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Vegan Mini Chocolate Cake



It has been kind of busy with the baby around, so I needed a quick fix for breakfast yesterday.

While the toddler was playing in the living room after her dinner and shower, I made these mini vegan chocolate cake in the kitchen.



This chocolate cake is moist and fudgey, even without milk and eggs! Best of all, you don't need your mixer. Just weigh the ingredients, mix and then bake.






Mini Vegan Chocolate Cake - Recipe adapted from Munira, Glazed Dessert
Makes about 10 mini cakes (Depending on your mold)
Ingredients:
-  94g flour
-  70g sugar*
-  2.5 tbsp cocoa powder
-  1/2 tsp baking soda
-  1/4 tsp salt
-  120ml water
-  60ml oil
-  1 tbsp vinegar
-  1 tsp vanilla





Method:
1.   In a large mixing bowl, whisk all the dry ingredients together.


2.   In another bowl, mix the wet ingredients together.


3.   Pour the wet ingredients from (2) into the dry ingredients. Whisk together till just combined. Take note not to over mix.


4.   Scoop the batter into your mini cake mold, filling about 3/4 full. Bake at preheated oven 170C for 20 mins.


5.   Remove pan from oven and cool for a few mins before unmolding. Cool completely on wire rack before storing in air tight container.




Packed these for my husband's breakfast.



Note:
-  You can also multiply the ingredients by 2, and bake in 3x6" pans. Bake in same temperature, up till 25 mins or until a skewer inserted in the centre comes out clean.

-  Original recipe calls for 100g sugar, I have reduced to 70g. The cake will taste like dark chocolate cake. If you fancy something sweeter, you can use original amount of sugar.
 Yum

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