Mini Chocolate Loaf Cakes (Vegan)
These mini chocolate loaf cakes are fluffy, dainty and perfect for tea parties. They’re really easy to make with just a handful of ingredients, and they’re a great crowd-pleasing treat.
If you’re looking for a vegan dessert that’s tea-party-friendly, this is the one! I know how difficult it is to find mini, vegan-friendly treats for afternoon tea so I thought I’d help you out.
I made mini lemon loaves last year and I thought it was about time I added another flavour to the collection. Being a chocolate addict, it was only right that I made a chocolate version.
I adapted this recipe from my chocolate loaf cake recipe, except I used dairy-free chocolate frosting instead of the ganache. I think it’s more fitting for the miniature version, plus it’s easier to pipe into pretty shapes. It’s quite similar to my chocolate buttercream, except there’s less fat in this version.
Where to buy a mini loaf pan
Some people make mini loaves by cutting up a sheet cake but I think using a mini loaf tin makes them so much cuter! The mini loaf pan makes them look neater because there are no rugged edges like there would be if you cut a larger cake into pieces. Each loaf is baked individually but in the same tin (tray?) for convenience.
I purchased my Lakeland mini loaf tin from Amazon. It’s a little pricier compared to some but it’s great quality and the bottoms can be removed, making for easy clean-up. (This is not an ad or affiliate, LOL, I just really like it.)
There are loads of other options online of various sizes but whichever one you get, I recommend getting one with 12 holes. Otherwise, you can bake half of the batter at a time or adjust the recipe accordingly using the ‘servings’ slider on the recipe card.
More vegan dessert recipes
Ingredients you’ll need
- Soy milk. This is the main liquid in this recipe, alongside melted butter, and it provides moisture. I recommend using unsweetened organic soy milk if possible.
- Apple cider vinegar. Mix it with the soy milk to make ‘buttermilk’, which will help to keep the mini loaves soft.
- Melted vegan margarine. This can be substituted with an equal amount of oil if you prefer, something like sunflower or canola would work well.
- Instant coffee granules or espresso powder. This works to intensify the chocolate flavour and you won’t taste the coffee at all. If you don’t want to use it, you can substitute it for 1 teaspoon of vanilla extract.
- Self-raising flour. Provides structure and helps the loaves to rise.
- Baking soda. For a little extra rising power!
- Cocoa powder. This provides the chocolatey flavour. I recommend using unsweetened cocoa powder.
- Caster sugar. Provides the perfect amount of sweetness.
- Vegan chocolate frosting. A simple icing that’s made from dairy-free margarine, icing sugar, cocoa powder and a splash of plant-based milk.
How to make vegan mini chocolate loaf cakes
Preheat your oven to 180°C/350°F (160°C/325°F if you’re using a fan or convection oven). Lightly grease a 12-hole mini loaf tin.
In a small mug or bowl, mix together 250ml of unsweetened soy milk and 2 teaspoons of apple cider vinegar. Set it aside for 5 minutes to thicken. This will act as your ‘buttermilk’.
Melt the margarine then stir in the coffee until well combined. Leave it to cool for a few minutes.
In a large bowl, mix together 250g of self-raising flour, 1/2 teaspoon of baking soda, 3 tablespoons of cocoa powder and 180g of caster sugar.
Add the buttermilk and the melted margarine. Mix well until you have a smooth batter, making sure to get any dry bits from the bottom of the bowl.
Divide the batter between the 12 mini loaves, leaving a small gap at the top to allow for rising. I find it’s less messy if you use a piping bag to do this.
Bake for around 15-18 minutes, until a toothpick through the centre comes out clean.
Let them cool for around 10 minutes then carefully transfer them to a wire rack to cool completely.
While the loaves are baking, you can prepare the dairy-free chocolate frosting. You’ll need the following:
- 2 Tablespoons cocoa powder
- 230g Icing sugar
- 1 Tablespoon vegan butter or margarine
- 3 Tablespoons soy milk
Mix all of the ingredients together until smooth. For thicker frosting, add more icing sugar or to loosen it, add more soy milk.
Keep them in an airtight container at room temperature. They’ll last for 4-5 days this way.
Yep. Just pop them into an airtight container and freeze for up to 2 months. When you’re ready to defrost them, place them on a plate or wire rack and let them sit at room temperature for an hour or two until fully thawed. Do not refreeze.
If you want to use something other than chocolate frosting to decorate these loaf cakes, there are many options! You could switch it out for chocolate ganache, any other flavour of frosting, or even a simple chocolate glaze. They’re also delicious just as they are, without any frosting or icing.
I hope you enjoy these mini chocolate loaf cakes! If you make them yourself, please let me know how you get on by leaving a rating and/or comment below. Happy baking! xo
Mini Chocolate Loaf Cakes (Vegan)
Easy mini chocolate loaves with dairy-free frosting.
- 250 ml Soy milk (1 cup)
- 2 Teaspoons Apple cider vinegar (or lemon juice)
- 150 g Vegan margarine (~½ cup + 2 tablespoons)
- ½ Teaspoon Instant coffee granules (To enhance the chocolate flavour. Can be subbed for 1 teaspoon vanilla extract.)
- 250 g Self-raising flour (~2 cups)
- ½ Teaspoon Bicarbonate of soda
- 3 Tablespoons Cocoa powder
- 180 g Caster sugar (¾ cup)
For the frosting:
- 230 g Icing sugar (~1+¾ cup)
- 2 Tablespoons Cocoa powder
- 1 Tablespoon Vegan margarine
- 3 Tablespoons Soy milk
Preheat your oven to 180°C/350°F (160°C/325°F for fan or convection ovens). Lightly grease a 12-hole mini loaf tin.
Mix the soy milk and vinegar together and set aside for 5 minutes. This will act as vegan buttermilk.
Melt the margarine then mix the coffee in until well combined. Set aside to cool slightly.
In a large bowl, mix together the flour, bicarbonate of soda, cocoa powder and caster sugar. Add the buttermilk and the melted margarine and mix until smooth.
Divide the batter between the 12 mini-loaf holes, leaving a small gap at the top to allow for rising.
Bake for around 15-18 minutes, or until a toothpick comes out clean.
Let them cool in the tin for around 10 minutes then gently transfer them to a wire rack and leave to cool completely.
For the frosting:
Mix all of the ingredients together until smooth. Add more soy milk to loosen it or more icing sugar to thicken it.
Pipe the frosting onto the cooled loaf cakes and enjoy!
- Store in an airtight container at room temperature for 4-5 days.