Mini Chocolate Loaf Cakes (Vegan)
Easy mini chocolate loaves with dairy-free frosting.
Ingredients
- 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
Instructions
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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 (see notes).
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Mix the soy milk and vinegar together and set aside for 5 minutes. This will act as vegan buttermilk.
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Melt the margarine then mix the coffee in until well combined. Set aside to cool slightly.
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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.
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Divide the batter between the 12 mini-loaf holes, leaving a small gap at the top to allow for rising.
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Bake for around 15-18 minutes, or until a toothpick comes out clean.
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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:
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Mix all of the ingredients together until smooth. Add more soy milk to loosen it or more icing sugar to thicken it.
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Pipe the frosting onto the cooled loaf cakes and enjoy!
Recipe Notes
- I used this Lakeland mini loaf tin.
- Store in an airtight container at room temperature for 4-5 days.