Mini Coffee Cakes
Delicious mini coffee cakes with a rich, creamy coffee-flavored filling. Perfect for coffee lovers and an elegant treat for any occasion.
Cake & Coffee Cream Instructions
- Refrigerate the canned coconut milk overnight to separate the solid part from the liquid.
- Prepare and bake the basic vanilla sheet cake according to the recipe. Let it cool completely.
- Whip the vegan whipped cream with 1 package of stiffener until stiff peaks form. Set aside.
- Dissolve the instant coffee in 1 tsp of water.
- In a bowl, mix the solid (thick) part of the canned coconut milk with the dissolved coffee and the remaining stiffener until smooth and creamy.
- Fold in the whipped cream until well combined. Chill the coffee cream in the fridge for at least 30 minutes so it firms up for piping.
- Using a 5-6 cm ring cutter (or a knife), cut out circles from the cooled vanilla sheet cake.
- Fill a piping bag fitted with your preferred nozzle with the chilled coffee cream. Pipe the cream onto the cake circles.
- Dust lightly with cocoa powder, then decorate with chocolate sprinkles (or any other topping of your choice).
- Store the mini cakes in an airtight container in the fridge for up to a week.
Notes
- Make sure the sheet cake is completely cool before cutting and piping, otherwise the cream will melt/slide.
- Only use the thick coconut cream from the can (save the liquid for smoothies or baking).
- If you don’t have a ring cutter, a sharp knife works—just cut neat squares or rectangles instead of circles.
- Chilling the cream is key for clean piping and stable mini cakes.
Equipment Needed
- Oven
- Sheet Pan
- Parchment Paper
- Mixing Bowl
- Whisk
- Hand Mixer
- Rubber Spatula
- Spatula
- Liquid Measuring Cup
- Kitchen Scale
- Piping Bag
- Knife
- Cutting Board
- Sieve
- Food Storage Container
Nutrition Facts
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