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Chocolate Mini Cakes

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These Chocolate Mini Cakes are the ultimate cozy dessert, offering a dense, fudgy texture that rivals traditional brownies but in a convenient, individual serving size. By using applesauce instead of eggs or oil, these cakes remain incredibly moist and tender while keeping the recipe vegan-friendly. The deep cocoa flavor is balanced by a hint of vanilla and a touch of salt, creating a sophisticated yet comforting taste. Perfect for after-school snacks, potluck contributions, or a quick sweet ending to dinner, they bake quickly and easily. The mini loaf pan format ensures even baking and makes portion control simple. Serve them warm with a dusting of powdered sugar or a dollop of dairy-free whipped cream for an extra indulgent experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 576.7
Dietary: Vegetarian
Description
These Chocolate Mini Cakes are the ultimate cozy dessert, offering a dense, fudgy texture that rivals traditional brownies but in a convenient, individual serving size. By using applesauce instead of eggs or oil, these cakes remain incredibly moist and tender while keeping the recipe vegan-friendly. The deep cocoa flavor is balanced by a hint of vanilla and a touch of salt, creating a sophisticated yet comforting taste. Perfect for after-school snacks, potluck contributions, or a quick sweet ending to dinner, they bake quickly and easily. The mini loaf pan format ensures even baking and makes portion control simple. Serve them warm with a dusting of powdered sugar or a dollop of dairy-free whipped cream for an extra indulgent experience.
Ingredients
  • 1 1/2 cup Unbleached flour
  • 1 cup Granulated sugar
  • 2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup Applesauce -- at room
  • 3/4 cup Skim milk -- at room temperature
  • 1 teaspoon Vanilla extract
  • 4 teaspoon Egg whites -- whipped (or aquafaba for vegan)
  • 2 bars Unsweetened chocolate (2 oz), melted
Directions
  1. 1
    Preheat your oven to 350&# 194;°F (175ðC).
  2. 2
    Lightly coat 8 small mini loaf pans with cooking spray, then dust lightly with flour, tapping out any excess.
  3. 3
    In a medium mixing bowl, whisk together the unbleached flour, granulated sugar, baking powder, and salt until well combined.
  4. 4
    In a separate large bowl, combine the skim milk, vanilla extract, applesauce, and melted unsweetened chocolate. Whisk until smooth and uniform.
  5. 5
    Gently fold the whipped egg whites into the wet chocolate mixture until just incorporated, taking care not to deflate the mixture too much.
  6. 6
    Pour the dry ingredients into the wet mixture and stir gently with a spatula until no dry streaks remain. Do not overmix.
  7. 7
    Divide the batter evenly among the prepared mini loaf pans, filling each about halfway to allow room for rising.
  8. 8
    Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cake comes out clean or with just a few moist crumbs.
  9. 9
    Allow the cakes to cool in the pans for 10 minutes before carefully removing them to a wire rack to cool completely.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 576.7kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2790.2mg117%
Total Carbohydrate 133.3g45%
Dietary Fiber 3.2g13%
Sugars 63.3g
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, mini cakes, vegan dessert, applesauce cake, egg-free baking, individual cakes, fudgy chocolate, mini loaf, easy dessert, plant-based, baking powder, unbleached flour, vanilla, skim milk, unsweetened chocolate, snack, potluck, comfort food
Read it online: https://www.chefs-mate.com/recipe/chocolate-mini-cakes/