So simple mini chocolate cakes – Vegan & Gluten-Free

Time required: 30 minutes 
Yield: 12 mini cakes


Mini cakes:

  • ½  cup – generous (115g) LeGrand vegan unsweetened yogurt
  • 2 tsp apple cider vinegar
  • ⅓ cup (95g) apple sauce
  • ¼ cup cup (55g) LeGrand vegan butter
  • ¾  cup (160g) coconut sugar or cane sugar
  • ½ cup (60g) oat flour 
  • ⅔ cup (70g) almond flour
  • ⅛ cup (25g) tapioca flour
  • ½ cup (55g) cocoa powder (natural and not dutch process)
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp pink salt

Icing* (*see note):

  • 6 tbsp (75g) LeGrand vegan butter
  • 2 cups (260g) icing sugar
  • 3 tbsp fresh strawberries
  • 1 tbsp pitaya concentrate (optional, for colour and flecks of pink)

*Note: You can also use the icing of your choice. In the recipe picture, we used a simple chocolate icing.

Fellow Chocoholics, this is for you! 

Mini chocolate cakes for big events? We are simply obsessed with these palm-sized fudgy bundles of joy! Moist and packed with plant-based LeGrand goodness, these mini cakes will make you craving for more. Vegan & gluten free, they are the PERFECT addition to any occasion to create unforgettable memories.


Mini chocolate cakes:

  1. Preheat oven to 350 F and lightly butter a muffin tin
  2. In a small bowl mix the unsweetened yogurt and apple cider vinegar and set aside to curdle.
  3. In a medium bowl sift together the 3 flours, cocoa powder, baking soda, baking powder and salt. 
  4. In a large mixing bowl beat together the butter and sugar with a handheld mixer. Add the applesauce and blend until well combined, about 2 mins. 
  5. Add the curdled yogurt alternately with the flour mixture until well incorporated.
  6. Fill the muffin tins ¾’s full only.
  7. Bake for 20-25 mins or until a toothpick comes out clean.
  8. Let cool for a minimum of 30 mins before icing or icing will melt.
  9. Flip cakes over and spread icing generously across the top. Add half a strawberry and ready to serve!
  10. Will keep in the fridge for at least 5 days.


  1. Add the butter and sugar to a blender and pulse until well combined and smooth.
  2. Add the fresh strawberries and pulse a few times until broken up and incorporated into the mix.
  3. Optional: add the pitaya powder and pulse into the mixture. Refrigerate for an hour or until ready to ice the cakes.
  4. Either use an icing bag or generously spread the icing over the top of the cake, but don’t forget to flip the cakes over to get that molten cake look!

Products used

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