Mini Coconut Cakes | Vegan

So a while ago I started a series of recipes which all take under 10 minutes to prepare. Well, this ones does take a little longer then 10 minutes but its definitely still super quick 🙂

Also, the combination of chocolate, rosemary and blueberries on top of the coconut is so incredibly delicious I can’t believe I didn’t try this earlier.

coconut cakes.jpg

Makes 24 mini cakes.


  • 2 c desiccated coconut
  • 1/4 cup of oat milk
  • 2 tbsp coconut oil
  • 3-4 tbsp of agave sirup
  • pinch of lemon juice
  • 3 tsp psyllium husk

for garnish

  • 1/4 cup of dark vegan chocolate melted
  • a handful of frozen blueberries
  • a little bit of rosemary


Preheat your oven to 175C.

Add all the ingredients (except for the garnish) into a food processor and blend for a couple of minutes. Transfer the batter into a mini muffin pan, you can alternatively use mini cupcake liners. Just make sure you use a few at a time so they hold their form.

Bake for about 13-15 minutes. Remove from the oven and let them cool for about 10 minutes. In the meantimes melt the chocolate. Once the cakes are cool, sprinkle a little bit of the chocolate on top and then top it all off with the frozen blueberries and rosemary.

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  • Reply blackberrysmom April 5, 2016 at 7:33 pm

    this looks so good!!

  • Reply An Ode to my Food Processor (and a Pizza Recipe) – About That Food June 23, 2016 at 3:41 pm

    […] Mini Coconut Cakes […]

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