This 4-inch Mini Vegan Chocolate Cake layered with a flavorful dairy-free ganache is an easy and indulgent dessert made from scratch. It's cute and perfect for two people.
– ▢1 c full fat coconut milk – ▢¾ c vegan chocolate chips – ▢⅓ c boiling water – ▢⅓ c cacao powder – ▢⅓ + ¼ c all-purpose flour – ▢2 teaspoon baking powder – ▢½ c organic cane sugar – ▢¼ teaspoon salt – ▢¼ c applesauce – ▢⅓ c almond milk – ▢2 tbsp plus 2 tsp olive oil – ▢1 teaspoon vanilla extract – ▢ 4 tbsp pomegranate seeds – ▢5 tbsp shredded coconut
Scoop out the solid part of coconut milk and add it to a small pot. Add chocolate chips and bring to a gentle simmer. Remove from the heat, transfer to a heatproof bowl and let it cool on a counter. Place in a refrigerator to cool for at least 2 hours.
Remove the frosting from the fridge and using a spatula, whisk until it’s firm but smooth and suitable for frosting the cake.
Preheat the oven to 350 F and cover the bottom and the sides of 2 mini springform pans with a parchment paper. In a small bowl whisk cacao powder and boiling water. Set aside.
In a medium bowl whisk together flour, baking powder, sugar and salt. In a small bowl whisk together applesauce, almond milk, olive oil and vanilla extract. Stir wet ingredients into the dry ingredients.
Add in the cocoa powder and water mixture and stir until all ingredients are combined.
Divide the batter evenly between two mini springform pans and bake for 30-35 minutes or until toothpick inserted in the middle of a cake, comes out with fewer crumbs. Remove cake from the oven, let it cool for 5 minutes and then transfer on a wire rack.
Using a spatula, generously spread the chocolate ganache on one of the cakes. Cover with a second cake. Spread the ganache on the sides of the cake.
Sprinkle the sides of the cake with the shredded coconut. You can use your fingers to press the coconut into the frosting. Top the cake with the pomegranate seeds and serve.