This rich and creamy vegan chocolate mini cake is a delightful no-bake treat made with wholesome ingredients. Featuring a smooth chocolate-cashew filling and a slightly crunchy nut-based crust, it’s the perfect small dessert for celebrations or anytime you want something indulgent without turning on the oven.

Why You’ll Love This Recipe

This mini chocolate cake is wonderfully decadent yet surprisingly simple to prepare. The no-bake crust comes together in minutes, and the filling blends into a silky, mousse-like texture thanks to soaked cashews and coconut milk. It’s naturally sweetened, dairy-free, gluten-free, egg-free, and refined sugar-free—making it suitable for a variety of dietary needs.
Because it’s stored in the freezer, it’s also a great make-ahead dessert that stays fresh for weeks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust

⅓ cup (60 g) peanuts or nuts/seeds of choice
1 pinch salt
1 tbsp (16 g) peanut butter or any nut/seed butter
¼ tsp vanilla extract
½ tbsp (10 g) maple syrup
1 tsp coconut oil

For the Cashew Cream Filling

⅔ cup (100 g) raw cashews, soaked
⅓ cup (80 g) canned coconut milk
2 tbsp (40 g) maple syrup
1 tsp vanilla extract
1 ½ tbsp (20 g) coconut oil (melted) or cacao butter
3 tbsp (15 g) cocoa powder

Directions

1. Prepare the Cashews:
   Soak the cashews in hot water for 1 hour. Alternatively, soak them overnight in cold water or boil for 20 minutes. Drain well.
2. Make the Crust:
   Add peanuts (or nuts/seeds of choice) and a pinch of salt to a food processor and pulse into crumbs.
   Add the peanut butter, vanilla extract, and maple syrup. Process again.
   Add the coconut oil and blend one more time until well combined.
   Transfer the crust mixture to a 4–5 inch (10–12 cm) springform pan. Press it down firmly and evenly with a spoon. Set aside.
3. Prepare the Filling:
   In a blender, combine soaked cashews, canned coconut milk, maple syrup, vanilla extract, melted coconut oil (or cacao butter), and cocoa powder.
   Blend on high until completely smooth, stopping to scrape the sides as needed.
4. Assemble the Cake:
   Pour the chocolate cashew cream over the crust. Tap the pan gently to release air bubbles.
   Freeze for 3–4 hours, or until fully set.
5. Serve:
   Remove the mini cake from the springform pan. Let it thaw for 20–30 minutes at room temperature before slicing and serving.
   Optionally, top with melted dairy-free chocolate and chill for 10 minutes to allow it to firm up.

Servings and Timing

Servings: 2–4 (depending on portion size)
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Active Time: 20 minutes
Additional Time: About 3–4 hours freezing time (plus cashew soaking time)

Variations

• Use almonds, cashews, or sunflower seeds in place of peanuts for the crust.
• Replace peanut butter with almond, cashew, or sunflower seed butter.
• Add 1 tablespoon lemon juice to the filling for a cheesecake-like tang.
• Incorporate extracts such as orange, coffee, or mint for flavor twists.
• Swap cocoa powder for cacao powder (add extra sweetener to taste).
• Create a layered cake by blending the filling without cocoa first, removing half, then adding cocoa to the remaining half for a two-tone effect.
• Press the crust and filling into silicone cupcake molds to make mini individual cakes.

Storage/Reheating

Store the cake in the freezer for up to 3 months. Keep it whole or sliced, placing parchment paper between slices to prevent sticking.
To enjoy, thaw at room temperature for 20–30 minutes until soft enough to slice.
Refrigeration is possible for short periods, but the filling will soften, so freezing is best for maintaining structure.

FAQs

How can I make this cake nut-free?

You can replace the nuts in the crust with seeds such as sunflower or pumpkin. For the filling, soaked sunflower seeds may be used, though flavor and texture will vary.

Can I use a different sweetener instead of maple syrup?

Yes, agave syrup or brown rice syrup work well. Just maintain a similar liquid consistency.

Can I use dairy-free chocolate instead of cocoa powder?

You may substitute melted dairy-free chocolate, though amounts may need adjusting since it adds sweetness and fat differently.

Do I need a high-speed blender?

A high-speed blender produces the smoothest filling. A food processor can work but may result in a slightly grainy texture.

Why does the cake need to stay frozen?

The filling is mousse-like and doesn’t fully set at room temperature. Freezing helps it maintain structure.

Can I turn this into bite-sized desserts?

Yes, divide the mixture into silicone muffin molds to create individual mini cakes.

How do I cut clean slices?

Dip a knife in hot water, wipe dry, and slice. Repeat between cuts.

Can I make this ahead?

Yes. You can soak the cashews in advance or blend the filling a day ahead and refrigerate it before assembling.

Can I use light coconut milk?

Full-fat canned coconut milk provides the best creamy texture. Light coconut milk may result in a thinner filling.

Can I add toppings?

Absolutely—try whipped coconut cream, chocolate shavings, fresh berries, or a berry coulis.

Conclusion

This no-bake vegan chocolate mini cake is a luxurious yet simple dessert that satisfies deep chocolate cravings with clean, wholesome ingredients. Its creamy texture, crunchy base, and freezer-friendly nature make it ideal for both special occasions and everyday indulgence. Enjoy it as a charming mini celebration cake or a make-ahead treat ready anytime the craving strikes.

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