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Writer's pictureMarisa's Vegan Recipes

Vegan Chocolate Chip Reindeer Minis

I'm super excited to share this recipe with you all!

We are always looking for super impressive things to make! Christmas is our favourite time of year so of course the things we make have to be even more impressive!


These Vegan chocolate chip reindee minis are no exeption! They are so impressive and anyone you make these for with be stunned!


I'm so chuffed with myself for making this! It took a couple attempts to work out the recipe but when I finally got it right I was so over the moon! I sent pictures to my family instantly to show them! I got the idea for this recipe after having seen a big unicorn cake, made similar to this. I thought making a smaller version would be better for a party so I set out to figure out the recipe!


The cake is my favourite vegan sponge cake! I thought it would be perfect for this! It is soft, squishy and moist, everything you look for in a cake!


The recipe makes 6 reindeer minis.


Hopefully I have made the recipe easy to follow! Once you know what you are doing they are quite easy cakes to make, so hopefully you will all find this easy to follow!


You want to make sure the buttercream gets put in the fridge inbetween each stage, when it's on the cake, put the cake in the fridge. Vegan butter is softer and it melts easier so if you keep a warm house, like I do, it'll melt while you are doing each step.


Once you've made them, I suggest putting them in the fridge for an hour or two so the buttercream can harden properly.


I have been cooking since I was about 4 years old but I've never really had to decorate cakes before, so this is all new to me. It's something I really enjoy doing and I'm always so excited when they come out looking how I pictured them!


I'm hoping to do lots more cakes with decoration soon, so I hope you all get as excited as I do!


I hope you all enjoy this recipe!

I would love for you all to send me pictures of your own verions or tag me on instagram! https://www.instagram.com/marisasveganrecipes/



Ingredients


Cake;

1 ⅓ Cup Self Raising Flour (Gluten Free if needed)

1 Cup Caster Sugar

1 tsp Bicarbonate of Soda

1 Cup Milk of Choice - I use Oat milk but any plant based milk will work.

2 tsp Vanilla Essence

⅓ Cup Vegetable Oil

1 tbsp Apple Cider Vinegar

½ Cup Moo Free Chocolate Chips

Buttercream;

280g Butter of Choice - I use Pure but any plant based butter will work.

560g Icing Sugar

2 tsp Vanilla Essence


80g Moo Free Chocolate - For Melting


½ Tbsp Red Fondant

¼ tbsp Black fondant


You can buy Vegan fondant in most supermarkets.

Method


Cake;


* Preheat the oven 180C


* Line a medium rectangle tray


* In a small bowl pour the milk and vinegar. Set aside. This makes buttermilk, it gives a softer texture and helps the cake to have more body.


* In a medium bowl, sift the flour and bicarbonate of soda.


* Add the sugar.


* Add the oil into the milk.


* Pour the wet ingredients into the dry.


* Mix until smooth.


* Pour into your prepared tray.


* Bake for 20-25 minutes.


* Let cool completely before cutting and adding buttercream.


Antlers & Ears;


* Draw antlers and ears on a piece of paper. You can draw them, which is what I did, or you can print a picture of to trace.


* Break the chocolate into little pieces and place in a glass bowl.


* Place the bowl on top of a small saucepan with boiling water. Turn the hob on a low heat if needed.


* Melt the chocolate


* Let cool slightly - about 10 minutes You want to let it cool long enough that it is touchable but not too long else it'll start to harden.


* Transfer the chocolate to a piping bag.


* Place some baking parchment over your prepared antler drawing.


* Trace with the chocolate and fill in.


* Place in the fridge to harden.


Buttercream;


* Soften the butter.


* Sift the icing sugar into the bowl.


* Mix together.


* Add the vanilla essence


* Place in the fridge until needed.


Assembling;


* Use a small round cookie cutter to cut out two pieces of cake. A small cookie cutter stops the reindeer looking too squished. If you want to use a bigger cookie cutter you may need to add another layer of cake,


* Spread some of the buttercream over one of the cakes and place the other on top.


* Spread the buttercream around the whole of the outside of the cake, smooth it out.


* Roll the red fondant to make a small red nose. Stick it on with the buttercream.


* Roll out the black fondant to make the eyes and stick them in place.


* Cut a little slit at the top of the cake on each side. Place the antlers in each slit.


* Place the ears just in front.


* Place in the fridge until ready to eat.


Serve


Enjoy!





Check out some of my other recipes;




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Email; 

marisasveganrecipes@hotmail.com

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