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Chocolate Mini Cake (Vegan, No-Bake)

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This no-bake vegan chocolate mini cake features a creamy cashew-based filling and a nutty crust for a decadent yet wholesome dessert. It’s dairy-free, gluten-free, and naturally sweetened—perfect for celebrations or an everyday indulgence.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours (including freezing time)
  • Yield: 2–4 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 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 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

Instructions

  1. Soak cashews in hot water for 1 hour (or overnight in cold water, or boil for 20 minutes). Drain and set aside.
  2. To make the crust, pulse peanuts and salt in a food processor until crumbly. Add peanut butter, vanilla, and maple syrup. Process again.
  3. Add coconut oil and blend until combined. Press mixture firmly into the base of a 4–5 inch (10–12 cm) springform pan. Set aside.
  4. Blend soaked cashews, coconut milk, maple syrup, vanilla, melted coconut oil, and cocoa powder until very smooth.
  5. Pour the filling over the crust, tapping the pan to release air bubbles.
  6. Freeze for 3–4 hours or until firm.
  7. Remove from freezer and let sit at room temperature for 20–30 minutes before slicing and serving.
  8. (Optional) Top with melted dairy-free chocolate and chill 10 minutes to set.

Notes

  • Use any nut or seed of choice in the crust.
  • Sunflower seeds can be used for a nut-free version.
  • Add lemon juice for a cheesecake-like tang.
  • Can be portioned into silicone muffin molds for individual servings.
  • Store in freezer for best texture and longer shelf life.

Nutrition

Find it online: https://savorymomskitchen.com/chocolate-mini-cake-vegan-no-bake/