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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Mini Chocolate Cakes are Perfect for Ice Cream Sundaes

    Vegan Mini Chocolate Cakes are Perfect for Ice Cream Sundaes

    0
    By Alisa Fleming on September 3, 2022 Dairy Free Desserts, Dairy-Free Recipes

    Years ago, Teresa Makin submitted a recipe for one of our recipe contests, which she called “decadent chocolate ice cream cups.” They’re really vegan mini chocolate cakes baked in a shortcake pan to make a perfect “cup” for your ice cream. But the recipe will work in any single-serve style cake pan. We’ve included some more notes on cake pans below.

    Vegan Mini Chocolate Cakes Recipe - for the perfect dairy-free, nut-free, soy-free personal sundaes!

    Vegan Mini Chocolate Cakes are Perfect for Ice Cream Sundaes

    As mentioned, Teresa uses a shortcake pan, which is like a muffin pan, but each well has a bump at the bottom to make a “bowl” for your dairy-free ice cream on top. There are fancy shortcake pans and even silicone shortcake pans. We’ve also seen them called brownie bowl pans, and mini bundt pans would also work well.

    If you don’t have any of these pan options, you can bake these vegan mini chocolate cakes in large muffin tins. Technically you can even bake this recipe as a full cake. Just be sure to adjust the baking time if changing the pan sizes. If using smaller pans, like muffin tins, keep a close eye since they will bake faster. You’ll know you’re using a smaller pan if the batter fills more than 12 wells!

    Vegan Mini Chocolate Cakes Recipe - for the perfect dairy-free, nut-free, soy-free personal sundaes!

    Special Diet Notes: Vegan Mini Chocolate Cakes

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to choose the milk beverage and yogurt alternative that suit your dietary needs.

    Vegan Mini Chocolate Cakes
     
    Print
    Prep time
    15 mins
    Cook time
    40 mins
    Total time
    55 mins
     
    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.
    Author: Teresa Makin
    Recipe type: Dessert
    Cuisine: American
    Serves: 12 mini cakes
    Ingredients
    • 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
    Instructions
    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
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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