How To Make A Chocolate Mini Cake

Chocolate Mini Cake

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This tiny cake recipe makes up a single 4-inch cake, perfect for sharing at small gatherings, on Valentine's Day, or as a small birthday cake!

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First, soak the cashews in a large bowl in either cold water overnight, hot water for an hour, or boil them for 20 minutes (until tender). Then drain the water.

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Add the peanuts (or nut/seeds of choice) and a pinch of salt to your food processor and process into a crumb consistency.

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Then, add the nut/seed butter, vanilla, and maple syrup, and blend the mixture again to combine.

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Add the coconut oil and blitz once more until well combined and crumbly. It should stick together when you press it between your fingers.

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Transfer the mixture to a 4 or 5-inch springform cake pan and press it down with a spoon until level. Set aside.

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In a blender, combine all the filling ingredients. Blend on high speed until completely smooth and lump-free, scraping down the sides of the jug, if needed.

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Pour the cream over the crust and tap the springform lightly against the surface. Then, transfer the pan to the freezer and allow it to thicken and set for 3-4 hours.

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If you want to add a melted chocolate topping, do so after freezing and place it back in the fridge for 10 minutes or until the topping firms up.

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Chocolate Mini Cake

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This no-bake chocolate mini cake combines a creamy chocolate-cashew filling with a nut (or seed) based crust - naturally sweetened, vegan, and gluten-free!

This tiny cake recipe makes up a single 4-inch cake, perfect for sharing at small gatherings, on Valentine's Day, or as a small birthday cake!

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First, soak the cashews in a large bowl in either cold water overnight, hot water for an hour, or boil them for 20 minutes (until tender). Then drain the water.

STEP 1

Add the peanuts (or nut/seeds of choice) and a pinch of salt to your food processor and process into a crumb consistency.

STEP 2

Then, add the nut/seed butter, vanilla, and maple syrup, and blend the mixture again to combine.

STEP 3

Add the coconut oil and blitz once more until well combined and crumbly. It should stick together when you press it between your fingers.

STEP 4

Transfer the mixture to a 4 or 5-inch springform cake pan and press it down with a spoon until level. Set aside.

STEP 5

In a blender, combine all the filling ingredients. Blend on high speed until completely smooth and lump-free, scraping down the sides of the jug, if needed.

STEP 6

Pour the cream over the crust and tap the springform lightly against the surface. Then, transfer the pan to the freezer and allow it to thicken and set for 3-4 hours.

STEP 7

If you want to add a melted chocolate topping, do so after freezing and place it back in the fridge for 10 minutes or until the topping firms up.

STEP 8

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Once set, allow the mini chocolate mousse cake to thaw for about 20-30 minutes, and then enjoy!

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Leftovers (if any) of this vegan mini chocolate cheesecake can be stored in the fridge or in the freezer.