MINI VEGAN APRICOT MANGO COFFEE CAKE

This is a type of cake I've been making for over a decade, and it is perfect as an everyday cake, with tea or coffee, or if you like picnics, it also transports very well. But I've been somewhat timid about sharing the recipe because of how the filling is made, blending the cooked fruit filling with a portion of the cake itself, because it somehow seemed not as precise as I like my recipes to be.

However, digital scales to the rescue; because weighing the exact portion that is mixed with the filling solves the riddle perfectly. And yes, from then on, it is a fairly straightforward cake, it feeds a crowd, and is lovely for smaller gatherings.

With summer being in full swing, this combination is wonderfully refreshing for those heatwaves. Ripe apricots, mangoes, as well as plenty of lemon juice keep the cake sweet, zesty, and tangy, and work perfectly with the soft almond cake and white chocolate glaze. All it needs is a tall glass of ice cold lemonade and a small cup of coffee. Nothing more.

Ingredients

For the cake layer

180 grams plain flour
30 grams blanched almonds, finely ground
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
200 grams granulated sugar
240 millilitres carbonated water
30 millilitres neutral oil
2 teaspoon apple cider vinegar
1 teaspoon vanilla bean paste

For the frosting

350 grams ripe apricots
300 grams ripe mangoes
100 grams granulated sugar
30 millilitres lemon juice
15 grams cornflour
30 millilitres cold water
45 grams vegan block butter, cold
120 grams vegan block butter, melted

For the topping

80 grams vegan white chocolate
20 millilitres neutral oil

Preparation

Start by making the jam for the filling. Purée the fruit and sugar until completely smooth, add in the lemon juice, and blend again. Pour it into a heavy pot and place it over medium heat. Let it slowly come to a boil and cook for about 55-60 minutes, stirring almost constantly. It should reduce to 400 grams of jam.

You do not have to check intensely for the setting point, as long as it has cooked down to about half of the original volume, it will be fine. Whisk together the cornflour and water, add it to the jam, and cook for 2-3 minutes more, until smooth. Remove it from the heat, add in the vegan block butter, and stir gently until melted and combined. Let it cool down completely.

To make the cake, start by preheating the oven to 180°C and lining a medium cake pan (16 cm) with baking parchment, bottom and sides. Sift the flour, baking soda, baking powder, and salt into a large bowl. Add in the almond and the sugar, and whisk very well. Add in all of the wet ingredients in no particular order, and whisk gently until combined. As soon as the batter comes together, pour it into the prepared pan, tap lightly on the counter, and bake immediately, at 180°C, for about 35 minutes. Let it cool completely in the cake pan.

Mine was baked after exactly 36 minutes.

Once the cake and jam are cool to the touch, divide the cake into two unequal layers. Leave about 1 cm of cake as the base, and use the rest of the cake for the filling.

There should be around 450 grams of cake for the filling.

Place the base on a cake plate, add a strip of acetate around it and close a cake right tightly. Set it aside briefly.

Place the remaining cake into a bowl and crumble it well with your hands. Add in 350 grams of the cooked jam and the melted vegan butter and mix with your hands or a sturdy whisk. It should look like a very thick frosting. Spread it evenly over the cake, top with the remaining jam, and place it into the refrigerator for about an hour or two.

When ready to decorate, melt together the chocolate and the oil, either over low heat or in the microwave, glaze the top of the cake, and return it to the refrigerator overnight. The cake gets better the longer it chills. Yields 12-16 servings.

MINI VEGAN STRAWBERRY PEACH LAYER CAKE

I believe it is only fitting to celebrate the beginning of summer with a bright and zesty fruit-filled cake, full of fresh, ripe peaches strawberries and sunny oranges. Truly a fruit layer cake of dreams, especially if you love fruit cakes as much as I do.

And I do, believe me, I am very much in love with that signature combination of fruit curd and smooth filling, be it ganache or vegan pastry cream. Or vegan Crème Diplomate, for that matter.

As a matter of fact, I love fruit cakes so much that my whole childhood and my early adulthood I kept asking for the same cake every year for my birthday. Vanilla sponge, pastry cream, plenty of fresh fruit mixed directly into it. And that cake flavour combination remains one of my favourites even today.

And this tiny little gem is absolutely to my liking. The softest, most tender almond-vanilla cake layers, orange-infused vegan white chocolate cheesecake ganache, and an abundance of both strawberry and peach curd. The cake of dreams, I tell you.

The only caveat I have is regarding the cake height. While it is stable, the cake is quite tall, and due to the nature of the curd fillings, it can get a bit soft, depending on how you store it and if you transport it. I strongly advise using cake dowels for this reason. I used four 6-millimetre cake dowels inserted in a cross pattern.

All that is left is to serve it with either freshly brewed coffee or some strawberry lemonade and enjoy!

Ingredients

For the soft almond cake layers

180 grams plain flour
30 grams blanched almonds, finely ground
200 grams granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon apple cider vinegar
2 teaspoons vanilla bean paste
40 millilitres neutral oil
270 millilitres carbonated water

For the vegan cheesecake ganache

100 grams vegan cream cheese
100 grams vegan white chocolate
1 tablespoon fresh orange zest
1 heaping teaspoon vanilla bean paste
200 millilitres vegan double cream

For the fresh strawberry curd

350 grams fresh strawberries
45 grams icing sugar
30 millilitres fresh lime juice
1/2 teaspoon vanilla bean paste
45 grams cornflour
70 millilitres cold water
60 grams vegan block butter

For the fresh peach curd

350 grams fresh peaches
30 grams icing sugar
30 millilitres fresh lime juice
1/2 teaspoon vanilla bean paste
45 grams cornflour
70 millilitres cold water
60 grams vegan block butter

Preparation

Start by making the fruit curd, as it needs time to properly cool down and firm up.

The method is the same for both types of curd, strawberry and peach. Place the strawberries into the blender along with the icing sugar, fresh lime juice, cold water, cornflour, and vanilla, and let it blend until completely smooth. Pour it into a saucepan and place it over medium heat. Let it come to a boil, and cook, stirring constantly, for about 3-4 minutes, or until glossy and thickened. Remove from the heat and add in the vegan block butter.

Mix and fold gently, by hand, until incorporated. Cover the top with cling film or a round of baking parchment, and let it cool down to room temperature, and then place it into the refrigerator to cool down completely. Do the exact same thing with the peach curd next, keeping in mind that the peach curd will be slightly thicker than the strawberry curd, and that is fine.

Next, make the cake layers. Let the oven preheat to 180°C and line a medium round cake pan (16 cm) with baking parchment, bottom and sides.

Sift together the flour, baking powder, baking soda, and salt into a medium bowl, and then add in the sugar and almonds. Mix well, add in all of the wet ingredients, and gently mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 40 minutes.

Make sure you check it with a toothpick, so the cake does not dry out in the oven. Remove from the oven and let cool completely in the pan.

My cake was done after exactly 41 minutes.

When everything is cool and ready, proceed to assemble the cake.

Melt the vegan white chocolate in a double boiler or in the microwave and let it cool down. Add in the vegan cream cheese and the fresh orange zest, and mix and fold gently. Try not to overmix, because some vegan cream cheeses tend to separate when stirred too vigorously. Separately whip the vegan double cream with the vanilla until soft peaks form, add in the white chocolate mixture, and continue whipping on high until very firm peaks form. Place the filling into the refrigerator for about 10-15 minutes.

