Vegan Mini Chocolate Cakes
Prep time
Cook time
Total time
These individual cakes are made for sundaes! Everyone can top their dessert with a favorite flavor of dairy-free ice cream. You can even drizzle on dairy-free hot fudge, if desired.
Recipe type: Dessert
Cuisine: American
Serves: 12 mini cakes
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup natural cocoa powder (not Dutch-processed)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 1 cup plain dairy-free milk beverage
  • ½ cup canola oil (or your baking oil of choice)
  • ¼ cup plain dairy-free yogurt
  • Dairy-free ice cream, for serving
  1. Grease a mini shortcake pan or mini cake pan with 12 wells (see post above).
  2. Preheat your oven to 350ºF.
  3. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. Add the boiling water, milk beverage, oil, and yogurt, and mix with a hand mixer until smooth.
  5. Pour the batter into your prepared pan.
  6. Bake the cakes for 30 to 45 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  7. Allow the cakes to cool completely before removing them from the pan.
  8. Top with frozen dessert and other toppings as desired.
Nutrition Information
Serving size: 1 cake Calories: 301 Fat: 10.4g Saturated fat: 1.3g Carbohydrates: 53.2g Sugar: 33.9g Sodium: 279mg Fiber: 2.5g Protein: 3.3g
Recipe by Go Dairy Free at