Mini Chocolate Cream Cakes (Gluten-Free & Vegan)

These mini chocolate cream cakes are elegant, rich, and intensely chocolatey, with a creamy cashew filling on an almond crust, topped with silky ganache. They look store-bought but taste homemade, and they are completely gluten-free, vegan, and kosher for Passover. They are the perfect make-ahead dessert to wow guests at the Seder or any dinner party.

Why you'll love these mini chocolate cream cakes

• Elegant and individual, they look like a fancy patisserie dessert.
• Gluten-free, vegan, and kosher for Passover, all in one recipe.
• No baking required, just blend, mold, and freeze.
• Made with real ingredients, cashews, almonds, cocoa, and maple syrup.
• Perfect for the Seder or any make-ahead dinner party dessert.

Ingredient notes

• Almonds: blended with maple syrup and coconut oil into a simple no-bake crust.
• Raw cashews: the base of the creamy chocolate filling. Soak them overnight so they blend silky-smooth.
• Cocoa powder and chocolate: cocoa flavors the filling, and melted chocolate makes the ganache topping.
• Maple syrup: a natural sweetener for the crust and filling. Use honey if you prefer.
• Coconut oil: sets the filling firm in the freezer so the cakes hold their shape.
• Almond or coconut milk: keeps the ganache dairy-free, or use cream if you do not need it vegan.

How do cashews turn into a chocolate cream this rich without any dairy?

Cashews are high in fat and starch and low in fiber, so once they soak and are blended at high speed, their cell walls break down into a smooth, stable emulsion rather than a gritty paste. Soaking overnight is essential, since it hydrates the nuts so they puree completely. The melted coconut oil is the other half of the magic: it blends in as a liquid, then sets solid when frozen, which is what gives these cakes their firm, sliceable, mousse-like body. That is also why a high-speed blender matters here. A weaker machine cannot break the cashews down fully, and the filling will turn out grainy.

Is this dessert complicated to make?

Not at all. There are three components to prep, the crust, the cream filling, and the ganache, so it is not the simplest dessert I make, but it is far easier than it looks. The crust and filling are both made right in the blender, which keeps the process fast and the cleanup minimal. Best of all, there are no egg whites or yolks to whip, which intimidates a lot of people. It just takes a little planning for the soaking and freezing time.

How to make mini chocolate cream cakes

Make the crust

1. Blend the almonds, maple syrup, coconut oil, and salt in a food processor until grainy, like thick sand.
2. Press the crust into a silicone mini-cake mold (or a parchment-lined springform or greased tart pan). If it sticks, wet your hands with cold water.

Make the cream filling

1. Blend the drained soaked cashews with the maple syrup, vanilla, salt, cocoa powder, and water for 2 to 3 minutes.
2. Add the melted coconut oil and blend another 2 minutes, until it looks like softened ice cream and tastes completely smooth.
3. Fill the molds ¾ full, then freeze 2 to 3 hours for mini cakes (6 to 8 hours for a full pan or tart).

Make the ganache and finish

1. Heat the milk or cream until hot, pour over the chocolate, and stir until melted and thickened.
2. Spoon about 1 ½ tablespoons of ganache over each frozen cake and spread to cover. Freeze another 3 hours (6 hours for a large cake or tart).
3. Pop the cakes from the molds, then store in the fridge. Let them sit at room temperature 45 minutes before serving, and decorate with sliced almonds.

chef's tip

You must use a high-speed blender or a really strong food processor for the cream filling.

A weaker machine will not blend the cashews smooth, and the filling will come out grainy (I use this food processor). Soak the cashews overnight, not just a few hours, and blend the full time even if you think it looks done. Taste it to confirm there is no grit before you fill the molds.

Make It Kosher

These cakes are naturally pareve and kosher for Passover, since they contain no dairy, no eggs, and no grains or leavening. That makes them an ideal Seder dessert: serve them after a meat or dairy meal without a second thought. Use kosher for Passover certified chocolate, cocoa, and coconut oil, and confirm your nuts are certified for Passover. They are elegant enough for the holiday table and travel well for a Yom Tov gift.

Make ahead & storage

• Make ahead: These are a perfect make-ahead dessert, since they need freezing time anyway.
• Refrigerator: Store in an airtight container in the fridge for 1 to 4 days.
• Freezer: Keep frozen until a few days before serving, then move to the fridge. Let sit at room temperature 45 minutes before serving.