Level the cake if needed, and slice it into four very thin slices. Gently stir and fold each fruit curd, and add each of them into a separate piping bag. It is not necessary to use a piping tip, but if you want, you can use any plain round one, about 1 cm in diameter.

Place the first cake layer on a serving plate, and pipe one layer of concentric circles of fruit curds, alternating between them. Pipe another layer of curds, this time changing the starting fruit.

If the first layer started with strawberry curd, start the next one with the peach curd.

Place the second cake layer on top and add about one-third of the whipped cheesecake ganache. If you are weighing the layers like I do, you will need 150 grams of filling for this. Place the next cake layer on top, and pipe the fruit curds in the same fashion as before, changing the starting curd each time. If the last curd layer started with peach curd, start the next one with the strawberry curd.

Finally, top with the final layer, and use whatever fruit curd you have leftover, and you will, to frost the entire cake. Use the remaining cheesecake ganache for the final decoration and any additional details you want.

Place the whole cake in the refrigerator for at least 8 hours, and serve in thin slices, preferably with lemonade or freshly brewed coffee. Yields 16 rich servings.

MINI VEGAN MILK AND COFFEE CAKE

My love for coffee predates any and all food writing or even cake-making. When I say I have always loved coffee, I truly mean every word. So to make things a bit easier, my parents would prepare a so-called white coffee for me, basically the tiniest bit of brewed coffee mixed with a large mug of milk.

While it was delicious, it was not the coffee my stubborn little four-year-old self wanted, and I still remember that frustration, over three decades later. True dedication.

So this little cake is the homage to my never-ending love for coffee, in a true milk-and-coffee fashion. Soft cake layers, rich coffee frosting, gorgeous vegan white chocolate glaze, and the beauty of simplicity.

If you wish, you can absolutely soak the layers in either diluted espresso or espresso simple syrup, it will only make the cake even better.

Ingredients

For the soft cake layers

100 grams plain flour
1/2 teaspoon baking soda
1/8 teaspoon salt
100 grams granulated sugar
120 millilitres water
15 millilitres neutral oil
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla bean paste

For the coffee filling and frosting

200 millilitres soy milk
2 teaspoons instant espresso powder
50 grams granulated sugar
40 grams cornflour
50 grams vegan white chocolate
100 grams vegan block butter, softened
1 teaspoon vanilla bean paste

For the glaze

50 grams vegan white chocolate
2 teaspoons neutral oil

Preparation

Let the oven preheat to 180°C and a small round cake pan (13 cm) with baking parchment, bottom and sides.

To make the soft vanilla cake, sift together all the dry ingredients into a medium bowl, and then add in the sugar and salt. Mix well, add in all of the wet ingredients in no particular order, and gently mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 25 minutes. Make sure you check it with a toothpick, so the cake does not dry out in the oven. Remove from the oven and let cool completely in the pan.

My cake was done after exactly 26 minutes.

While the cake is cooling, make the custard buttercream. Pour the soy milk into a heavy saucepan, sift in the cornflour, add the sugar and espresso powder, and whisk very well. Place the pan over medium-high heat and let it slowly come to a boil. Once boiling, start stirring constantly, and cook for about 2-3 minutes, until it resembles a soft custard. Remove from the heat, add in the chopped vegan white chocolate, and mix until combined. Cover the surface with a piece of cling film or a round of baking parchment, and let it cool down to room temperature, about 45 minutes.

Once the custard is almost at room temperature, transfer it to a large bowl, and whip with an electric mixer on the highest setting until smooth and very creamy. Add the softened vegan block butter and vanilla directly into the custard, and proceed to whip on the highest setting until very airy, light, and fully combined. Place the bowl into the refrigerator for about 30 minutes.

Once everything is cool to the touch, remove the filling from the refrigerator, mix it briefly, and divide it into three equal parts. Level the cake if needed, and slice it into three thin layers.

Place the first cake layer on the cake platter and add a portion of the filling. Top with another cake layer and continue stacking, until all of the cake is used up. Because the cake is firm, you can use the remaining filling to frost the top and sides.

Place the cake into the refrigerator for at least 8 hours or overnight, and serve in thin slices. Yields 8 rich servings.

MINI VEGAN ALMOND PINEAPPLE LAYER CAKE

While I don't necessarily see myself as a seasonal baker, with summer being just around the corner, I am catching myself slowly turning more and more to the bright flavours, especially tropical fruit. Pineapple, mango, papaya, guava, dragon fruit… Those can be absolutely majestic in layer cakes and sweet treats of any kind.

And this is a beautiful, sunny, summery cake, just perfect for brunches. Soft vanilla cake layers, rich almond buttercream, and bright and tangy pineapple swirl are just sunshine on a plate.

If chilled very well or even slightly frozen, it will be just like an ice cream cake with a pineapple swirl. Simple, yet absolutely irresistible.

And even though I often advise serving cakes with coffee, this one really shines with lemonade.

Ingredients

For the soft cake layers

180 grams plain flour
200 grams granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1 teaspoon vanilla bean paste
45 millilitres neutral oil
240 millilitres carbonated water

For the almond buttercream filling

180 grams vegan block butter, softened
200 grams icing sugar, sifted
100 grams toasted almonds, ground
30 millilitres fresh lemon juice
1/2 teaspoon almond extract
1/2 teaspoon vanilla bean paste

For the pineapple filling

400 grams fresh pineapple
45 millilitres fresh lemon juice
75 grams granulated sugar
1/4 teaspoon vanilla bean paste

Preparation

Start by making the pineapple filling, as it needs time to cool down. Puree the pineapple completely in a blender, add it to a medium saucepan, and tip in the sugar. Mix together thoroughly and place it over medium heat. Let it slowly come to a boil and as soon as it starts to bubble, start the timer, and cook for about 45 minutes, stirring often.

At that point, check to see if it has reached the setting point, either by dropping a teaspoon of the filling on a chilled plate and seeing if it sets after about a minute, or by inserting a candy thermometer and making sure it has reached around 95-100°C. If not, continue cooking and checking in 2-minute intervals until set. The longer you cook it, the deeper the colour and flavour will get. Once ready, remove it from the heat, stir in the vanilla, and let it cool down completely.

You should get around 250 grams of filling.

Next, make the vanilla cake layers. Let the oven preheat to 180°C and line a medium round cake pan (16 cm) with baking paper. Take a medium bowl and sift in the flour, baking soda, and baking powder. Add in the sugar and salt, and mix very well. Finally, add in the carbonated water, oil, vanilla, and vinegar, and whisk until just combined.

There isn't a lot of batter, so it's best to not overmix.

As soon as the batter is ready, pour it into the prepared pan, and bake immediately in a preheated oven, at 180°C, for about 35 minutes or so, checking for doneness early on. As soon as a toothpick inserted into the centre comes out clean, the cake is done. Remove from the oven and let it cool down a bit in the pan.

My cake was done after exactly 36 minutes.

Once everything is cool to the touch, proceed to make the filling.

Place the softened vegan block butter into a large bowl, add in the fresh lemon juice, vanilla, and the almond extract, and whip with an electric mixer on high for about 2-3 minutes, or until lighter in colour and creamy. Scrape down the sides, sift in the icing sugar, and whip for a few minutes more, until it starts to almost resemble whipped cream. Finally, add in the ground almonds and blend until creamy. Place the bowl into the refrigerator for about 10 minutes or so.

