Mini Vegan Double-Layer Chocolate Cake with Sour Cream Icing

I was at TK Maxx today trying to find some silicone cupcake tins so I could make some cupcakes when I saw some mini spring-form cake tins.  I had to get them.  And then I had to make a cake.  And so I came home, and I did.

Vegan Chocolate Cake

I had to cut off a bit of the bottom layer so that I had an even surface on which to place the top layer, and I also had some left over icing, and let me just say, genius.  I can’t wait to have a full slice later.  It’s chilling in the fridge right now, as the consistency of the icing wasn’t exactly thick, so I don’t know how it would hold up at room temperature for extended periods of time.  I’ll have to work on my icing in the future.  But, hey, I haven’t baked many cakes in my time, thankyouverymuch.  The ingredients are simple.  The cake is dense and delicious.

To make the cake mix:


  • 1 cup self-rising flour (or all-purpose flour and 1/2 tsp baking soda and 1/2 tsp baking powder)
  • 2/3 cup sugar
  • 1/3 cup dutch-pressed cocoa
  • 1/4 tsp salt
  • 2/3 cup water
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar

Preheat oven to 180 C.

Step One Combine sifted flour, sifted cocoa powder, sugar and salt in a big-ish bowl well.

Step Two In a large glass stir the remaining ingredients (all wet) well.

Step Three Combine the dry ingredients with the wet ingredients.  Mix well until no clumps are left.

Step Four Divide the mixture evenly directly into two greased mini spring-form cake tins.

Step Five Bake for about 35 minutes.  Start checking the cakes at 25 minutes.  Bake until you can stick a fork in them and they come out clean.  This may take upwards to 40 minutes depending on your oven.

mini cakes

As for the icing… pretty much all I did was chuck some remaining soy sour cream into a sauce pot and heat over low heat.  Then I chucked in the remnants of some dark chocolate I had in the cabinet (chopped up finely first) and stirred until it was all melted and combined, with the pot still over low heat.  Then I chucked in some confectioner’s sugar for good measure.  I wouldn’t say the icing is my finest moment in baking, but it is tasty and got the job done.  I might try something similar but with the addition of a vegetarian jelling agent so it can keep at room temperature for extended periods of time.


One comment

  1. Sara · September 17, 2009

    Don’t you just love the mini-springform pans! They make the perfect size mini-cakes! 🙂

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