqueur if you don't want to or if you are serving the cake to any children, of course. You can fully opt out or use some strawberry nectar, although that will make the cake a touch sweeter.

Ingredients

For the soft chocolate cake

120 grams plain flour
150 grams granulated sugar
35 grams unsweetened cocoa powder
3/4 teaspoon baking soda
1/8 teaspoon salt
150 millilitres boiling hot water
30 millilitres neutral oil
1 ½ teaspoons apple cider vinegar
1 ½ teaspoons vanilla bean paste
25 millilitres vegan strawberry liqueur, optional

For the fresh strawberry insert

60 grams fresh strawberries, hulled
30 grams light brown sugar
10 grams cornflour
10 millilitres cold water
10 grams vegan block butter
1/2 teaspoon vanilla bean paste

For the rich white chocolate ganache

200 grams vegan white chocolate
50 millilitres vegan double cream
15 grams vegan block butter
1/2 teaspoon vanilla bean paste

For the dark chocolate mousse

125 grams dark chocolate (75-80%)
150 millilitres vegan double cream

Preparation

Start by making the strawberry gelée insert, because it needs to be completely frozen. Line a small round cake frame or mousse mold (10 cm) with a strip of acetate or baking parchment and set it aside. Place the hulled and chopped strawberries into a bowl, add sugar, water and cornflour, and mash until smooth. Alternatively, blend it completely by using an immersion blender.

Pour the mixture into a heavy saucepan and place it over medium heat. Let it come to a boil, stirring often. Once it starts to boil, cook until thickened, about 3 minutes, stirring vigorously. As soon as it is done, remove it from the heat and add in the vegan block butter and vanilla. Mix very well, making sure to incorporate the butter completely, and transfer it to the prepared cake frame. Level the top as best as you can and cover it with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 6 hours, or until frozen solid.

This can also be done the night before.

Right after making the insert, make the dark chocolate mousse. Chop the chocolate finely and add it to a saucepan, along with the vegan cream, and place everything over low heat. Melt it together slowly, stirring gently, without letting it come to a boil. Remove from the heat, let it cool down to room temperature, and then cover the top with a piece of cling film or baking parchment, and place into the refrigerator for at least 6 hours or overnight.

Next, or the next day, make the vegan chocolate cake layers. Let the oven preheat to 180°C. Line a round cake pan (16 cm) with baking parchment, bottom and sides, and set it aside. Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and mix very well. Make a well in the centre, pour in all the wet ingredients, and whisk until just combined. Immediately pour the batter into the prepared pan, and bake in a nicely preheated oven, at 180°C, for about 20-25 minutes, or until done. As every over bakes differently, check with a toothpick to make sure it stays soft. Mine was done after exactly 23 minutes. Let the baked cake cool in the pan completely.

Finally, make the white chocolate ganache by melting together the chopped vegan white chocolate, vegan double cream, vegan butter, and vanilla. Take your time with this step, making sure the chocolate doesn't catch on the bottom and burn. Once melted, remove from heat and leave at room temperature for a while, until it is the consistency of runny peanut butter - thickened but still pourable.

Once everything is ready, proceed to assemble the cake.

Take the cooled dark chocolate mousse out of the refrigerator, and whip it with an electric mixer on high until a thick mousse forms. Level the cake, if needed, and slice it into three thin layers. You can keep them all the same thickness or you can play around and make the bottom one the thickest, followed by the two other layers being thinner. That is up to you and your creativity.

Place the first cake layer on the serving platter, close a cake form around it, and line it with a strip of acetate. If using liqueur, brush it gently on top of the cake and let it soak in. Place the frozen insert in the centre of the cake layer, and pour the cooled white chocolate ganache over and around it. Make sure that there are no air bubbles around the insert.

Add the second cake layer, followed by half of the dark chocolate mousse. Add the third and final cake layer, which will be the thinnest one if you decided to make them that way, press it down lightly with your hand, and use the rest of the mousse to decorate as desired.

Place the whole platter in the refrigerator for at least 8 hours or overnight, and serve the cake in thin slices with strong coffee. Yields 8 very rich servings or 12 smaller ones.

MINI VEGAN CHERRY BROWNIE CAKE

The first post I ever published on my blog were my sour cherry brownies, with less-than-stellar styling and one defiant little cherry that fell out just as I was about to take the photo. But all that mattered in that moment was taking the photo and posting the recipe. And I did post it, with great joy and pride.

To me, making cakes is never a hassle. I truly love each step of the way, from preparation, to baking, to assembly. It is something that makes me feel alive.

And this little cake is a heartfelt homage to that very first recipe, full of rich vegan chocolate buttercream, brownie-like cake layers, and of course, sour cherries. It would not be a special occasion cake if it did not have cherries.

Even though it is not a large cake and it serves a very small crowd, it does give endless enjoyment on each bite. It is best served very well chilled, with a cup of freshly brewed coffee, but I do have to say, cherry brandy pairs exceptionally well, too.

Ingredients

For the chocolate brownie layers

180 grams plain flour
200 grams granulated sugar
20 grams unsweetened cocoa powder
3 teaspoons instant espresso powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
240 millilitres boiling water
40 millilitres neutral oil
2 teaspoons apple cider vinegar
1 heaping teaspoon vanilla bean paste

For the cherry almond filling

200 grams vegan block butter, softened
1/2 teaspoon vanilla bean paste
15 grams glucose syrup
60 millilitres Disaronno liqueur
120 grams toasted almonds, finely ground
120 grams icing sugar, sifted
30 grams unsweetened cocoa powder, sifted
1 teaspoon instant espresso powder
75 grams sour cherries, chopped

Preparation

Start by making the chocolate brownie cake layers. Line a medium square cake pan (18x18 cm) with baking parchment, bottom and sides, and set it aside. Let the oven preheat to 180°C.

