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Mini Vegan Chocolate Hibiscus Cake | thealmondeater.com
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Mini Vegan Chocolate Hibiscus Cake

Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Author: Erin


  • 1 cup all purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 3/4 cup cane sugar
  • 1/4 cup dairy free butter softened
  • 3/4 cup unsweetened almond milk
  • 1/4 cup applesauce
  • 1 tsp apple cider vinegar
  • 1/2 tsp vanilla extract
  • For the icing:
  • 1/4 cup dairy free butter softened
  • 2 cups powdered sugar
  • 2 1/2 tbsp brewed hibiscus tea
  • 1/2 tsp vanilla extract


  • Preheat oven to 350°.
  • Combine flour, cocoa, baking soda, baking powder, and salt together in a bowl and set aside.
  • In a separate bowl, cream butter and sugar together and then add the milk, applesauce, vinegar and vanilla; stir to combine.
  • Add wet and dry ingredients together and stir to combine, preferably with an electric mixer.
  • Grease two 4" cake pans with coconut oil and then distribute the batter evenly amongst the pans, pounding them on the counter a few times to even out the batter.
  • Bake cakes for 25-30 minutes or until a toothpick comes out clean. Leave cakes in the pans for 10 minutes before carefully transferring them to a cooling rack. Wait until cakes have cooled completely before icing them.
  • For the icing: brew a batch of hibiscus tea according to the instructions on the package.
  • Cream butter and sugar together and then add 2 1/2 tbsp brewed tea and vanilla extract; stir to combine.
  • To assemble: use a serrated knife to slice the tops off of the cakes. Add icing to the top of one of the cakes, and then place a second cake on top of it. Repeat this same step for the third cake, and then ice the sides of the cakes.
  • Enjoy!