Vegan Chocolate Amaretto Mini Cakes

with non-alcoholic amaretto liqueur

50 min

By Anne-Sophie Hoffman
October 15, 2021

Why trust us?

It’s love at first sight when dark chocolate and almonds meet. We’ve made a batch of heavenly sweet protein-chocolate-almond mini cakes to celebrate the union. We love our desserts extra creamy, so the cakes get sliced through the middle, dunked in amaretto, filled with a nutty amaretto frosting, and stacked in layers. If you don’t drink alcohol, this dessert is just the thing for you. You see, we’re using Lyre’s non-alcoholic Amaretti. It’s totally vegan, alcohol-free, and absolutely packed with the flavor of almonds. Each spoonful is a treat for your tastebuds. First comes a subtle nutty note, followed by a candied vanilla aroma, and rounded out by a pleasant hint of spice.

Ingredients

8 Persons

For the batter:

170 g

spelt flour
30 g

Vegan Protein Chocolate
100 g

stevia
15 g

cocoa powder
100 g

ground almonds
10 g

baking powder
15 g

dark chocolate
50 ml

Coconut oil
250 ml

oat milk
1 pinch

salt

For the cream:

200 ml

aquafaba (chickpea brine)
50 g

soy fromage frais or soy yogurt
4 tbsp

powdered sugar made from stevia
0.25 tsp

Flavour Kick Vanilla
30 ml

Lyre’s Amaretti

You’ll also need:

15 ml

Lyre’s Amaretti
optional toppings

chocolate shavings, flaked almonds, Vegan Protein Cream

Preparation

1

Preheat the oven to 180° C.
2

Mix all the dry ingredients together in a large bowl.
3

Use a double boiler to melt the dark chocolate.
4

Add the oat milk, Coconut Oil, and melted chocolate to the dry ingredients. Mix into a smooth batter.
5

Line a baking tray with parchment paper or grease it.
6

Put the batter into the baking tray. Bake for 25-30 minutes at 180° C.
7

Test the cake for doneness by poking a toothpick into the center. If it comes out clean, the cake is done and you can take it out of the oven. Set it aside to cool.
8

While the cake is baking, make the amaretti cream.
9

Beat the aquafaba, stevia, and Flavor Kick until they gain a firm texture. It might take anywhere from 5 to 10 minutes. The final result should form stiff peaks, just like egg whites.
10

Fold in the amaretti liqueur and the soy fromage frais.
11

Drizzle the chocolate almond cake with Lyre’s Amaretti.
12

Now make the chocolate amaretto mini cakes. Use a round cookie cutter or a glass to cut circles out of the cake. Spread one layer with the amaretti cream. Carefully place the second on the top of it. Decorate with more amaretti cream.
13

Repeat the process for the other mini cakes.
14

If you want, add chocolate shavings, Vegan Protein Cream, or almond flakes for garnish.
1

Enjoy!