Vegan Chocolate Mini Cakes with Coconut Milk Ganache : Simple & Irresistible

This isn’t a “compromise” dessert. This is a triumph. We’re making incredibly moist, deeply chocolatey little cakes that anyone would love, vegan or not. And we’re crowning them with a silky, glossy ganache made from coconut milk that’s so good, you might just want to eat it with a spoon. The magic? It all comes together with simple pantry staples, one bowl, and about as much effort as it takes to decide what to watch on TV. I built Food Meld on the idea that amazing flavor doesn’t have to be complicated, and this recipe is that philosophy in a perfect, chocolatey, single-serving package. So, preheat that oven, grab your favorite mixing bowl, and let’s cook something awesome together.

The Cake That Almost Wasn’t

This recipe has a funny little origin story. A few years back, my best friend (who’s been plant-based for ages) was coming over for a last-minute game night. I wanted to whip up a quick dessert, but I realized I was completely out of eggs and dairy. Classic Jackson move. Instead of panicking, I started thinking like my Grandma Walker used to—back when certain things in the pantry were just precious. What did we have? Flour, sugar, cocoa, oil, vinegar. The basics.

I threw them together, crossed my fingers, and slid the pan into the oven. The result was… fine. Edible. But it was missing that *wow* factor. It needed a crown. Riffing on a traditional ganache, I reached for a can of full-fat coconut milk I had for curry night. I heated it, poured it over some dark chocolate chips, and gave it a stir. The transformation was instant—this lush, luxurious sauce that smelled like a tropical chocolate bar. I drizzled it over the humble little cakes, and just like that, a “fine” dessert became an “OMG, what *is* this?!” moment. It was a beautiful reminder that sometimes the best recipes aren’t planned; they’re discovered in a pinch, with a little creativity and a lot of love for the person you’re feeding.

Gathering Your Flavor Arsenal

Here’s everything you’ll need. I’ve added my chef notes and swap-outs so you can make this recipe work with what you’ve got.

For the Cakes:

• 1 1/2 cups all-purpose flour: The trusty foundation. For a slightly denser, nuttier cake, you can swap half for whole wheat pastry flour.
• 3/4 cup unsweetened cocoa powder: **This is where the magic lives.** Use a good-quality natural or Dutch-process cocoa here. Dutch-process gives a darker, smoother chocolate flavor.
• 1 cup sugar: Granulated white sugar is perfect. For a less processed option, organic cane sugar works identically.
• 1 tsp baking soda: Our leavening hero. It reacts with the vinegar and cocoa to give these cakes their beautiful rise.
• 1/2 tsp salt: Never skip this! Salt is the ultimate flavor enhancer, especially in chocolate desserts. It makes the chocolate taste more… chocolatey.
• 1 cup water: Simple, right? Using water keeps the cake light and lets the chocolate shine.
• 1/3 cup neutral oil (canola, vegetable, or refined coconut): Oil gives us that tender, moist crumb that stays soft for days. Melted vegan butter also works in a pinch.
• 1 tbsp white or apple cider vinegar: Don’t worry, you won’t taste it! It reacts with the baking soda to create lift and acts as our egg replacement. Lemon juice works too.
• 1 tsp vanilla extract: The classic flavor bridge. A splash of almond extract is also a fantastic friend to chocolate.

For the Coconut Milk Ganache:

• 1 can (13.5–14 oz) full-fat coconut milk: **This is non-negotiable—you need the full-fat kind for that creamy, luxurious texture.** Shake the can well before opening! Light coconut milk will make a thin, disappointing glaze.
• 1 1/2 cups vegan dark chocolate chips or chopped vegan chocolate: Quality matters. I love a 70% dark chocolate bar chopped up, but chips work perfectly. Ensure they’re vegan if that’s important for your diet.
• 1–2 tbsp maple syrup or sweetener (optional): Taste your ganache first! If your chocolate is very dark and you like a sweeter finish, add a touch of maple, agave, or even powdered sugar.

Let’s Build Some Cake Magic: Step-by-Step

Follow along, and don’t stress. This is the fun, messy part.

Step 1: Preheat & Prep

Get that oven roaring to 350°F (175°C). This gives it time to come to the perfect, steady temperature while you mix. Line a mini muffin tin with paper liners, or grease a small cake pan (like an 8×8 square) if you want to cut squares later. Pro Tip: A quick spritz of oil in the liners guarantees no sticking.

Step 2: The One-Bowl Dry Mix

In a large mixing bowl, grab a whisk and give your flour, cocoa powder, sugar, baking soda, and salt a really good stir. You want to see a uniform, beautiful dark brown color with no white streaks. This aerates the dry ingredients and ensures the baking soda is evenly distributed for a perfect rise. No need to sift unless your cocoa is super lumpy!

Step 3: The Wet Team Joins In

Make a well in the center of your dry ingredients. Pour in the water, neutral oil, vinegar, and vanilla extract. Now, here’s my key hack: use a spatula and stir gently and with purpose. Mix just until the batter is smooth and no dry pockets remain. A few tiny lumps are okay! **Overmixing is the enemy of tender cakes**—it develops the gluten in the flour and can make them tough.

Step 4: Portion & Bake

Using a spoon or a small cookie scoop, fill your prepared mini muffin cups about two-thirds full. This gives them room to puff up into perfect little domes. Slide the tin into the center of your preheated oven. For mini cakes, start checking at 12 minutes. They’re done when a toothpick inserted into the center comes out with just a moist crumb or two—not wet batter. For a single cake, it’ll take 25-30 minutes. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. **Patience is key here**—warm cakes will melt your beautiful ganache!

