MINI VEGAN DOUBLE CHOCOLATE STRAWBERRY CAKE

We are barely over a month away from spring and that makes me tremendously happy. I have always preferred warmer weather, and the idea of longer, sunnier days just fills me with endless excitement.

With that in mind, may I present to you a lovely mini vegan cake, full of sweet strawberries, white and milk vegan chocolate, and bright and fresh lemons, for that beautiful spring-like joy. Truly a tiny little gem, perfect for any kind of smaller gathering or even just a brunch.

Two soft vanilla cake layers, generous amounts of milk chocolate ganache, layer upon layer of billowing white chocolate mousse, and ripe strawberry jelly make this cake so effortlessly perfect. The only thing left to do is take a tiny little dessert spoon and enjoy.

Ingredients

For the soft vanilla cake layers

50 grams plain flour
10 grams cornflour 50 grams granulated sugar
1/8 teaspoon salt
1 teaspoon baking powder
60 millilitres carbonated water
15 millilitres neutral oil
1 teaspoon vanilla bean paste

For the whipped vegan white chocolate mousse

200 grams vegan white chocolate
60 grams vegan block butter
120 millilitres vegan double cream
1 teaspoon vanilla bean paste
1 teaspoon whipped cream stabiliser

For the strawberry jelly

100 grams strawberries, fresh or defrosted
45 grams light brown sugar
10 grams cornflour
20 millilitres fresh lemon juice
1/2 teaspoon lemon zest
10 grams vegan block butter

For the vegan milk chocolate ganache

120 grams vegan milk chocolate
40 millilitres vegan double cream

Preparation

Start by making the strawberry jelly, as it needs to be frozen. Line a small round (10 cm) cake frame or mousse mold with a strip of acetate or baking parchment and set it aside. Place the fruit into a bowl, add the lemon juice and zest, sugar, and cornflour, and mash until smooth. Alternatively, for a perfectly smooth jelly, blend everything in a 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.

Mix very well, making sure to incorporate the butter completely, and transfer it to the prepared frame. Level the top 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.

For the vegan white chocolate mousse, chop the chocolate finely and add it to a saucepan, along with the vegan cream and butter, and place everything over low heat. Melt it together slowly, stirring gently, remove from the heat, add in the vanilla, and let it cool down to room temperature. Cover with a piece of cling film or baking parchment, and place into the refrigerator for at least 6 hours or overnight.

For the soft cake layers, start by letting the oven preheat to 180°C and lining a small rectangular cake pan (10x20 cm) with baking parchment. Take a medium bowl and sift in the flour, cornflour, baking powder, and the salt. Whisk to combine, add in sugar, and whisk once again. Add in all the wet ingredients, 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 8-10 minutes. The cake is very thin, so check early with a toothpick to make sure it is baked through and soft. Once baked, remove it from the oven and let it cool down completely in the pan.

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

Level the cake if necessary, and using a cake form or a 10-cm cookie cutter, cut out two 10-cm rounds from it. Reserve the remaining cake as a snack. Whip the white chocolate ganache until soft peaks form, sift in the whipped cream stabiliser, and continue whipping on the highest setting until stiff peaks form. Divide into four equal parts and place it into the refrigerator briefly.

To make the milk chocolate ganache, chop the chocolate finely, place it in a saucepan, and add in the vegan double cream. Melt over low heat and let it cool down, but still remain pourable. Place the first cake layer onto the serving platter, close a cake ring around it, and line it with a tall strip of acetate. Pour the ganache over the cake layer and place it into the refrigerator.

Once firmed up, take the cake out and add one-fourth of the white chocolate mousse, followed by the frozen strawberry jelly. Be gentle because the mousse will be soft. Add another cake layer on top and spread another fourth of the white chocolate mousse over it. Place it into the refrigerator for at least 8 hours, along with the remaining mousse in an airtight container.

The next day, remove the cake from the cake ring, remove the acetate, and decorate the cake using the leftover mousse. Add some additional strawberries if desired and serve. Yields 8 rich servings.

VEGAN SHORTBREAD TEA COOKIES

This type of cookie is what I would deem the best for tea. Five ingredients and minimal effort. Perfectly buttery, melts on every bite, and keeps for a very long time at room temperature.

It is also very easy to prepare, requiring a sturdy spatula or a fork and a bowl. That's it. The sheer beauty of simplicity.

I flavoured it generously with vanilla, but if you want, you can also add a drop of walnut or almond flavouring. Feel free to add some fresh lemon or orange zest. You can even dip them in some dark chocolate for a beautifully striking effect.

However you decide to decorate them, I truly hope you enjoy every bite with your favourite tea, because they are equally delicious right off the baking sheet and the next day.

Ingredients
120 grams vegan block butter, cold
50 grams icing sugar, sifted
2 teaspoons vanilla bean paste
150 grams plain flour
40 grams cornflour

Preparation

Because these are so quick to prepare, let the oven preheat to 180°C and line two large baking sheets with baking parchment.

