Mini vegan cakes are one of those sweet treats that are perfect as an everyday dessert, for smaller gatherings, as well as for gifting; which is why I love them so much. There is something so precious in a tiny layer cake, and fortunately, many agree with me.
My love for coffee is very well known, so it is not a surprise that I find this cake irresistible. Three layers of perfectly soft espresso cake, additionally soaked in whiskey syrup and plenty of vegan white chocolate fudge frosting truly make this a wonderful little coffee time delight.
This filling is actually one of my personal favourites, because its texture is incredibly similar to homemade chocolate fudge, but without the sweetness it typically has. Especially combined with strong espresso; that marvellous contrast makes it truly, truly shine.
And if you love mini vegan cakes as much as I do, I am happy to share that you can find many more of them in my cookbook.
Ingredients
For the coffee cake layers
180 grams plain flour200 grams granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons instant espresso powder
240 millilitres boiling water
40 millilitres oil
1 teaspoon apple cider vinegar
2 teaspoons vanilla bean paste
For the vegan white chocolate fudge filling
200 grams vegan white chocolate100 millilitres vegan double cream
50 grams vegan block butter
1/2 teaspoon vanilla bean paste
100 grams vegan double cream, cold
50 grams soy milk powder
For the whiskey syrup
100 millilitres boiling water2 teaspoons instant espresso powder
20 millilitres whiskey
Preparation
Start by making the base for the fudge filling. Chop the chocolate very finely and place it in a saucepan. Add in the vegan double cream, vanilla, and the vegan butter, and place everything over low heat. Melt it together slowly, stirring from time to time, and once melted, remove from the heat, and let it cool down to room temperature. Cover with a piece of cling film or baking parchment, and place into the refrigerator for at least 6 hours or overnight.
To make the cake layers, start by preheating the oven to 180°C and lining a small rectangular cake pan or a loaf pan (10x20 cm) with baking parchment, bottom and sides. Sift together the flour with the baking soda and baking powder, add in the sugar, espresso powder, and salt, and whisk well. Pour in the wet ingredients in no particular order and gently stir to combine. Pour the batter into the prepared pan and bake immediately in a nicely preheated oven, at 180°C, for 30-35 minutes. Make sure you check it early on, so it stays moist. Once baked, remove from the oven and let it cool down in the pan completely.
To make the whiskey syrup, simply combine the boiling water with the espresso powder and whiskey, mix very well so the coffee dissolves, and let it cool down completely.
When everything is cool to the touch, level the cake if necessary, and slice it into three thin layers. Take the chilled ganache out of the refrigerator and briefly whip it on low speed. Whip the cold vegan double cream separately until soft peaks form, then add it to the ganache, along with the sifted soy milk powder, and whip on the highest setting until stiff peaks form. Divide it into three equal parts by weight.
Place the first cake layer onto the serving platter and generously brush it with the whiskey syrup. Add a third of the fudge filling, and place the second cake layer on top. Repeat the process once more, and decorate the cake as desired with the remaining filling. As almost all of my cakes, this one is pretty sturdy and stable, so it can be decorated immediately.
Place the platter into the refrigerator for 8 hours or overnight and serve with strong coffee. Yields 8 rich servings.
