Chocolate SunButter Vegan Mini Cakes

January 21, 2019

These Chocolate SunButter Vegan Mini Cakes are the ultimate definition of decadent. Made with a nicely sweet SunButter buttercream that comes snuggled in between two moist chocolate layers and lightly spread on top; these mini cakes are the perfect sweet treat for any occasion and are whipped together in a few easy steps.

Chocolate SunButter Vegan Mini Cakes

Sponsored Post: This post is sponsored by SunButter, but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.

Chocolate SunButter Vegan Mini Cakes

I’m so excited to be sharing these sweet treats with you all. If you’ve been an avid follower of Orchids + Sweet Tea, then you’ll know that I don’t share many chocolate recipes (mostly because I’m not a HUGE chocolate fan!). However, these Chocolate SunButter Vegan Mini Cakes are just too good to pass up! It’s not about perfection with this recipe, BUT deliciousness!

With Valentine’s Day coming up soon, I found that these little bites would be perfect! Aren’t they just adorable? Haha.

Plus, it’s made with all organic and vegan ingredients, which makes it that much more enjoyable, especially for those who can’t eat specific ingredients.

Chocolate SunButter Vegan Mini Cakes

OK, so what’s my obsession with SunButter anyway?

Here’s WHY:

  • Peanut Free and perfect for those with a Peanut allergy.
  • Made with REAL Sunflower seeds (US grown + roasted).
  • Super nutritious—7 grams of protein + more vitamins and minerals than Nut butters!
  • Provides 45% of the US recommended daily allowance of Vitamin E with no trans fat and less saturated fat.
  • Also, FREE from the top 8 Allergens: Peanuts, Tree Nuts, Soy, Milk, Eggs, Wheat, Fish, and Crustacean Shellfish!
  • No GMOs!
  • Last but not least—IT’S JUST GOOD!

Need I say more?

Chocolate SunButter Vegan Mini Cakes

Honestly, I don’t think I’ve ever found a butter than had so many variations! SunButter literally comes in a variety of flavors and textures which makes it so perfect for different recipes! My favorite–SunButter Creamy was used for these mini cakes, which worked so perfect to make a nicely whipped buttercream! To be transparent, I have worked with a few of the other flavors so far–No Sugar Added as well as Organic Sunflower Butter and tried using them in this buttercream and struggled! Haha.

After a few trial and errors, I realized that the other two flavors had more of a “wet” consistency from their oils, which made it hard to whip entirely. However, the SunButter Creamy version was the perfect mix that I needed to get the job done and I honestly could eat the buttercream by itself (at least we did take a few spoon fulls in the moment! haha). So, I mention this to say that SunButter has done an awesome job of creating a variety of Sunflower Butters that work for many different things and that’s one of the reasons why they have become my new faves!

Anyway, I chose to of course top these mini cakes with sliced strawberries because who doesn’t love chocolate with strawberries, right? Keep in mind that they are optional and don’t have to be included if you aren’t a fan of them. Either way, these mini cakes will be hit for the entire family!

And if you’re into SunButter like I’ve been then you’ll certainly enjoy a few of our past SunButter recipes: Vegan Banana Oatmeal SunButter Mini Muffins which were widely popular on our blog; SunButter Chocolate Chip Quinoa Banana Bread, Vegan Chocolate + SunButter Cheesecake Bites, and SunButter Oatmeal Chocolate Chip Brownie Chunks.

Chocolate SunButter Vegan Mini Cakes

Now, let’s dig our forks into this mini cakes recipe, shall we?

Preheat your oven to 350 degrees Fahrenheit and line two 8″ round baking cake pans with parchment paper (or grease them using vegan butter).

In a large bowl, add the flour, pure cane sugar, cocoa powder, baking powder, baking soda, and sea salt, whisking everything together.

In a separate medium bowl, whisk together the Almond milk, coconut oil, maple syrup, apple cider vinegar, vanilla extract and let it sit for 2-3 minutes.

Add wet mixture to the dry ingredients and using a spatula, mix everything together without OVER-MIXING.

Once ingredients are full incorporated, evenly pour your batter into both cake pans and bake for 40-45 minutes, until the center is set (after you test it with a toothpick or knife).

When bake through, remove from oven and let cakes cool for 15 -20 minutes before removing them out onto a cooling rack to cool completely.

Meanwhile, make your buttercream.