When everything is cool and ready, proceed to assemble the cake.

Level the cake if needed, and then slice it into three thin layers. Take out about a tablespoon of the pineapple filling and divide the rest into two equal parts. Divide the buttercream into three equal parts by weight.

Place the first cake layer on the serving platter, spread one-third of the buttercream, and then add a layer of the pineapple filling. You can spread it on or insert a piping bag directly into the buttercream and pipe it in like that. Place another cake layer on top, and keep repeating the process until all the cake layers are used up.

Spread the reserved pineapple filling on top of the final cake layer, and use the remaining buttercream to decorate the entire cake. As it is quite firm and not very tall, it can be decorated right after filling.

Place the whole platter into the refrigerator for at least 8 hours, and serve as desired. Yields 8 very rich servings.

MINI VEGAN CHOCOLATE MOUSSE CAKE

Few desserts are as timeless as a good, hearty chocolate cake. Loved by many, it is almost guaranteed to be accepted wherever it is served. And this miniature beauty features soft cake layers, a layer of fudge-like ganache, and an airy whipped mousse. Pure perfection.

When I say miniature, I truly do mean it literally, as it is the smallest cake I make, but you can get even eight modest portions, as tea slices, simply perfect for the afternoon enjoyment.

The thing I love the most about cakes like this one is that you can absolutely make a few of them for the gathering or brunch or tea, or whatever get-together you have, and you can give your guests a lovely variety without overwhelming them or yourself, both with choice and preparation. Plus, it is always nice to have a few different treats when hosting.

One thing I do want to add is that if you do not wish to use rum, you can use rum flavouring or even omit it altogether, it will not affect the texture of the syrup. I just happen to love dark rum together with dark chocolate.

Ingredients

For the soft chocolate layers

45 grams plain flour
15 grams unsweetened cocoa powder
1/8 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
50 grams granulated sugar
90 millilitres soy milk, at room temperature
1/2 teaspoon apple cider vinegar
25 millilitres neutral oil
1/2 teaspoon vanilla bean paste

For the rich chocolate ganache

100 grams dark chocolate (75%)
130 millilitres vegan double cream
1 teaspoon instant espresso powder

For the chocolate syrup

30 millilitres water
10 millilitres dark rum
40 grams granulated sugar
20 grams unsweetened cocoa powder
1/2 teaspoon instant espresso powder

Preparation

Start by making the chocolate ganache. Chop the chocolate finely, pour in the vegan cream, add in the espresso powder, and melt everything together over low heat or in the microwave. Whisk well until completely smooth, cover the surface with cling film or a piece of parchment, let it cool down to room temperature, and then place it into the refrigerator for at least 4 hours.

The quantity is small and if you place it into a shallow dish, you can get it to cool down even quicker.

To make the chocolate cake layers, start by letting the oven preheat to 180°C and lining a small round cake pan (10 cm) with baking parchment, bottom and sides. Whisk together the soy milk and vinegar, then set aside.

Sift together the plain flour, baking powder, baking soda, cocoa powder, and salt, add in the sugar, and whisk well. Add in all of the wet ingredients, and whisk until just combined.

Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 25-30 minutes. Check the cake early on to make sure it stays soft and fudgy. Let it cool in the pan completely.

My cake was done after exactly 27 minutes.

While the cake is cooling, make the chocolate syrup. Whisk all of the ingredients together in a small saucepan, and place it over high heat. Let it come to a rolling boil and boil for 2 minutes. Remove from the heat and let it cool down completely.

Once everything is cool to the touch, proceed to assemble the cake.

Level the cake if needed, and slice it into three equal layers. Take the ganache out of the refrigerator and weigh it. Take out one-fourth of it, to use as a fudge ganache layer and set it aside; and whip the rest into a firm mousse.

Place the first cake layer onto the cake platter, close a cake ring around it, and line it with a tall strip of acetate. Generously soak it with the cooled syrup, and then spread half of the fudge ganache carefully. Add a third of the whipped mousse, and top with another layer. Repeat the layering as before, and top with the final layer.

Place a piece of baking parchment on top, to prevent it from drying out, and place the whole platter into the refrigerator for at least 8 hours. Place the remaining chocolate mousse into a sealed container, and place it into the refrigerator as well.

Once ready to serve, remove from the refrigerator, decorate with the remaining mousse, and serve with freshly pulled espresso. Yields 6 rich servings.

MINI VEGAN SALTED CARAMEL COFFEE CAKE

As someone who is more and more in love with coffee cakes as time goes by, I can tell you that this one is simply divine. It is crumbly, but it pairs perfectly with a cup of strong coffee, as it is intended to.

A few simple ingredients, a few moments of time, a bit of baking, and it is ready to be enjoyed. It truly shows how even the simplest ingredients can produce something wonderful.

The date syrup gives it that signature deep caramel flavour and it also keeps the cake moist for quite a few days, actually, especially if kept in a sealed container, which is something I always recommend. And whether you serve it with some icing sugar on top and additional peanuts or a scoop of good vanilla ice cream, I do hope you enjoy it as much as I did.

Ingredients

For the coffee cake

120 grams plain flour
50 grams roasted peanuts, plain, ground
50 grams roasted peanuts, salted, ground
100 grams date syrup
20 millilitres neutral oil
1 teaspoon vanilla bean paste
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
130 millilitres carbonated water

For the crumb topping

30 grams granulated sugar
50 grams vegan block butter, melted
50 grams plain flour, sifted

Preparation

Start by making the crumb topping. Whisk together the flour and sugar, add in the melted butter, and mix and stir to create a rough crumb. Place the bowl into the refrigerator while you prepare the cake batter.

Let the oven preheat to 180°C and line a deep, small rectangular cake pan (12x12 cm), bottom and sides. Set the pan aside.

To make the cake batter, whisk together the date syrup, oil, vanilla, and carbonated water. Separately mix the sifted flour, baking powder, and baking soda with the ground peanuts, making sure they are distributed well. Pour the wet ingredients into the dry, and mix until just combined.

The cake is intended to be crumbly, but overmixing will make it dry.

As soon as the batter is done, pour it into the prepared pan, add on the chilled crumble topping, and bake in a nicely preheated oven, at 180°C, for 40-45 minutes. Check it for doneness early, so it does not dry out.

Take the baked cake out of the oven and let it cool completely in the pan. As soon as it has cooled enough for your preference, serve it in modest slices, either with a dusting of icing sugar, or a scoop of ice cream. Yields 8 servings.

MINI VEGAN BISCOFF BROWNIE CHEESECAKE

There is nothing quite like a smooth Biscoff cheesecake on top of a generous layer of brownies. With some additional chocolate glaze, of course.

We are mere weeks away from summer, my dearest time of the year, and cakes like this one are my personal staple for those months. The combination of the smooth Biscoff filling and absolutely gorgeously fudgy brownie layer is something that is timeless, but it is especially good during summer.

And this is one of those sweet treats that can be served as a regular cake but also as an ice cream cake. It only takes about 30 minutes in the freezer before serving for the most majestic ice cream texture to happen.

It is best served in modest slices because of how rich it is, but if you prefer your cheesecake generous, I fully understand and support. Serve it with your favourite coffee and enjoy!