Place the cocoa powder, granulated sugar, and espresso powder in a medium bowl, and pour in the boiling hot water. Mix very well and let the sugar dissolve and cocoa powder bloom. As soon as that mixture is lukewarm, sift together the plain flour, salt, baking soda, and baking powder, and pour in the bloomed cocoa. Add in the rest of the wet ingredients, and mix until just combined.

Immediately pour the batter into the prepared pan and bake the cake in a nicely preheated oven, at 180°C, for 15-18 minutes. Check the cake with a toothpick even before the indicated time, as it will be tall, making sure it stays soft and fudgy. Mine was done after exactly 17 minutes. Let it cool in the pan completely.

When the cake is almost completely cool, start working on the buttercream. Place the ground almonds, cocoa powder, espresso powder, and the icing sugar into a bowl, and bring the liqueur to a boil. It should only come to a boil and not reduce. Once boiling, pour it over the almonds, mix well, and let it cool down to room temperature.

Place the softened vegan block butter into a large bowl, add in the vanilla and the glucose, and whip with an electric mixer on high for about 2-3 minutes, or until lighter in colour and creamy. Scrape down the sides, and whip for a few minutes more, until it starts to almost resemble whipped cream.

When the buttercream is ready, add in the cooled almonds and blend well. Scrape down the sides once again, and continue whipping until smooth. Place the bowl into the refrigerator for about 10 minutes or so.

When everything is cool and ready, proceed to assemble the cake.

Level the cake if needed, slice it in half lengthwise, to create two thin strips of cake, and then cut each of them in half to create four very thin layers. Whip the buttercream once more until light and creamy and divide it into four equal parts by weight. Separate one of them into a separate container, add in the chopped sour cherries, and mix them through.

Place the first cake layer on the serving platter, add one-fourth of the plain filling, and smooth it nicely. Add another cake layer, spread evenly the sour cherry part of the filling, and top with another cake layer. Spread one more portion of the filling, and top with the final layer.

The cake will be firm, so use the remaining buttercream to frost and decorate to your liking. Place the cake into the refrigerator for at least 8 hours, and serve with strong coffee. Yields 8 rich servings or 12 more modest ones.

MINI VEGAN WALNUT CHOCOLATE ORANGE CAKE

Whenever walnut cakes are mentioned, I always remember how adamantly against them I was all my childhood. Something about them simply did not sit right with my tiny self, and I am actually quite proud of how well I voiced my absolute disdain for anything containing walnuts.

But preferences change as we age, and today, walnut cakes are among my firm favourites, right next to fruit layer cakes. Walnuts simply pair perfectly with chocolate, vanilla, warm spices, applesauce and apple butter, and even in carrot cakes. They are simply that versatile and lovely.

And this little beauty is, hands down, one of my favourites as of lately. As someone who has loved that classic chocolate and orange pairing since earliest childhood, I find this cake simply irresistible.

Rich walnut layers, smooth chocolate orange buttercream, and some additional molten dark chocolate on top. What's not to adore about it?

I am also happy to say that it both transports and slices wonderfully, so it can make for a wonderful gift over the upcoming holiday period.

And if you love mini vegan cakes as much as I do, I am happy to tell you that you can find many more in my cookbook.

Ingredients

For the soft walnut cake layers

160 grams plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
100 grams granulated sugar
50 grams light brown sugar
75 grams toasted walnuts, finely ground
40 millilitres neutral oil
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla bean paste
220 millilitres carbonated water

For the walnut chocolate vegan buttercream filling

150 grams vegan block butter, softened
75 grams toasted walnuts, ground
100 grams icing sugar, sifted
25 grams unsweetened cocoa powder, sifted
50 ml boiling hot orange juice
2 tablespoons fresh orange zest
1/2 teaspoon vanilla bean paste

Preparation

Start by making the cake layers. Let the oven preheat to 180°C and line a square cake pan (18x18 cm) with baking parchment, bottom and sides.

Sift the flour with the baking powder and baking soda, add them to a medium bowl, and add in both types of sugar, along with the walnuts. Whisk to combine. Pour in all of the wet ingredients, without any particular order, and mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 22-25 minutes. Remove from the oven and let it cool down in the pan completely.

When the cake is almost completely cool, start working on the buttercream. Place the ground walnuts, cocoa powder, and half of the icing sugar into a bowl, and separately let the fresh orange juice come to a boil. Once boiling, pour it over the walnuts, mix well, and let it cool down to room temperature.

Place the softened vegan block butter into a large bowl, add in the vanilla and orange zest, and whip with an electric mixer on high for about 2-3 minutes, or until light in colour and creamy. Sift in the rest of the icing sugar, and blend it very well.

Finally, when the buttercream is almost ready, add in the cooled walnuts, and blend well. Scrape down the sides of the bowl, and whip again. Place the bowl into the refrigerator for about 10 minutes or so.

Once everything is ready, proceed to assemble the cake. Level the cooled cake if needed, slice it in half lengthwise, to create two thin and long strips of cake, and then cut each of them in half to create four very thin layers. Whip the buttercream once more until light and creamy and divide it into four equal parts.

This is best done by weight.

Place the first cake layer on the serving platter, and add a portion of the prepared filling. Continue stacking the cake layers until all of them are used up. As the cake is firm, use the remaining buttercream to frost and decorate to your liking. Place it into the refrigerator for at least 8 hours, and serve with strong coffee. Yields 8 rich servings or 12 more modest ones.