For the SunButter Buttercream: Add 1 cup of powdered sugar to the bowl of an electric mixer and while mixing on low speed, add vanilla extract and 1 Tbsp of SunButter at a time, stopping in between each interval so that it completely mixes together. Then add additional powdered sugar, 1/2 cup at a time, along with 1-2 Tbsps of Almond milk, until buttercream’s consistency is creamy and smooth. Once done, add buttercream to the refrigerator until ready to use.

Once cakes have fully cooled, carefully place each onto a flat surface. Using a 2″ cutter, gently cut into mini circles, making about 12 circles in total.

Sandwich two chocolate cakes together with a generous amount (about 1 Tbsp) of SunButter buttercream. Repeat until all cakes are made.

Top each mini cakes with another generous Tbsp of SunButter buttercream and add a slice of strawberry and a mint leaf, optional. Wallah!

Dig your forks in and enjoy.

Bon Appetite!

Chocolate SunButter Vegan Mini Cakes
Chocolate SunButter Vegan Mini Cakes

Chocolate SunButter Vegan Mini Cakes

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
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Ingredients

Vegan Chocolate Cake:

  • 2 1/2 cups Organic All-Purpose flour
  • 1 cup Organic pure cane sugar
  • 1 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 1/2 cup Pure maple syrup
  • 2 1/2 cups Almond milk
  • 1/3 cup coconut oil, melted
  • 2 Tbsps apple cider vinegar
  • 1 Tbsp vanila extract

SunButter Buttercream:

  • 2-2 1/2 cups Organic powdered sugar
  • 1/2 cup SunButter Creamy Butter
  • 1-2 Tbsps Almond milk
  • 1 tsp vanilla extract

Instructions

  • Preheat your oven to 350 degrees Fahrenheit and line two 8″ round baking cake pans with parchment paper (or grease them using vegan butter).
  • In a large bowl, add the flour, pure cane sugar, cocoa powder, baking powder, baking soda, and sea salt, whisking everything together.
  • In a separate medium bowl, whisk together the Almond milk, coconut oil, maple syrup, apple cider vinegar, vanilla extract and let it sit for 2-3 minutes.
  • Add wet mixture to the dry ingredients and using a spatula, mix everything together without OVER-MIXING.
  • Once ingredients are full incorporated, evenly pour your batter into both cake pans and bake for 40-45 minutes, until the center is set (after you test it with a toothpick or knife).
  • When bake through, remove from oven and let cakes cool for 15 -20 minutes before removing them out onto a cooling rack to cool completely.
  • Meanwhile, make your buttercream.

For the SunButter Buttercream:

  • Add 1 cup of powdered sugar to the bowl of an electric mixer and while mixing on low speed, add vanilla extract and 1 Tbsp of SunButter at a time, stopping in between each interval so that it completely mixes together. Then add additional powdered sugar, 1/2 cup at a time, along with 1-2 Tbsps of Almond milk, until buttercream’s consistency is creamy and smooth. Once done, add buttercream to the refrigerator until ready to use.
  • Once cakes have fully cooled, carefully place each onto a flat surface. Using a 2″ cutter, gently cut into mini circles, making about 12 circles in total.
  • Sandwich two chocolate cakes together with a generous amount (about 1 Tbsp) of SunButter buttercream. Repeat until all cakes are made.
  • Top each mini cakes with another generous Tbsp of SunButter buttercream and add a slice of strawberry and a mint leaf, optional. Wallah!
  • Dig your forks in and enjoy.
  • Bon Appetite!

Tips & Tricks

SUNBUTTER BUTTERCREAM: When adding powdered sugar and SunButter, it’s super important to have patience and keep a close eye on the consistency. Adding JUST ENOUGH SunButter and powdered sugar creates the creamiest buttercream possible. If buttercream becomes TOO THICK, add 1 Tbsp of Almond milk, ALWAYS keeping the mixer speed on LOW.
STORAGE: Mini cakes are best stored refrigerated for up to 3 days, tightly sealed. 

DID YOU MAKE THIS recipe?

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Chocolate SunButter Vegan Mini Cakes.

Thank you SunButter for sponsoring this post!

ORCHIDS + SWEET TEA

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  1. I have never heard of sunbutter but am now going to keep an eye out for it! These mini cakes are fabulous. If I find sunbutter, I’ll give them a try!

    • Yes, SunButter is my new fave! Everyone in my house loves it! Also, you should be able to find it in your local organic supermarket or even Target (if I’m not mistaken).

    • Yes, SunButter is a great alternative for PB allergies! I do hope that you both get a chance to give it a try!