Step 5: Create the Luxurious Ganache

While the cakes cool, let’s make the showstopper. Pour your full-fat coconut milk into a small saucepan. Warm it over medium heat until it’s just beginning to simmer around the edges—you’ll see little bubbles. Don’t let it boil vigorously! Immediately remove it from the heat. Pour in your vegan chocolate chips and let them sit for one minute to soften. Then, start whisking gently from the center outward until you have a smooth, glossy, heavenly chocolate pool. Taste it. Want it sweeter? Whisk in a tablespoon of maple syrup now. Let it cool for 10-15 minutes; it will thicken slightly as it cools.

Step 6: The Grand Finale

Once your cakes are completely cool, it’s time to dress them up. You can simply spoon the ganache over the top, dip the tops of the cakes right into the bowl, or for a super fancy look, use a piping bag to drizzle it artistically. Let the ganache set for at least 15 minutes before serving. It will become firmer but stay silky.

How to Serve These Little Gems

Presentation is part of the fun! For a casual treat, pile them on a rustic plate or in a basket lined with a napkin—they look irresistible all jumbled together. For a more elegant touch, place each mini cake on a small plate and add a few fresh berries (raspberries are a classic pair), a sprinkle of flaky sea salt, or some toasted coconut flakes. A dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream turns this into a proper dessert plate. And coffee? A must. A strong cup of black coffee or a creamy oat milk latte is the perfect partner to cut through the richness.

Make It Your Own: Creative Twists

I love a recipe that’s a canvas. Here are a few of my favorite “what if we tried this?” spins:

• The Orange Zest Spark: Add the zest of one orange to the cake batter and a teaspoon of orange extract to the ganache. Chocolate + orange = timeless elegance.
• The Peanut Butter Swirl: Before baking, drop a tiny dollop (about 1/4 tsp) of smooth peanut butter into the center of each cake batter portion and use a toothpick to swirl. Top the ganache with crushed peanuts.
• Mexican Hot Chocolate Style: Whisk 1/2 teaspoon of cinnamon and a tiny pinch of cayenne pepper into the dry ingredients. It’s a warm, surprising kick.
• Gluten-Free Friendly: Swap the all-purpose flour for a trusted 1:1 gluten-free baking blend. The texture will be slightly more delicate but just as delicious.
• Minty Fresh: Add 1/4 teaspoon of peppermint extract to the cake batter. For the ganache, use a mint-flavored dark chocolate bar if you can find it.

Jackson’s Chef Notes & Kitchen Stories

This recipe has become a staple in my home, especially for last-minute potlucks. I once brought a double batch to a neighborhood BBQ, and no one believed they were vegan until I showed them the empty vinegar bottle! Over time, I’ve learned that letting the ganache cool just a bit before pouring gives you a thicker, more controlled coating. And if you’re in a hurry, pop the ganache in the fridge for 5 minutes (stirring once), but watch it closely—you want it pourable, not solid! The best part? These cakes actually taste even better the next day as the flavors fully meld. Just store them in an airtight container at room temperature.

FAQs & Quick Fixes

My cakes are dense, not springy. What happened?

This is almost always due to overmixing the batter. Remember, stir just until combined! Also, double-check that your baking soda is fresh (it should fizz when you add a drop of vinegar to it).

My ganache is too thin/runny. Can I save it?

Absolutely! Let it cool longer at room temperature. If it’s still too thin, you can whisk in a handful more chocolate chips while it’s still warm, or pop the whole saucepan (once cooled) into the fridge for 10-minute intervals, stirring in between, until it thickens.

Can I make these ahead of time?

100%. Bake the cakes and let them cool completely. Store UNFROSTED in an airtight container for up to 2 days, or freeze for a month. Make the ganache the day you plan to serve them for the glossiest finish. You can also frost them and store them for a day.

What’s the best vegan chocolate to use?

I look for chocolate chips labeled “dairy-free” or “vegan.” Brands like Enjoy Life, Guittard, and Trader Joe’s semi-sweet chips are great. For a bar, check the ingredients—it should list cocoa, sugar, cocoa butter, and maybe lecithin, but no milk solids.

Nutritional Snapshot

Approximate values per mini cake (1 of 12). Nutrition will vary based on chocolate brand and sweetener used.

• Calories: ~185

• Total Fat: 9g

• Saturated Fat: 6g

• Carbohydrates: 26g

• Sugars: 16g

• Fiber: 3g

• Protein: 3g

• Sodium: 180mg

These mini cakes are meant to be enjoyed as a true treat—rich, satisfying, and deeply chocolatey. Thanks to the coconut milk ganache and cocoa, a little goes a long way, making each bite feel indulgent without overdoing it.

Final Thoughts: Let’s Keep the Chocolate Flowing

And just like that, you’ve got a dessert that proves indulgence doesn’t need rules, labels, or a mile-long ingredient list. These Vegan Chocolate Mini Cakes are everything I love about Food Meld—simple ingredients, big flavor, and that little spark of creativity that turns an ordinary moment into something special.

Whether you made these for a plant-based friend, a last-minute craving, or just because chocolate called your name (it happens), I hope they reminded you that great food is about joy first. No compromises. No apologies. Just really good cake.

If you try these, don’t keep it a secret. Share them, tweak them, make them yours. And if you snap a photo, tag me—I genuinely love seeing what you create in your kitchens.

Until next time, trust your instincts, follow the craving, and never underestimate the power of a really good chocolate moment.
—Jackson