Everyday Dairy-Free Living

Vegan Mini Chantilly Cakes

September 2, 2016
By: of Thrive
Prep 10 min
Cook 40 min
Yield 12 servings

This vegan, gluten-free sponge cake recipe is subtly sweet and simple to make. Topped with CocoWhip and fresh berries, it’s a delightful summer treat.


Make the Batter:

  1. In a large mixing bowl, whisk together gluten-free flour blend, cane sugar and baking powder.
  2. In a separate bowl, combine the remaining wet ingredients, except the CocoWhip. Fold in the dry ingredients and mix well.
  3. Pour the batter into the wells of a prepared mini-bundt pan and bake at 350 degrees F. for 40 minutes.
  4. Allow the cakes to cool in the pan for 5-10 minutes before turning them out to cool completely.

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Assemble the Cakes:

  1. Arrange the cakes bottom-up on a sheet of parchment. Fill a gallon-sized plastic food storage bag with CocoWhip and cut ¼ inch hole at the corner. Pipe the CocoWhip into the center of each cake.
  2. Garnish each cake with fresh berries and powdered sugar.

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