This mini vegan cake recipe creates a sponge super soft and light. And so so pretty. Perfect for weddings, tea parties, a special occasion or just to enjoy for yourself!
And this recipe works brilliantly for any vanilla cake. For instance, you can use this recipe for layered cakes, marbled cakes, victoria sponge cakes or mini cakes like these.
It’s topped with a smooth chantilly cream, fresh berries and a vegan macaron (recipe coming soon). These elegant little mini cakes are perfect for a party to impress guests. And you can even plate it up fancy with my vegan custard.
- Quick and easy vegan cake
- Vegan cake recipes easy vanilla
- Vegan cake no vinegar
- How to make vegan cake no eggs
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- Best vegan vanilla sponge cake aquafaba
- Vegan cake no butter
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Then you’re in the right place. This vegan mini cake recipe covers all of that.
Master the art of baking GF, DF & Vegan
Baking Free From 101
How to make fancy mini cakes
The vegan mini cake recipe
To make the vegan vanilla sponge, start by combining the gluten free flour, xanthan gum, baking powder and bicarbonate of soda to a bowl. Whisk and leave aside.
To make the ‘buttermilk’ in a jug combine the plant based milk and vinegar and set aside for 10 mins while you whip the aquafaba (essentially chickpea juice from a chickpea can). You’ll need to whip it for 10 mins until doubled in size. It should be thick and foamy. [See image 1]
Once it has reached soft peaks, set aside and begin creaming together the vegan butter, oil and caster sugar for 2-3mins. [See image 2]
Then fold in the whipped aquafaba into the butter mix, gently, until incorporated. [See image 3]
Then simply add in the ‘buttermilk’ and flour mixture alternatively until fully combined. [See image 4]
Transfer the batter to 4 x 4inch cake tins or to a rectangle tray and bake for 20 mins or until slightly golden brown and springy to the touch.
(you don’t want a large tray as we are not trying to make a swiss roll, instead we need the sponge to be thick like a cupcake)
As the cakes cool make the Chantilly cream by whipping the plant based milk and icing sugar until soft peaks.
Once cakes are fully cooled, remove from cake tins or cut the sponges out using a 4 inch circular cake cutter. Then dollop a teaspoon and 1/2 of cream into the centre of the sponge and top with a fresh berry or two and a vegan macaron/meringue. And for a little extra top with an edible flower.
Voila. A masterpiece. Enjoy!
How to decorate
Vegan cake topping ideas
With dainty things it’s important not to overdress/overcrowd them, but to know what the perfect colors and pieces balance well.
For instance a simple dollop of vegan whipped cream, a couple of fresh berries and a vegan macaron works beautifully on top of these mini vegan cakes.
Other fancy cake decorations
- Edible flowers are beautiful decorations to add to desserts, making them look beautifully elegant.
- Fruit adds color to desserts making them a lot more vibrant.
- Another variation you can make to these cakes is make a vegan inspired victoria sponge cake minis. – For these you can dollop a teaspoon of vegan whipped cream and spread it to make a little dip in the center of the cake which you can fill with a of teaspoon of jam and top with a fresh berry or two.
What equipment do you need to make this vegan vanilla sponge
To whip the aquafaba it is essential you have an electric whisk – either hand held or a stand mixer. Without it you may need to be whisking it for 1/2hr and fast!
For this 4 inch vegan cake recipe you’ll need 4x 4inch cake tins or a baking tray and a large 4inch cookie cutter to cut out the sponges.
Vegan cake egg substitute
For this cake the egg substitute is aquafaba you can learn more about it in my post here
But essentially aquafaba in this recipe works in the same way as whipped egg whites. It helps to make the sponge airy and light, which is important for vegan cakes as they tend to be quite dense.
Vegan patisserie style cake recipe
- 4inch cake tin/cake tray
- electric whisk
- 120 ml Dairy free milk
- 2 tsp Apple cider vinegar
- 140 g Gluten Free Plain Flour
- 2 tsp Baking powder
- 1/4 tsp Bicarbonate of soda
- 30 g Aquafaba
- 42 g Dairy free butter
- 40 g Veg oil
- 87 g Caster sugar
- 1 tsp Vanilla
- 100 ml Vegan plant based double cream
- 2 tbsp icing sugar
- Vegan macarons (optional)
- Fresh berries
- Combine the milk and apple cider vinegar and set aside, while you get prepare the other ingredients.
- In a bowl combine the dry ingredients and set aside.
- Beat the sugar, oil and butter in a bowl until fluffy and then add the dry ingredients and milk alternatively until fully combined.
- In a seperate bowl whisk the aquafaba for 10mins until foamy and doubled in size.
- Fold the aquafaba into the cake batter gradually and gently util combined – be careful not to over mix.
- Transfer to 4 inch round cake tins or a baking tray and bake for 20mins or until golden brown and springy to the touch.
- Once cooled-if using a tray to bake your cake you'll need a 4inch cookie cutter to cut your sponges.
- In a bowl whip the double cream until soft peaks then add the icing sugar and continue to whip until stiff peaks
- Dollop a spoonful of double cream on each cake and top with berries and vegan macaron.
- And Enjoy
Let me know your thoughts on the recipe, how did you get on with your vegan cake decorating?
Let me know in the comments below.
And like always if you do follow any of my recipes please tag me on instagram, pinterest, tiktok or facebook. I’d really love to see your creations! I’ll also be featuring your posts on my instagram stories so do have a look ?
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