My super delicious Christmas mini cakes recipe is finally here to indulge your festive time. This is my last recipe before Christmas, so I’ve decided to make it count. I am very much getting into the Christmas mood with these Mini Cakes. I wanted to create a simple and easy to make cake recipe that would tie in great with the festive theme. So, do not be scared to try this recipe out; it is festive and super easy to make. The vegan chocolate cake is richly flavored, soft, moist, and filled with delicious berry jam plus an indulgent chocolate glaze.
Prep Time: 20min Cook Time: 40min Serves: 6 Servings
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Tips to make perfect vegan chocolate Christmas Cake
Milk - Instead of regular milk, use your favorite non-dairy milk. I recommend you use an unsweetened and unflavoured one. Homemade milk, like cashew or oat milk, is fine, too.
Egg - To make egg-free cake, the most effective method for this recipe is apple sauce. By using applesauce, you replace the leavening that the raising agent and the eggs would otherwise provide. Your results should be just as good as they would be with a batter made with eggs.
Don’t overmix your batter if you want the very best texture for your cake.
Try using a good quality dark cacao powder for a rich chocolate flavor.
For a Christmas flavor, use my Christmas Spice Blend
Try to use a natural jam that is sugar-free and has no additives. You can replace berry jam with orange or marmalade for a different flavor but still, keep the Christmas spirit.
Christmas Mini Chocolate Cake
My delicious chocolate cakes are flavored with my special Christmas Spice Blend and are topped with a smooth vegan chocolate glaze. They are rich, soft, and intensely flavored and make a perfect festive celebration cake! Chocolate Christmas Cakes are a delicious twist on a holiday classic with a rich chocolate spice paired with berries and silky chocolate glaze. These cakes are vegan and tree nut-free and I promise you, they will be one of the best chocolate cakes you have ever tasted.
2 ½ cups all-purpose flour
1 cup brown sugar
3/4 cup of cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp Christmas Spice Blend
⅔ cup vegetable or canola oil
1 ½ tbsp apple cider vinegar
1 1/2 cups of milk, any kind works here (I tested it with almond milk and regular dairy milk), at room temperature
½ cup of applesauce
Preheat your oven to 180 degrees and line 1 rectangular baking tray with baking paper.
In a small bowl or measuring cup, mix the apple cider vinegar and milk. Set aside.
In the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and spices. Mix.
Add in the oil, milk+apple cider vinegar mixture, and applesauce. Mix until just combined (be careful not to over-mix), scraping down the sides as needed.
Pour the batter into the pan and bake for 33-38 minutes. You’ll know they’re done when a toothpick inserted in the middle comes out clean.
Remove from the oven once ready and leave to cool down before carefully removing it from the tin.
Place onto a flat surface and carefully cut out shapes using a 2" round cutter. You should end up with 11-12 shapes. Sandwich together with a generous dollop of cranberry jam, and top it with chocolate glaze.