MINI VEGAN STRAWBERRY STRACCIATELLA CAKE

This is a wonderful mini vegan spring layer cake, full to the brim with fresh strawberries, dark chocolate, vanilla, and almonds. The perfect flavour combination for afternoon coffee or tea.

There is something truly special in fruit cakes, and they will possibly forever be one of my dearest things to make and enjoy. And here, beautiful fresh strawberries pair so well with vanilla and almonds. And dark chocolate, naturally.

Speaking of that, I used a 70% chocolate bar because I know that one is the middle ground when it comes to my trusted taste-testers and myself, but feel free to use an even darker bar if you like. That crunch from the chocolate shavings is simply unexpectedly delightful.

It slices perfectly despite its height, so you can easily get 20 thin slices, more than plenty for a smaller gathering. I emphasise this because we are headed for the warmer part of the year and I believe many of us have been eagerly awaiting outdoor get-togethers.

One thing I do want to point out, though; if you are using frozen strawberries that you plan on defrosting for this, use more than you believe you need. When testing the recipe, I had to use 150 grams of frozen strawberries to get 120 grams of puree, so do plan accordingly.

The decoration I leave up to you, as always, but I chose as many fresh strawberries as I could add, and some amaretto coffee to go along. Feel free to add some flaked almonds, they would be magical in this combination, as well.

Ingredients

For the fresh strawberry cake layers

120 grams strawberries, fresh or defrosted
100 grams plain flour
75 grams light brown sugar
1 1/4 teaspoons baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
35 millilitres neutral oil
1 1/2 teaspoons fresh lemon juice
30 millilitres carbonated water
1 teaspoon vanilla bean paste

For the vanilla almond cake layers

100 grams plain flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
100 grams granulated sugar
30 grams blanched almonds, finely ground
1 teaspoon apple cider vinegar
30 millilitres neutral oil
1 teaspoon vanilla bean paste
1/2 teaspoon almond extract
150 millilitres carbonated water

For the stracciatella filling

350 millilitres soy milk, cold
75 grams granulated sugar
50 grams cornflour
150 grams vegan block butter, softened
1 teaspoon vanilla bean paste
100 grams dark chocolate (70%)

Preparation

Let the oven preheat to 180°C and line two medium round cake pans (15 cm) with baking parchment, bottom and sides. It does not really matter which cake you make first, because they will both go into the oven at the same time.

If your oven has room for just one cake, bake the other one once the first one is baked, so the baking soda can still work.

Place the strawberries into a blender or a small food processor and let it work until they are completely pureed. Add in the rest of the wet ingredients and blend very well. Separately sift together the dry ingredients into a medium bowl, add in the sugar, and mix it through very well. Pour the fruit puree into the dry ingredients, and stir until just combined.

If you notice that the batter is very thick, add a small splash of water, not more than a tablespoon.

For the vanilla almond cake, sift together all the dry ingredients into a medium bowl, and then add in the sugar and ground almonds. Mix well, add in all of the wet ingredients in no particular order, and gently mix until only combined.

Pour both cake batters into the prepared pans and bake immediately, in a nicely preheated oven, at 180°C, for 18-22 minutes. Make sure you check them with a toothpick, so they do not dry out in the oven. Remove them from the oven and let them cool completely in the pans.

Both of my cakes were done after exactly 20 minutes.

While the cakes are cooling, make the custard buttercream. Pour the soy milk into a heavy saucepan, sift in the cornflour, add the sugar, and whisk very well. Place the pan over medium-high heat and let it slowly come to a boil. Once boiling, start stirring constantly, and cook for about 2-3 minutes, until it resembles a soft custard. Remove from the heat, cover the surface with a piece of cling film or a round of baking parchment, and let it cool down to room temperature, about 45 minutes.

While the custard and the cakes are cooling down, make chocolate shavings from a bar of dark chocolate, and place them into the refrigerator to harden and become brittle. This will come in handy later on.

Once the custard is almost at room temperature, transfer it to a large bowl, and whip with an electric mixer on the highest setting until smooth and very creamy. At this point, it might seem that it lost some of the firmness, but that is fine. Add the softened vegan block butter and vanilla directly into the custard, and proceed to whip on the highest setting until very airy, light, and fully combined. Place the bowl into the refrigerator for about 30-40 minutes.

If you taste it at this point, it will resemble soft ice cream.

While the filling is setting, level the cakes if needed, and slice the strawberry cake into three thin layers, and vanilla cake into four thin layers. This is best done using a cake leveler, because the layers are so very thin.

Once everything is cool to the touch, remove the filling from the refrigerator and add in the chocolate shavings you made earlier. Add them directly to the filling and whip on high one last time. That was, some pieces will remain larger, for added texture.

Place the first vanilla layer on the cake platter and add a portion of the filling. If you want to be precise, 70 grams of filling goes on each layer. Top with a strawberry layer, and add another 70 grams of filling. Continue stacking, alternating cake layers, until all of them are used up. Because the cake is firm, you can use the remaining filling to frost the top and sides.

Place the cake into the refrigerator for at least 8 hours or overnight, and serve in thin slices. Keep in mind that the slices will not be perfect because of the chocolate pieces. Yields 20 servings.

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.