Place the butter into a medium bowl and mash it well using a wooden spoon, a spatula, or a fork. Add in the vanilla and blend it well in the same fashion. The key is not to incorporate too much air into these, so using a fork or a spatula works best.

Add in the dry ingredients and keep mashing and mixing until a dough starts to come together. Lightly knead it to form a smooth ball, and immediately roll it out between two sheets of parchment paper. Roll them out to 6 millimetres in thickness and use a 5-centimetre round cookie cutter, cut as many rounds as you can. Arrange them on the baking sheet, briefly knead the dough and roll it out again, repeating the process until all of it is used up.

Bake the cookies in a nicely preheated oven, at 180°C, for about 10 minutes. They should remain light in colour and very soft. Let them stand on the baking sheet for about 10-15 minutes, and they're ready to serve. Yields 32 cookies.

MINI VEGAN CHOCOLATE MUD CAKE

Another Friday, another mini vegan cake. It is very obvious how in love I am with them and just how much I enjoy making tiny little sweet treats.

And the humble sweet potato is one of the best additions to desserts out there. I have used it in no-bake cakes, in truffles, snack bars, and as you can see, it is simply perfect in cakes, as well. It gives wonderfully earthy, almost caramelized and rich undertones to any treat it enriches, and I love it for that reason alone.

In frostings, it is truly unmatched. It achieves that perfect truffle-like texture so effortlessly, even just combined with cocoa powder and a touch of maple syrup, but that is a story for another recipe and another day.

On a final note, you can absolutely use boiled, steamed, and roasted sweet potato, it truly does not matter for this cake. The only thing that matters is that it is cooked through, soft, not watery, and mashed well before being added to the cake batter or frosting.

As with all my cakes, serve it in thin slices, with strong coffee, and enjoy.

Ingredients

For the vegan mud cake

90 grams plain flour, sifted
25 grams unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
130 grams sweet potatoes, cooked and mashed
120 grams granulated sugar
30 millilitres neutral oil
1 heaping teaspoon vanilla bean paste
150 millilitres carbonated water

For the vegan fudge frosting

250 grams sweet potatoes, cooked and mashed
60 grams vegan block butter, melted and cooled
100 grams dark chocolate, melted and cooled (70%)
50 grams toasted almonds, ground
1 teaspoon fresh orange zest
1/2 teaspoon apricot extract
1/2 teaspoon vanilla bean paste

Preparation

Start by making the chocolate fudge cake. Let the oven preheat to 180°C and line a small round cake tin (13 cm) with baking parchment, bottom and sides. Sift together the flour with the cocoa powder, baking powder, and baking soda. Add in the sugar and salt, and whisk everything together. In a separate bowl, whisk or blend together the mashed sweet potatoes, oil, and vanilla until smooth.

Add the wet ingredients to the dry, along with the carbonated water, and fold everything gently, making sure not to overmix. Pour it into the prepared cake tin, level the top, and bake immediately, in a nicely preheated oven, at 180°C, for about 60-65 minutes. Just like any cake, check it with a toothpick to make sure it does not dry out. Take it out of the oven and let it cool down completely in the tin.

Once the cake is cool, proceed to make the filling. Place the mashed sweet potatoes in a medium bowl, add in melted dark chocolate and melted vegan butter, and mix well. Add in the orange zest, apricot extract, and the vanilla, along with the ground almonds, and mix vigorously until smooth. If you wish, you can use a mixer on the lowest setting for this.

Spread the frosting over the cooled cake and place the whole tin in the refrigerator for at least 8 hours. Once ready to serve, remove from the cake tin, top with chocolate shavings, chocolate shards, flaked almonds, or some unsweetened cocoa powder, and serve with freshly brewed coffee. Yields 8-10 servings.

MINI VEGAN IRISH COFFEE LAYER CAKE

Mini vegan cakes are one of those sweet treats that are perfect as an everyday dessert, for smaller gatherings, as well as for gifting; which is why I love them so much. There is something so precious in a tiny layer cake, and fortunately, many agree with me.

My love for coffee is very well known, so it is not a surprise that I find this cake irresistible. Three layers of perfectly soft espresso cake, additionally soaked in whiskey syrup and plenty of vegan white chocolate fudge frosting truly make this a wonderful little coffee time delight.

This filling is actually one of my personal favourites, because its texture is incredibly similar to homemade chocolate fudge, but without the sweetness it typically has. Especially combined with strong espresso; that marvellous contrast makes it truly, truly shine.

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

Ingredients

For the coffee cake layers

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

For the vegan white chocolate fudge filling

200 grams vegan white chocolate
100 millilitres vegan double cream
50 grams vegan block butter
1/2 teaspoon vanilla bean paste
100 grams vegan double cream, cold
50 grams soy milk powder

For the whiskey syrup

100 millilitres boiling water
2 teaspoons instant espresso powder
20 millilitres whiskey

Preparation

Start by making the base for the fudge filling. Chop the chocolate very finely and place it in a saucepan. Add in the vegan double cream, vanilla, and the vegan butter, and place everything over low heat. Melt it together slowly, stirring from time to time, and once melted, remove from the heat, and let it cool down to room temperature. Cover with a piece of cling film or baking parchment, and place into the refrigerator for at least 6 hours or overnight.

