Vegan Chocolate Amaretto Mini Cakes

with non-alcoholic amaretto liqueur

Vegan Amaretto mini cake
Goal muscle_definition
Total time 50 mins
Difficulty Easy
Nutritional value (per portion)
kcal 264
Protein 10 g
Fat 16 g
Ingredients …

8 Persons

You will need

For the batter:
170 g spelt flour
30 g Vegan Protein Chocolate
Vegan Protein Chocolate
Vegan Protein Chocolate
100% plant-based protein
100 g stevia
15 g cocoa powder
100 g ground almonds
10 g baking powder
15 g dark chocolate
50 ml Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
320g jar
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 Flavor Kick
Flavor Kick
Flavor Kick
It’s never been easier to cut sugar and amp up taste in your favourite healthy foods

You'll also need:
optional toppings chocolate shavings, flaked almonds, Vegan Protein Cream

Vegan Chocolate Amaretto Mini Cakes

with non-alcoholic amaretto liqueur

By: Anne-Sophie Hoffman
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.


  • Preheat the oven to 180° C.
  • Ingredients:
    170 g spelt flour, 30 g Vegan Protein Chocolate, 100 g stevia, 15 g cocoa powder, 100 g ground almonds, 10 g baking powder, 1 pinch salt
    Mix all the dry ingredients together in a large bowl.
  • Ingredients:
    15 g dark chocolate
    Use a double boiler to melt the dark chocolate.
  • Ingredients:
    50 ml Coconut oil, 250 ml oat milk
    Add the oat milk, Coconut Oil, and melted chocolate to the dry ingredients. Mix into a smooth batter.
  • Line a baking tray with parchment paper or grease it.
  • Put the batter into the baking tray. Bake for 25-30 minutes at 180° C.
  • 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.
  • While the cake is baking, make the amaretti cream.
  • 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.
  • Ingredients:
    50 g soy fromage frais or yogurt, 30  Lyre's Amaretti
    Fold in the amaretti liqueur and the soy fromage frais.
  • Ingredients:
    15 ml Lyre's Amaretti
    Drizzle the chocolate almond cake with Lyre's Amaretti.
  • 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.
  • Repeat the process for the other mini cakes.
  • If you want, add chocolate shavings, Vegan Protein Cream, or almond flakes for garnish.
  • Enjoy!

Our Tip: Switch the amaretto for coffee liqueur

You know what else is an amazing combo? Chocolate and coffee. If almonds aren't your thing, how about trying Lyre's Coffee Originale for your mini cakes instead? That will give your dessert a nutty espresso note. We love it!
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