Ingredients

For the brownie base layer

80 grams plain flour
90 grams granulated sugar
1/8 teaspoon salt
15 grams unsweetened cocoa
1/2 teaspoon baking soda
60 millilitres espresso, freshly pulled
50 millilitres tepid water
25 millilitres neutral oil
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla bean paste
50 grams Biscoff Lotus spread, melted

For the Biscoff cheesecake

200 grams Biscoff Lotus spread, softened
200 grams vegan cream cheese
120 millilitres vegan double cream
1/2 teaspoon vanilla bean paste

For the chocolate topping

80 grams dark chocolate (70%)
80 millilitres vegan double cream
50 grams Biscoff Lotus spread, melted

Preparation

Start by making the chocolate brownie base. Line a medium round cake pan (16 cm) with baking parchment, bottom and sides, and set it aside. Let the oven preheat to 180°C.

Take a small bowl, add in the cocoa powder and pour in the freshly pulled espresso. Mix very well to make a paste, and then let the cocoa cool down slightly. Sift together the plain flour and baking soda, add in the sugar and salt, and whisk well. Add in the espresso and cocoa paste, water, oil, vanilla, and the vinegar, and whisk until just combined.

Pour the batter into the prepared pan and bake the cake immediately, in a nicely preheated oven, at 180°C, for about 12-15 minutes. Check the cake early on to make sure it stays soft and fudgy. Let it cool in the pan completely.

My cake was done after exactly 12 minutes.

Once the cake is completely cool to the touch, place it on a serving platter, close a cake ring around it, and line it with a tall strip of acetate. Melt the Biscoff spread and pour it over the cake, then place the whole thing into the refrigerator until firm.

As soon as that layer has set, start making the cheesecake layer. Whip the vegan double cream until soft peaks form, and set it aside. Add the softened Biscoff spread and vanilla into a large bowl and whip with an electric mixer on high until it becomes lighter in colour and very fluffy. Add the vegan cream cheese can gently fold it through, making sure not to overmix it, as some vegan cream cheeses do tend to go overly soft. Add in the softly whipped cream and proceed to whip on high until blended. It should look firm, but not dry.

Spread the cheesecake batter onto the cake base in layers, to prevent air pockets, level the top as much as possible, and place it into the refrigerator for about an hour or so.

Once that layer has set enough to hold the chocolate glaze, melt together the dark chocolate and vegan double cream and set it aside briefly. Melt the Biscoff spread and have it close and ready. Pour the ganache onto the cake and, working quickly, swirl through the melted Biscoff as best as you can.

Place the whole platter into the refrigerator for at least 8 hours and serve in thin slices with strong coffee. Yields 12 rich servings or 16 modest ones.

MINI VEGAN CHOCOLATE BISCOFF SNACK CAKE

Soft vegan chocolate cake, rich double chocolate syrup, and a generous layer of Biscoff spread. And some more dark chocolate on top, for good measure. Truly the snack cake of dreams.

She is tiny, but as almost all chocolate cakes are, she is mighty. Especially with the Biscoff on top, almost melting into the cake itself. The combination of those gorgeous caramel notes from Biscoff, cocoa, chocolate, espresso… The cake of dreams, I stand by what I said.

I do enjoy making mini vegan cakes, simply because there is a modest number of servings and because they all keep so well when refrigerated, they are excellent for a quick sweet snack with coffee or even meal-prep. Especially if you have a sealed container for them.

And although many of my cakes can be served after just 4 hours in the refrigerator, I strongly advise you to leave this one overnight. It will be magnificently soft and moist, even fudgy, if it is chilled properly. Good things take time, even if they're tiny.

Ingredients

For the vegan chocolate cake

120 grams plain flour
10 grams unsweetened cocoa powder
140 grams granulated sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon apple cider vinegar
1 teaspoon vanilla bean paste
35 millilitres neutral oil
150 millilitres hot water

For the homemade chocolate syrup

100 millilitres boiling water
10 grams unsweetened cocoa powder
20 grams dark brown sugar
1 teaspoon instant espresso powder
1 teaspoon neutral oil
1/2 teaspoon cinnamon, or to taste
30 grams vegan milk chocolate

For the glaze

200 grams Biscoff Lotus spread, smooth
50 grams extra dark chocolate (85%)

Preparation

Start by making the vegan chocolate cake. Let the oven preheat to 180°C. Line a medium rectangular cake pan or a loaf pan (10x20 cm) with baking parchment, bottom and sides, and set it aside. Take a small bowl, sift in the cocoa powder, pour in the hot water, mix very well, and set aside. Take a large bowl and sift in the plain flour, baking soda, and salt. Add in the sugar and mix very well. Make a well in the centre, pour in all the wet ingredients, and whisk until just combined. Immediately pour the batter into the prepared pan, and bake in a nicely preheated oven, at 180°C, for about 20-25 minutes, or until done.

Mine was done after exactly 21 minutes, but as every over bakes differently, check with a toothpick to make sure it stays soft.

While the cake is baking, make the syrup. Mix together the boiling water, cocoa powder, sugar, espresso powder, cinnamon, and oil; and place in over medium-high heat. Let it come to a boil and once it starts to boil, turn the heat up to high, and cook for 5-6 minutes, until thickened, stirring often. Once done, remove from the heat and add in the vegan milk chocolate. Whisk until fully melted, and set aside.

As soon as the cake is done, take a skewer or a fork and poke tiny holes all over the cake, down to the pan itself, all the way through. Gently, one tablespoon at a time, pour the hot syrup over the hot cake, waiting until all the syrup is absorbed before adding more. Once all the syrup is used up, let the cake cool down to room temperature.

When the cake is cool to the touch, heat the Biscoff spread until pourable, pour it all over the cake, and place into the refrigerator overnight. Just before serving, add the chopped extra dark chocolate, and serve with freshly brewed coffee. Yields 8 rich servings or 12 more modest ones.

MINI VEGAN MANDARIN & LIME LAYER CAKE

Mini vegan cakes truly have my heart. So delightful to make and enjoy, so tiny and cute. And if they are full of homemade jam, even better.

When I was a child, there was a specific snack bar that I adored. Two layers of a simple vanilla sponge and a layer of marmalade between them. Given that jams have been one of my greatest loves since childhood, it was not a surprise that I loved those little snack bars.

They've been discontinued a long time ago and even if they were still being produced, I am quite sure the sponges were egg-based so it would not align with my preferences now, so I took it upon myself to bring them back in a way that is much more fitting for who I am today.

Four vegan vanilla sponge layers and three layers of homemade mandarin orange and lime jam. Absolute perfection all on its own, but even better with a crunchy chocolate glaze.

Ingredients

For the soft vanilla cake layers

180 grams plain flour
200 grams granulated sugar
1 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon apple cider vinegar
2 teaspoons vanilla bean paste
45 millilitres neutral oil
240 millilitres carbonated water

For the mandarin and lime jam filling

400 grams fresh mandarin orange segments
200 grams apples, grated
50 grams lime segments
300 grams granulated sugar
1/2 teaspoon vanilla bean paste
2 teaspoons apricot brandy

For the dark chocolate glaze

70 grams dark chocolate (60%)
20 millilitres neutral oil
30 grams flaked or crushed almonds

Preparation

Start by making the jam filling, because it needs time to cool down. Grate the apples and squeeze them dry, and add them to a heavy saucepan or a small cooking pot. Segment the mandarin oranges and limes, remove any pips, and add them to the apples. Finally, tip in the sugar and mix everything thoroughly. Place the pot over medium heat, and let it very slowly come to a boil. As soon as it starts to bubble, start the timer, and cook for about 30 minutes, stirring often. As this is a small batch of jam, the cooking process is quick.

