I love mini-cakes. Not only are the adorable beyond measure, they’re fun and incredibly simple to make. I’m not the biggest fan of decorating and frosting cakes, I love the idea of decorating cakes but once I break out the pastry bag, my enthusiasm fades. When the cake is smaller, the task of decorating it is not quite as great.
This is the Ginger-Coconut-Macadamia-Carrot Cake from Vegan with a Vengeance made with walnuts instead of the macadamia nuts and sans crystalized ginger as there are some people who are wary of an excess of ginger in this house. To bake this mini-cake, all I did was halve the recipe, and bake the batter four 4-inch round cake pans for 20-25 minutes. Then I frosted and filled it with a buttercream frosting flavoured with coconut extract and I was left with two tiny cakes to enjoy and share (or not).