Frequently asked questions

Are these kosher for Passover?

Yes. They contain no grains, leavening, dairy, or eggs, so they are naturally pareve and Passover-friendly. Use ingredients with kosher for Passover certification to be sure.

Do I really need to soak the cashews?

Yes. Soaking overnight softens the cashews so they blend into a completely smooth, creamy filling. Skipping this step leaves the filling grainy.

Can I make one large cake instead of minis?

Absolutely. Use an 8 inch springform or an 8 to 9 inch tart pan. Increase the freezing time to 6 to 8 hours for the filling and 6 hours after adding the ganache.

What if I do not have a high-speed blender?

A strong food processor can work, but a weak machine will leave the filling grainy. Soak the cashews longer and blend in stages, scraping often, to get it as smooth as possible.

More gluten-free Passover desserts

• Gluten-Free Chocolate Cake
• Raspberry Cheesecake Filling for Cake
• Strawberry Cheesecake Filling for Cake

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Mini Chocolate Cream Cakes

Makes: 9 mini cakes

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Prep Time: 30 minutes mins

Total Time: 6 hours hrs 30 minutes mins

No-bake mini chocolate cream cakes with an almond crust, a cashew chocolate filling, and ganache. Gluten-free, vegan, and kosher for Passover. Makes 10 to 12 mini cakes, or one 8 inch cake or tart.

Recipe by Dalya Rubin

Ingredients

 

1x2x3xAdd your own

• ¼ cups pinch of salt
• 1 ½ tablespoons maple syrup or honey
• 1 tablespoon coconut oil, melted
• salt, Pinch of
• 2 ½ cups raw cashews, soaked in water overnight (store in the fridge, covered)
• ½ cup maple syrup
• 1 teaspoon pure vanilla extract
• salt, Pinch of
• 6 tablespoons cocoa powder, (I recommend Hershey's Brand)
• ¾ cup water
• ¾ cup coconut oil, melted
• ¾ cup semi-sweet chocolate chips or chopped chocolate
• ½ cup almond milk, coconut milk, or heavy cream/non-dairy whipped topping
• ¼ cup sliced almonds

Tools

• For minis: Silicon Muffin/Mini Cake Pan (aka Mold) I recommend buying a 12-count food-safe silicon pan/mold since this recipe will fill 10-12 cavities. You can also use any other shaped silicon pan/mold such as rectangles, squares, or any other basic shapes.
• For large tart: 8” Springform Pan or Tart Pan Line the bottom of the springform with a parchment paper circle and line the sides with a ring of parchment paper. For the tart pan, grease bottom with cooking spray.

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Instructions

 

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1. Combine the almonds, maple syrup, melted coconut oil, and salt in a food processor or blender. Blend until it becomes grainy, like a thick sand.
2. Press the crust into the prepared silicon mold or other pan listed above. If using a tart pan, press the crust onto the bottom and SIDES of the tart pan.
*If the crust sticks to your hands, spray your hands with cooking spray or dip your hands in ice-cold water.
3. For the filling, combine the drained-soaked cashews and all other ingredients EXCEPT FOR THE OIL into a blender and blend until well combined. Blend 2-3 minutes.
4. Then, add the melted coconut oil and blend until looks like softened ice cream. BLEND FOR ANOTHER 2 MINUTES. TASTE TO MAKE SURE IT’S NOT GRAINY.
5. Fill the molds ¾ of the way with the chocolate filling or if using an 8" pan or tart pan, transfer all the filling into the pan.
6. Freeze for 2-3 hours if making muffin-sized cakes or freeze 6-8 hours if making pouring the filling into an 8” circle pan or tart pan.
7. Boil cream/milk in the microwave or stovetop, and pour over the chocolate chips.
8. Stir until melted and thickened.
9. Spoon 1 ½ tablespoons of the ganache onto each frozen mini cake or onto the entire larger cake or tart.
10. Then, spread out the ganache and freeze for another 3 hours (for mini cakes) or 6 hours for an 8” cake or tart.
11. Pop each cream cake out of the mold and place onto a serving plate, container, or pan with high sides.
12. Store in the FRIDGE for 1-4 days, or until ready to serve.
13. Leave the mini cakes/8" cake/tart on the counter for 45 minutes before serving to soften and decorate the top of each cream cake with sliced almonds.

Test Kitchen Notes

Recipe adapted from https://bojongourmet.com

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