After about 30 minutes or so, purée the jam completely with an immersion blender, and cook for 10 minutes more. At that point, check to see if it has reached the setting point, either by dropping a teaspoon of it onto a chilled plate, and seeing if it sets after about a minute, or by inserting a candy thermometer and making sure it has reached 90-95°C. If not, continue cooking and checking in 2-minute intervals until set. The longer you cook it, the deeper the colour and flavour will get, but it will also be much more difficult to spread and slice the cake. Once the jam reaches its setting point, remove it from the heat, stir in the vanilla, and let it cool down completely. You should get around 400-420 grams of jam.

Next, make the vanilla cake layers. Let the oven preheat to 180°C and line a medium square cake pan (18x18 cm) with baking paper, bottom and sides. Take a medium bowl and sift in the flour, baking soda, and baking powder. Add in the sugar and salt, and mix well. Finally, in no particular order, pour in the carbonated water, oil, vanilla, and vinegar, and whisk until combined. As soon as the batter is ready, pour it into the prepared pan, and bake immediately in a preheated oven, at 180°C, for about 20 minutes or so, checking for doneness early on. As soon as a toothpick inserted into the centre comes out clean, the cake is done. Remove from the oven and let it cool down a bit in the pan.

My cake was done after exactly 21 minutes.

Once the jam has cooled down almost fully and the cake is still slightly warm to the touch, proceed to assemble the cake.

Level the cake if needed, slice it in half lengthwise, to create two thin strips of cake, and then cut each of them in half to create four very thin layers. Weigh the jam you previously cooked and separate it into four parts. Three of them should be 100 grams each, while the fourth one can be whatever is leftover.

Place the first cake layer on the serving platter, and add 100 grams of jam. Place another cake layer on top, and keep repeating the process until all the cake layers are used up.

If your jam is too thick or has gotten very cold, you can add it to a piping bag and simply pipe the jam in a single layer onto the cake.

Add the apricot brandy to the remaining jam, and heat it very lightly, to make it additionally spreadable, and then use it to frost the cake on all sides. Place in the refrigerator for at least 2-3 hours.

Once the cake has set, melt together dark chocolate and oil, either over low heat or in the microwave, and mix it very well. Just before glazing, add in the flaked or crushed almonds, and glaze the cake on all sides, covering all of the jam. Return it to the refrigerator for at least 8 hours, and then serve as desired. Yields 12 rich servings.

MINI VEGAN STRAWBERRY STRACCIATELLA CAKE

This is a wonderful mini vegan spring layer cake, full to the brim with fresh strawberries, dark chocolate, vanilla, and almonds. The perfect flavour combination for afternoon coffee or tea.

There is something truly special in fruit cakes, and they will possibly forever be one of my dearest things to make and enjoy. And here, beautiful fresh strawberries pair so well with vanilla and almonds. And dark chocolate, naturally.

Speaking of that, I used a 70% chocolate bar because I know that one is the middle ground when it comes to my trusted taste-testers and myself, but feel free to use an even darker bar if you like. That crunch from the chocolate shavings is simply unexpectedly delightful.

It slices perfectly despite its height, so you can easily get 20 thin slices, more than plenty for a smaller gathering. I emphasise this because we are headed for the warmer part of the year and I believe many of us have been eagerly awaiting outdoor get-togethers.

One thing I do want to point out, though; if you are using frozen strawberries that you plan on defrosting for this, use more than you believe you need. When testing the recipe, I had to use 150 grams of frozen strawberries to get 120 grams of puree, so do plan accordingly.

The decoration I leave up to you, as always, but I chose as many fresh strawberries as I could add, and some amaretto coffee to go along. Feel free to add some flaked almonds, they would be magical in this combination, as well.

Ingredients

For the fresh strawberry cake layers

120 grams strawberries, fresh or defrosted
100 grams plain flour
75 grams light brown sugar
1 1/4 teaspoons baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
35 millilitres neutral oil
1 1/2 teaspoons fresh lemon juice
30 millilitres carbonated water
1 teaspoon vanilla bean paste

For the vanilla almond cake layers

100 grams plain flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
100 grams granulated sugar
30 grams blanched almonds, finely ground
1 teaspoon apple cider vinegar
30 millilitres neutral oil
1 teaspoon vanilla bean paste
1/2 teaspoon almond extract
150 millilitres carbonated water

For the stracciatella filling

350 millilitres soy milk, cold
75 grams granulated sugar
50 grams cornflour
150 grams vegan block butter, softened
1 teaspoon vanilla bean paste
100 grams dark chocolate (70%)

Preparation

Let the oven preheat to 180°C and line two medium round cake pans (15 cm) with baking parchment, bottom and sides. It does not really matter which cake you make first, because they will both go into the oven at the same time.

If your oven has room for just one cake, bake the other one once the first one is baked, so the baking soda can still work.

Place the strawberries into a blender or a small food processor and let it work until they are completely pureed. Add in the rest of the wet ingredients and blend very well. Separately sift together the dry ingredients into a medium bowl, add in the sugar, and mix it through very well. Pour the fruit puree into the dry ingredients, and stir until just combined.

If you notice that the batter is very thick, add a small splash of water, not more than a tablespoon.

For the vanilla almond cake, sift together all the dry ingredients into a medium bowl, and then add in the sugar and ground almonds. Mix well, add in all of the wet ingredients in no particular order, and gently mix until only combined.

Pour both cake batters into the prepared pans and bake immediately, in a nicely preheated oven, at 180°C, for 18-22 minutes. Make sure you check them with a toothpick, so they do not dry out in the oven. Remove them from the oven and let them cool completely in the pans.

Both of my cakes were done after exactly 20 minutes.

While the cakes are cooling, make the custard buttercream. Pour the soy milk into a heavy saucepan, sift in the cornflour, add the sugar, and whisk very well. Place the pan over medium-high heat and let it slowly come to a boil. Once boiling, start stirring constantly, and cook for about 2-3 minutes, until it resembles a soft custard. Remove from the heat, cover the surface with a piece of cling film or a round of baking parchment, and let it cool down to room temperature, about 45 minutes.

While the custard and the cakes are cooling down, make chocolate shavings from a bar of dark chocolate, and place them into the refrigerator to harden and become brittle. This will come in handy later on.

Once the custard is almost at room temperature, transfer it to a large bowl, and whip with an electric mixer on the highest setting until smooth and very creamy. At this point, it might seem that it lost some of the firmness, but that is fine. Add the softened vegan block butter and vanilla directly into the custard, and proceed to whip on the highest setting until very airy, light, and fully combined. Place the bowl into the refrigerator for about 30-40 minutes.

If you taste it at this point, it will resemble soft ice cream.

While the filling is setting, level the cakes if needed, and slice the strawberry cake into three thin layers, and vanilla cake into four thin layers. This is best done using a cake leveler, because the layers are so very thin.

Once everything is cool to the touch, remove the filling from the refrigerator and add in the chocolate shavings you made earlier. Add them directly to the filling and whip on high one last time. That was, some pieces will remain larger, for added texture.

