Oozing with dark chocolate and topped with a rich chocolate icing garnished with juicy cherries, these individual chocolate cherry cakes are simple to make and bake in only 18 minutes.
They’re almost foolproof! Bake them in any 6 ounce ceramic ramekin or ovenproof bowl, and serve them either unmolded with a side of vegan ice cream or right in the ramekin.
If you are going to serve them unmolded, let them cool slightly after baking before loosening them and inverting them onto a cooling rack. It makes it easy to drizzle the icing over the cakes.
Pour the warm icing over the cakes and let firm up slightly.
Top with cherries!
OR serve them right in their baking dishes, topped with the warm icing and cherries.
Here are a few of my other favorite chocolate desserts:
Chocolate Cherry Mini-Cakes
Prep
Cook
Total
Yield 6 mini-cakes
Ingredients
- 1 cup sugar
- 1/3 cup unsweetened cacao powder
- 1 1/4 cup white flour
- 1/4 cup almond or whole wheat flour
- 1/2 teaspoon cinnamon (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup olive oil
- 1 cup unsweetened plant milk (oat or almond work well) plus 2 tablespoons for the glaze
- 2 tablespoons apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1 cup vegan chocolate chips
- 2 cups fresh or frozen pitted organic cherries
- 3 ounces vegan dark chocolate (about 70% cacao)
- 3 ounces almond milk
- vegan butter for greasing the ramekins
Instructions
Heat your oven to 400 degrees F.
Add the wet ingredients to a medium bowl. Stir to combine and let sit for 5 minutes. The mixture will thicken slightly. While the mixture is thickening, add the dry ingredients in a large bowl. Stir to combine.
Place the ramekins on a large baking sheet. Grease each ramekin with vegan butter.
Pour the wet ingredients into the dry ingredients and mix gently just until they are combined. Add the chocolate chips and stir just enough to distribute the chocolate chips.
Spoon about 1/3 cup of batter into each ramekin. If there is extra batter, add enough to each ramekin so that they are all equally filled. Place the baking sheet with the ramekins into the oven. Bake for 18 minutes. Remove them from the oven and let cool for at least 30 minutes.
Heat the almond milk in a small pan until it's very warm. Break the chocolate into small pieces and add to the almond milk. Stir constantly until the chocolate melts and is smooth. Pour the icing into a small pitcher and pour the icing over the cakes.
If you will be unmolding the cakes and plan to drizzle the icing over them, gently slip a small butter knife or spreader around the rim and under the cake only after the cakes are completely cooled. Turn the mold over gently and let the cake slip out onto a cooling rack set over a baking sheet. Drizzle the glaze over the cakes (the baking sheet will collect any drips). Serve with cherries on the top.
If you will be serving the cakes in the ramekins, pour the icing over the cakes and top the cherries.
Courses dessert
0
Leave a Reply