Vegan Triple Chocolate Mini Cakes with Cashew Butter Frosting

In a large bowl, whisk together the ground flaxseed & water. Let sit for 5-10 minutes until it forms an egg-like texture referred to as a flax egg.

While that happens, preheat your oven to 350 degrees F. Grease a mini loaf tin with coconut oil and set aside.

Once the flax egg is ready, stir in the wet ingredients before adding the dry. Stir until only just combined. 

Fill only seven of your mini loaf molds with the batter *alternatively use a muffin tin or 8x8 and place the tin in the oven for 20-22 minutes or until a toothpick can be inserted and come out clean.

Let cool completely before frosting OR frost immediately and enjoy a really gooey messy delicious dessert.

To make the frosting: stir together the ingredients until well combined. This will take some time but be patient, it’s worth it.