Place the first vanilla layer on the cake platter and add a portion of the filling. If you want to be precise, 70 grams of filling goes on each layer. Top with a strawberry layer, and add another 70 grams of filling. Continue stacking, alternating cake layers, until all of them are used up. Because the cake is firm, you can use the remaining filling to frost the top and sides.

Place the cake into the refrigerator for at least 8 hours or overnight, and serve in thin slices. Keep in mind that the slices will not be perfect because of the chocolate pieces. Yields 20 servings.

MINI VEGAN CHOCOLATE PEANUT BUTTER CAKE BARS

This type of filling is honestly one of my absolute favourites. It almost resembles sitni kolači, and by now, you are both acquainted with that type of confectionery and my love for them. Well, this cake combines the best of both worlds; deeply chocolate cake and a fudge-like frosting.

As the years go by, I am finding myself more and more drawn to specifically fudge-like textures when it comes to desserts, and these cake bars are simply perfect for that. A cake base almost resembling brownies and frosting of dreams.

The only thing I can advise is to make sure the base doesn't overbake. That is my only caveat for this recipe. The rest is pretty straightforward, with just a bit of melting and swirling, but the cake does need your attention.

Ingredients

For the vegan chocolate cake

200 grams plain flour
25 grams unsweetened cocoa powder
240 grams granulated sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
350 millilitres boiling water
2 heaped teaspoons instant espresso powder
45 millilitres neutral oil
2 teaspoons apple cider vinegar
2 teaspoons vanilla bean paste

For the double chocolate peanut butter frosting

200 grams vegan white chocolate
150 grams creamy peanut butter
50 grams vegan block butter
1/2 teaspoon vanilla bean paste
100 grams vegan milk chocolate
30 millilitres neutral oil

Preparation

Start by making the vegan chocolate cake. Let the oven preheat to 180°C. Line a medium square cake pan (18x18 cm) with baking parchment, bottom and sides, and set it aside. Take a small bowl, sift in the cocoa powder, add in the espresso powder and boiling water, mix very well, and set aside. Take a large bowl and sift in the plain flour, baking soda, baking powder, and salt. Add in the sugar and mix very well. Make a well in the centre, pour in all the wet ingredients, and whisk until just combined. Immediately pour the batter into the prepared pan, and bake in a nicely preheated oven, at 180°C, for about 20-25 minutes, or until done.

Mine was done after exactly 22 minutes.

As every over bakes differently, check with a toothpick to make sure it stays soft. Take it out of the oven and let it cool completely in the pan.

When the cake is cool to the touch, proceed to make the double chocolate peanut butter filling. Place the peanut butter into a heavy saucepan, add in the vegan butter, chopped white chocolate, and vanilla, and place the saucepan over medium-low heat. Take your time melting this, because it can burn, and make sure you stir it constantly.

As that portion is melting, separately mix the chopped vegan milk chocolate with the neutral oil, and melt it in the microwave or in a double boiler. Keep this portion of the chocolate liquid, do not let it set up.

Once peanut butter and white chocolate are melted, remove from heat, let it cool down for a minute or two, and pour it over the completely cooled chocolate cake. Wait another minute or two, just so it starts to set up, and then slowly and gently drizzle the melted vegan milk chocolate on top. Use a butter knife or a skewer to swirl it through, and place everything in the refrigerator for at least 8 hours.

Once ready, slice it into portions and serve with strong coffee. Yields 9 very rich servings or 16 more modest ones.

MINI VEGAN STRAWBERRY ALMOND COFFEE CAKE

Coffee cakes or crumb cakes are something I've grown to adore in the last few years. I've always enjoyed their texture, but because nobody around me ever liked them, I somehow always pushed them aside and favoured fudgy and soft cakes. But honestly, we only get one life this time around, so why not start prioritising ourselves a little and indulging in some lovely coffee cakes alongside a cup of coffee or tea?

The texture of this mini coffee cake is pure perfection, as far as I am concerned; just the right balance between that signature dense crumb cake texture, with the soft jam layer, and what I consider to be the perfect topping - a mix of crumble and some flaked almonds. If you want to make any of my cakes, start with this little gem.

Ingredients

For the coffee cake batter

100 grams Greek-style vegan yoghurt
50 millilitres carbonated water
30 millilitres neutral oil
1 teaspoon vanilla bean paste
1/2 teaspoon almond extract
100 grams granulated sugar
1/2 teaspoon fresh lemon zest
125 grams plain flour, sifted
1 1/2 teaspoons baking powder

For the soft strawberry apple jam

150 grams strawberries, hulled
75 grams ripe apples, grated
50 grams granulated sugar
10 grams cornflour
15 millilitres water

For the crumb topping

30 grams vegan block butter, melted
50 grams granulated sugar
50 grams plain flour
20 grams flaked almonds

Preparation

Start by making the strawberry jam. Finely chop the strawberries and finely grate the apples. Add them to a small saucepan alongside the sugar, and place it over medium heat. Cook, stirring often, for about 10-15 minutes, until the fruit cooks down into a paste. Separately whisk together the cornflour and water, add it to the jammy fruit, and cook for about 2-3 minutes, until thickened. Remove from the heat and let it cool down.

Next, make the coffee cake batter. Let the oven preheat to 180°C and line a small rectangular cake pan (10x20 cm) with baking parchment. Take a medium bowl and add in the Greek-style vegan yoghurt, carbonated water, oil, almond extract, and vanilla, and whisk until blended.

It is best if the yoghurt is at room temperature, but it will work even if cold.

Add in the sugar and fresh lemon zest, and whisk until the sugar starts to dissolve. Finally, stir in the flour and baking powder, whisk until just blended, and immediately transfer it to the prepared cake pan. Place the pan into the preheated oven, and bake for about 15 minutes or so, or until the top of the cake starts to firm up, so it can hold the jam.

While the cake is baking, make the crumb topping. Mix together the granulated sugar and the flour, add in the melted vegan butter and mix quickly with a fork, until big, beautiful pieces of crumble form.

Once the cake top is firm, add the jam and spread it evenly. Top with the crumb topping and continue to bake for another 25-30 minutes, until baked through. As soon as the cake is baked, take it out of the oven and sprinkle on the flaked almonds abundantly. Let it cool down completely, dust with icing sugar, and serve. Yields 8 individual squares.

MINI VEGAN DOUBLE CHOCOLATE STRAWBERRY CAKE

Few things make me as happy as fresh strawberries showing up in shops around late March and early April. They are such a delightful sign of spring arriving that it truly warms my heart seeing them pop up everywhere.

And even though these days they are available year-round, the sweetest ones will always be the early spring ones. Fragrant, delicious, and still a tiny bit tangy, pairing perfectly with rich vegan white chocolate ganache and dark chocolate mousse. A wonderful little spring cake.

You do not have to use liqueur if you don't want to or if you are serving the cake to any children, of course. You can fully opt out or use some strawberry nectar, although that will make the cake a touch sweeter.