To make the cake layers, start by preheating the oven to 180°C and lining a small rectangular cake pan or a loaf pan (10x20 cm) with baking parchment, bottom and sides. Sift together the flour with the baking soda and baking powder, add in the sugar, espresso powder, and salt, and whisk well. Pour in the wet ingredients in no particular order and gently stir to combine. Pour the batter into the prepared pan and bake immediately in a nicely preheated oven, at 180°C, for 30-35 minutes. Make sure you check it early on, so it stays moist. Once baked, remove from the oven and let it cool down in the pan completely.

To make the whiskey syrup, simply combine the boiling water with the espresso powder and whiskey, mix very well so the coffee dissolves, and let it cool down completely.

When everything is cool to the touch, level the cake if necessary, and slice it into three thin layers. Take the chilled ganache out of the refrigerator and briefly whip it on low speed. Whip the cold vegan double cream separately until soft peaks form, then add it to the ganache, along with the sifted soy milk powder, and whip on the highest setting until stiff peaks form. Divide it into three equal parts by weight.

Place the first cake layer onto the serving platter and generously brush it with the whiskey syrup. Add a third of the fudge filling, and place the second cake layer on top. Repeat the process once more, and decorate the cake as desired with the remaining filling. As almost all of my cakes, this one is pretty sturdy and stable, so it can be decorated immediately.

Place the platter into the refrigerator for 8 hours or overnight and serve with strong coffee. Yields 8 rich servings.

MINI VEGAN CHERRY CHOCOLATE COFFEE CAKE

When it comes to coffee-time treats, my first choice will always be a crumb cake. There is something so special in its texture that is beyond appealing to me, hence why I wholeheartedly recommend it to anyone who wants to upgrade their coffee time.

And this particular one? She is a work of art. Soft chocolate coffee cake, tangy sour cherry jam, and that glorious crumb topping make for one amazing treat. I do love coffee cakes, so this is a very biased take, but I give you my word, this cake is perfect to be slowly enjoyed, especially on a cold winter's day.

One piece of advice I have when it comes to my coffee cakes in general is to use a piping bag to add the jam topping. Even a regular freezer bag with a corner cut off will work. I truly find it is the best way to do it because that way, the jam will not sink into the cake, but rather stay on top, just below the crumb topping.

Of course, you can add it onto the cake in teaspoons, and that will work just as well. The main goal is not to put everything in one spot and try to spread it, because the cake will not be baked through and the jam will sink. Spoken from experience.

Ingredients

For the chocolate coffee cake batter

150 grams plain flour
50 grams toasted almonds, finely ground
120 grams granulated sugar
15 grams unsweetened cocoa powder
1/2 teaspoon instant espresso powder
1 teaspoon baking soda
200 millilitres carbonated water
45 millilitres neutral oil
2 teaspoons apple cider vinegar
1 teaspoon vanilla bean paste

For the sour cherry jam

250 grams sour cherries, fresh or defrosted
50 grams light brown sugar
2 teaspoons cold water
1 teaspoon cornflour

For the crumb topping

20 grams vegan block butter, melted
20 grams granulated sugar
40 grams plain flour

Preparation

Start by making the sour cherry jam. Roughly chop the cherries, add them to a heavy pot, add in the sugar, and place over medium heat. Let it slowly come to a boil, stirring from time to time, and cook for about 15 minutes, until thickened.

Separately whisk together the cornflour and cold water, add them to the jam, and cook, stirring constantly, for about 3 minutes or so. Remove from the heat and let it cool down completely. You can stir it from time to time, as it cools, but this is purely optional.

To make the crumb topping, mix the melted vegan block butter with the sugar and flour until big pieces of crumble form. Place it in the refrigerator until needed.

Turn the oven on to preheat to 180°C and line a medium round cake pan (15 cm) with baking parchment, bottom and sides. It would be good to use a somewhat deeper cake pan, so the cake can rise nicely and that there is enough room for everything.

Sift the flour, cocoa powder, and baking soda, add in the ground almonds, instant espresso, and granulated sugar, and whisk to combine. Separately whisk together all the wet ingredients, add them to the prepared dry ingredients, and mix until just combined.

Pour the cake batter into the prepared pan and place it immediately in the preheated oven, for just 10 minutes, so the surface firms up slightly. After about 10 minutes or so, take the cake out of the oven, add the cherry jam and the crumb topping, and continue to bake for another 45-50 minutes, for a total of 1 hour. Make sure you check the cake early on, so it stays soft.

Once baked, remove from the oven and let it cool down completely in the pan. Serve with coffee. Yields 10 servings.