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Chocolate SunButter Vegan Mini Cakes
5 from 7 votes
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Chocolate SunButter Vegan Mini Cakes

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.

Course: Dessert
Keyword cakes, chocolate, dairy-free, dessert, mini, sunbutter, sunflower seeds, sweets, vegan
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 Mini Cakes
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

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:

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

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

  3. 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.

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

  5. 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).

  6. 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.

  7. Meanwhile, make your buttercream.

For the SunButter Buttercream:

  1. 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.

  2. 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.

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

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

  5. Dig your forks in and enjoy.

  6. Bon Appetite!

Tips | Notes:

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.