Ingredients

For the soft chocolate cake

120 grams plain flour
150 grams granulated sugar
35 grams unsweetened cocoa powder
3/4 teaspoon baking soda
1/8 teaspoon salt
150 millilitres boiling hot water
30 millilitres neutral oil
1 ½ teaspoons apple cider vinegar
1 ½ teaspoons vanilla bean paste
25 millilitres vegan strawberry liqueur, optional

For the fresh strawberry insert

60 grams fresh strawberries, hulled
30 grams light brown sugar
10 grams cornflour
10 millilitres cold water
10 grams vegan block butter
1/2 teaspoon vanilla bean paste

For the rich white chocolate ganache

200 grams vegan white chocolate
50 millilitres vegan double cream
15 grams vegan block butter
1/2 teaspoon vanilla bean paste

For the dark chocolate mousse

125 grams dark chocolate (75-80%)
150 millilitres vegan double cream

Preparation

Start by making the strawberry gelée insert, because it needs to be completely frozen. Line a small round cake frame or mousse mold (10 cm) with a strip of acetate or baking parchment and set it aside. Place the hulled and chopped strawberries into a bowl, add sugar, water and cornflour, and mash until smooth. Alternatively, blend it completely by using an immersion blender.

Pour the mixture into a heavy saucepan and place it over medium heat. Let it come to a boil, stirring often. Once it starts to boil, cook until thickened, about 3 minutes, stirring vigorously. As soon as it is done, remove it from the heat and add in the vegan block butter and vanilla. Mix very well, making sure to incorporate the butter completely, and transfer it to the prepared cake frame. Level the top as best as you can and cover it with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 6 hours, or until frozen solid.

This can also be done the night before.

Right after making the insert, make the dark chocolate mousse. Chop the chocolate finely and add it to a saucepan, along with the vegan cream, and place everything over low heat. Melt it together slowly, stirring gently, without letting it come to a boil. Remove from the heat, let it cool down to room temperature, and then cover the top with a piece of cling film or baking parchment, and place into the refrigerator for at least 6 hours or overnight.

Next, or the next day, make the vegan chocolate cake layers. Let the oven preheat to 180°C. Line a round cake pan (16 cm) with baking parchment, bottom and sides, and set it aside. Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and mix very well. Make a well in the centre, pour in all the wet ingredients, and whisk until just combined. Immediately pour the batter into the prepared pan, and bake in a nicely preheated oven, at 180°C, for about 20-25 minutes, or until done. As every over bakes differently, check with a toothpick to make sure it stays soft. Mine was done after exactly 23 minutes. Let the baked cake cool in the pan completely.

Finally, make the white chocolate ganache by melting together the chopped vegan white chocolate, vegan double cream, vegan butter, and vanilla. Take your time with this step, making sure the chocolate doesn't catch on the bottom and burn. Once melted, remove from heat and leave at room temperature for a while, until it is the consistency of runny peanut butter - thickened but still pourable.

Once everything is ready, proceed to assemble the cake.

Take the cooled dark chocolate mousse out of the refrigerator, and whip it with an electric mixer on high until a thick mousse forms. Level the cake, if needed, and slice it into three thin layers. You can keep them all the same thickness or you can play around and make the bottom one the thickest, followed by the two other layers being thinner. That is up to you and your creativity.

Place the first cake layer on the serving platter, close a cake form around it, and line it with a strip of acetate. If using liqueur, brush it gently on top of the cake and let it soak in. Place the frozen insert in the centre of the cake layer, and pour the cooled white chocolate ganache over and around it. Make sure that there are no air bubbles around the insert.

Add the second cake layer, followed by half of the dark chocolate mousse. Add the third and final cake layer, which will be the thinnest one if you decided to make them that way, press it down lightly with your hand, and use the rest of the mousse to decorate as desired.

Place the whole platter in the refrigerator for at least 8 hours or overnight, and serve the cake in thin slices with strong coffee. Yields 8 very rich servings or 12 smaller ones.

MINI VEGAN CHERRY BROWNIE CAKE

The first post I ever published on my blog were my sour cherry brownies, with less-than-stellar styling and one defiant little cherry that fell out just as I was about to take the photo. But all that mattered in that moment was taking the photo and posting the recipe. And I did post it, with great joy and pride.

To me, making cakes is never a hassle. I truly love each step of the way, from preparation, to baking, to assembly. It is something that makes me feel alive.

And this little cake is a heartfelt homage to that very first recipe, full of rich vegan chocolate buttercream, brownie-like cake layers, and of course, sour cherries. It would not be a special occasion cake if it did not have cherries.

Even though it is not a large cake and it serves a very small crowd, it does give endless enjoyment on each bite. It is best served very well chilled, with a cup of freshly brewed coffee, but I do have to say, cherry brandy pairs exceptionally well, too.

Ingredients

For the chocolate brownie layers

180 grams plain flour
200 grams granulated sugar
20 grams unsweetened cocoa powder
3 teaspoons instant espresso powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
240 millilitres boiling water
40 millilitres neutral oil
2 teaspoons apple cider vinegar
1 heaping teaspoon vanilla bean paste

For the cherry almond filling

200 grams vegan block butter, softened
1/2 teaspoon vanilla bean paste
15 grams glucose syrup
60 millilitres Disaronno liqueur
120 grams toasted almonds, finely ground
120 grams icing sugar, sifted
30 grams unsweetened cocoa powder, sifted
1 teaspoon instant espresso powder
75 grams sour cherries, chopped

Preparation

Start by making the chocolate brownie cake layers. Line a medium square cake pan (18x18 cm) with baking parchment, bottom and sides, and set it aside. Let the oven preheat to 180°C.

Place the cocoa powder, granulated sugar, and espresso powder in a medium bowl, and pour in the boiling hot water. Mix very well and let the sugar dissolve and cocoa powder bloom. As soon as that mixture is lukewarm, sift together the plain flour, salt, baking soda, and baking powder, and pour in the bloomed cocoa. Add in the rest of the wet ingredients, and mix until just combined.

Immediately pour the batter into the prepared pan and bake the cake in a nicely preheated oven, at 180°C, for 15-18 minutes. Check the cake with a toothpick even before the indicated time, as it will be tall, making sure it stays soft and fudgy. Mine was done after exactly 17 minutes. Let it cool in the pan completely.

When the cake is almost completely cool, start working on the buttercream. Place the ground almonds, cocoa powder, espresso powder, and the icing sugar into a bowl, and bring the liqueur to a boil. It should only come to a boil and not reduce. Once boiling, pour it over the almonds, mix well, and let it cool down to room temperature.

Place the softened vegan block butter into a large bowl, add in the vanilla and the glucose, and whip with an electric mixer on high for about 2-3 minutes, or until lighter in colour and creamy. Scrape down the sides, and whip for a few minutes more, until it starts to almost resemble whipped cream.

When the buttercream is ready, add in the cooled almonds and blend well. Scrape down the sides once again, and continue whipping until smooth. Place the bowl into the refrigerator for about 10 minutes or so.

When everything is cool and ready, proceed to assemble the cake.

Level the cake if needed, slice it in half lengthwise, to create two thin strips of cake, and then cut each of them in half to create four very thin layers. Whip the buttercream once more until light and creamy and divide it into four equal parts by weight. Separate one of them into a separate container, add in the chopped sour cherries, and mix them through.

Place the first cake layer on the serving platter, add one-fourth of the plain filling, and smooth it nicely. Add another cake layer, spread evenly the sour cherry part of the filling, and top with another cake layer. Spread one more portion of the filling, and top with the final layer.

The cake will be firm, so use the remaining buttercream to frost and decorate to your liking. Place the cake into the refrigerator for at least 8 hours, and serve with strong coffee. Yields 8 rich servings or 12 more modest ones.

MINI VEGAN WALNUT CHOCOLATE ORANGE CAKE

Whenever walnut cakes are mentioned, I always remember how adamantly against them I was all my childhood. Something about them simply did not sit right with my tiny self, and I am actually quite proud of how well I voiced my absolute disdain for anything containing walnuts.

