Mini Vegan Christmas Cakes




  • 300ml almond milk
  • 1 tablespoon lemon juice
  • 150g vegan butter
  • 3 tablespoon maple syrup
  • 275g gluten free flour
  • 175g coconut blossom sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 bars of Raw Chocolate Company Peruvian 72% cacao
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda


  • 75g vegan butter room temperature
  • 200g powdered icing sugar
  • 2 bars of Peruvian 72% cacao
  • 2 tablespoons water
  • 2 tablespoons orange zest


  • Preheat the oven to 180°C/ Gas mark 4. Lightly grease 2 x 20cm/8inch round baking pans.
  • Stir the lemon juice into the milk and set aside to thicken.
  • In a pot over a medium heat, melt the butter and maple syrup, leave it aside to cool slightly.
  • Mix all dry ingredients together: flour, cocoa, sugar, baking powder and baking soda into a large mixing bowl and whisk together.
  • Melt the chocolate in a bain-marie.
  • Pour the milk, melted chocolate and melted margarine mixture over the dry ingredients mixture and stir well until it becomes a smooth batter.
  • Divide the mixture between the two prepared pans and bake for 30-35 minutes.
  • Allow the cakes to cool in the tins for 5 minutes, then turn out onto a cooling rack to cool completely.
  • Meanwhile, melt the Dark Side chocolate in a bain-marie, make the icing, beat together all ingredients until smooth.
  • When the cakes are completely cold, sandwich together with half of the icing and cut into bite size pieces.
  • Spread the remaining icing over the top of the cakes.