Mini Almond Cake on Plant-Based Monday

Our Plant-Based Monday involves a delicious miniature almond cake. If you’re looking to satisfy that sweet tooth, Mini Monds are the perfect choice, not to mention they’re vegan, so you can rest your mind knowing no animals were hurt in the process.

These Mini Monds are moist, sweet, and decadent.

​I was inspired by the wonderful Chelsweets’ Vegan Almond Cake (@chelsweets) whose recipes are delicious and always inspiring.

So, without further ado, here’s our Mini Monds recipe.

Ingredients

The Batter
Dry ingredients:
1 1/2 cups all purpose-flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
Wet ingredients:
1/2 cup extra virgin olive oil or vegetable oil
1 tsp almond extract
1/2 tsp white rum
1/2 tsp vanilla extract
1 tbsp white distilled vinegar
1 cup unsweetened almond milk

​The Frosting
1/2 cup vegetable shortening
1/4 cup vegan butter
3 cups powdered sugar
1 tbsp almond extract
1 tsp vanilla extract
3 tbsp almond milk at room temperature (or water)

This is a pretty simple recipe to follow and mix.

Vegan cakes, here we go...

​Process

• ​​Preheat oven to 350° F
• Grease the mold. (I sprayed my mini bundt molds with some coconut oil and wiped excess with a towel until the molds looked nice and shiny.)
• I mixed the ingredients by hand. It is pretty simple and smooth.
• First, combine all the dry ingredients, in no specific order. Be sure to whisk that very well, for about 3 minutes. Ok, you have that all done in a bowl, now what? Now we want to add the wet ingredients to this mixture, stirring them in one-by-one, in this order – oil, milk, extract, rum – mix, mix, and mix, then add the vinegar. Mix until you see no lumps (No lumps allowed!).
• Fill up your pans, about a third of the height.
• Bake for about 25 – 35 minutes. Check on cake at the 25-minute mark.
• When complete, remove cakes, place on cooling rack for cooling, until ready to eat or decorate.

 
Now, the frosting.

• You’ll want an electric mixer for this.
• Vegetable shortening and butter, mix well until smooth.
• Incorporate powdered sugar, cup by cup, until smooth – aka reaching frosting consistency.
• It may look a little sandy, so now add the extracts. Mix a bit, now add the milk tbsp by tbsp.
• Add color if desired.

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Let me know how it turned out! <3

​​By Shekina G-F