But preferences change as we age, and today, walnut cakes are among my firm favourites, right next to fruit layer cakes. Walnuts simply pair perfectly with chocolate, vanilla, warm spices, applesauce and apple butter, and even in carrot cakes. They are simply that versatile and lovely.

And this little beauty is, hands down, one of my favourites as of lately. As someone who has loved that classic chocolate and orange pairing since earliest childhood, I find this cake simply irresistible.

Rich walnut layers, smooth chocolate orange buttercream, and some additional molten dark chocolate on top. What's not to adore about it?

I am also happy to say that it both transports and slices wonderfully, so it can make for a wonderful gift over the upcoming holiday period.

And if you love mini vegan cakes as much as I do, I am happy to tell you that you can find many more in my cookbook.

Ingredients

For the soft walnut cake layers

160 grams plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
100 grams granulated sugar
50 grams light brown sugar
75 grams toasted walnuts, finely ground
40 millilitres neutral oil
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla bean paste
220 millilitres carbonated water

For the walnut chocolate vegan buttercream filling

150 grams vegan block butter, softened
75 grams toasted walnuts, ground
100 grams icing sugar, sifted
25 grams unsweetened cocoa powder, sifted
50 ml boiling hot orange juice
2 tablespoons fresh orange zest
1/2 teaspoon vanilla bean paste

Preparation

Start by making the cake layers. Let the oven preheat to 180°C and line a square cake pan (18x18 cm) with baking parchment, bottom and sides.

Sift the flour with the baking powder and baking soda, add them to a medium bowl, and add in both types of sugar, along with the walnuts. Whisk to combine. Pour in all of the wet ingredients, without any particular order, and mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 22-25 minutes. Remove from the oven and let it cool down in the pan completely.

When the cake is almost completely cool, start working on the buttercream. Place the ground walnuts, cocoa powder, and half of the icing sugar into a bowl, and separately let the fresh orange juice come to a boil. Once boiling, pour it over the walnuts, mix well, and let it cool down to room temperature.

Place the softened vegan block butter into a large bowl, add in the vanilla and orange zest, and whip with an electric mixer on high for about 2-3 minutes, or until light in colour and creamy. Sift in the rest of the icing sugar, and blend it very well.

Finally, when the buttercream is almost ready, add in the cooled walnuts, and blend well. Scrape down the sides of the bowl, and whip again. Place the bowl into the refrigerator for about 10 minutes or so.

Once everything is ready, proceed to assemble the cake. Level the cooled cake if needed, slice it in half lengthwise, to create two thin and long strips of cake, and then cut each of them in half to create four very thin layers. Whip the buttercream once more until light and creamy and divide it into four equal parts.

This is best done by weight.

Place the first cake layer on the serving platter, and add a portion of the prepared filling. Continue stacking the cake layers until all of them are used up. As the cake is firm, use the remaining buttercream to frost and decorate to your liking. Place it into the refrigerator for at least 8 hours, and serve with strong coffee. Yields 8 rich servings or 12 more modest ones.

MINI VEGAN POPPY SEED CHERRY CHOCOLATE CAKE

If you love blue poppy seeds as much as I do, you will adore this mini vegan cake. It is absolutely brimming with chocolate, poppy seed, sour cherries, and deep, rich vanilla.

Four deliciously brownie-like cake layers, rich cherry jelly, and plenty of creamy poppy seed filling make this tiny little cake a true delight. Yes, it is a mini cake, but it is a mighty one, serving up to 16 people. Because it is so robust in flavour, I do recommend serving it in thin slices, with your favourite fruit liqueur or strong coffee.

One final note; if the filling is still a bit too soft for your liking, which is a fairly common thing to happen because of how the poppy seed was ground, the type of semolina, the type of vegan butter you use, etc; feel free to add some more ground almonds. Simply blend them in very well and place the filling into the refrigerator for another 20-30 minutes.

Ingredients

For the soft chocolate cake layers

150 grams plain flour
160 grams granulated sugar
15 grams unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
200 millilitres boiling water
30 millilitres neutral oil
2 teaspoons apple cider vinegar
1 ½ teaspoons vanilla bean paste

For the sour cherry jelly

150 grams sour cherries, fresh or defrosted
50 grams light brown sugar
30 millilitres water
20 grams cornflour
15 grams vegan block butter

For the poppy seed filling and frosting

350 millilitres soy milk, cold
150 grams granulated sugar
30 grams semolina
20 grams cornflour
200 grams poppy seed, ground finely
120 grams blanched almonds, ground finely
200 grams vegan block butter, softened
1 teaspoon vanilla bean paste

Preparation

Start by making the sour cherry jelly, as it needs to be frozen solid. Line a small cake form (15x20 cm) with baking parchment or plastic wrap and set aside. Place the fruit into a heavy saucepan, and add in the water, sugar, and cornflour. Place over medium-high heat, and let it come to a boil, stirring often. Once it starts to boil, cook until thickened, about 2-3 minutes, stirring vigorously, because it will have quite a thick texture. As soon as it is done, remove it from the heat and add in the vegan block butter.

Mix very well, transfer it to the prepared cake form, level the top and cover it with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 6 hours, or until completely frozen. This can also be done the night before.

The next day, start by making the poppy seed filling. Pour the cold soy milk into a large saucepan, add in the ground poppy seed, cornflour, and sugar, blend well, and place it over medium heat. As soon as it comes to a boil, add in the semolina, and start stirring vigorously, cooking for 4-5, until it cooks into a glossy custard. Once done, remove it from the heat, blend it well with a hand mixer or an immersion blender, cover the top with a piece of baking parchment or cling film, and let it cool down to room temperature.

Finally, make the vegan chocolate cake layers. Let the oven preheat to 170°C. Line a rectangular cake pan (20x30 cm) with baking parchment, bottom and sides, and set it aside. Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and mix very well. Make a well in the very centre of the dry ingredients; pour in the wet ingredients in no particular order, whisk until just combined.

Pour the batter into the prepared pan, tap it lightly on the work surface, and bake immediately in a nicely preheated oven, at 170°C, for about 15-18minutes, or until done. As every over bakes differently, check with a toothpick to make sure it stays soft. Let it cool in the pan completely.

Once everything is ready, proceed to assemble the cake. Level the cake and trim the sides, if necessary, and slice it in half crosswise and lengthwise, to create four thin rectangular layers. Set them aside.

Whip the cooled poppy seed custard with an electric mixer on high until light and creamy, and set it aside. Take a large bowl and beat the vegan block butter with the vanilla until lighter in colour and fluffy. Add the ground almonds to the whipped custard, and blend well. Finally, add in the whipped butter in a few additions, and beat until completely creamy and smooth. Divide it into three equal parts and place in the refrigerator for about 15 minutes, to firm up slightly.

Place the first cake layer on the cake platter, and add one-third of the filling. Place another cake layer and add the frozen cherry jelly straight from the freezer. Top with another cake layer, followed by another third of the poppy seed almond filling. Place the final cake layer on top and use the leftover filling to frost and decorate the entire cake. It is firm, so it can be frosted immediately.

Place the whole platter in the refrigerator for at least 8 hours or overnight, and serve the cake in thin slices with strong coffee. Yields 12 very rich servings or 16 smaller ones.