4 Inch Vegan Cake Recipe for Perfect Mini Desserts

Looking for a perfectly petite, ultra-moist, and flavorful vegan cake? You’re in the right place!

This 4 inch vegan cake recipe is designed for those moments when you crave a homemade treat but don’t want to bake a full-sized cake. Whether you’re celebrating a mini milestone, surprising a loved one, or simply indulging in a quiet afternoon, a small-batch vegan cake hits the spot with minimal effort and no waste.

With a tender crumb, subtle vanilla flavor, and dairy-free richness, this cake proves that plant-based baking can be both simple and delicious. Made with pantry staples, it’s super versatile—top it with berries, vegan buttercream, or enjoy it plain with tea.

Plus, the small size means it bakes quickly and cools fast, so you can satisfy your sweet tooth without the wait. Let’s dive into this delightful, single-layer cake that’s sure to become your go-to for any small celebration!

Why You’ll Love This Recipe

• Perfect for Small Occasions: No more leftover cake or wasted ingredients. This 4 inch cake is just the right size for 1-3 servings—ideal for birthdays, anniversaries, or a simple treat.
• Easy and Quick: Minimal prep, simple steps, and a short bake time make this cake achievable any day of the week.
• Completely Vegan: No eggs, no dairy, and no animal products—just pure, plant-based goodness.
• Moist and Flavorful: Thanks to the use of plant milk, oil, and a touch of vinegar, you’ll get a light, fluffy crumb every time.
• Adaptable: Add lemon zest, cocoa, fruit, or spices to customize your cake for any mood or season.
• Great for Gifting: Its petite size and adorable appearance make it a thoughtful homemade gift.

If you love small-batch and easy vegan recipes, you may also like my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Ingredients

Here’s everything you’ll need for this 4 inch vegan cake. All ingredients are easy to find and perfect for plant-based baking.

• 1/2 cup all-purpose flour (60g)
• 1/4 cup organic cane sugar (50g)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup non-dairy milk (60ml)
• 2 tablespoons neutral oil (24ml)
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon pure vanilla extract
• Optional: 1-2 tablespoons chocolate chips, berries, or chopped nuts

Want to experiment with other plant-based treats? Try my Peanut Brittle Recipe Vegan and Crunchy Delight for a sweet snack.

Equipment

• 4 inch round cake pan (preferably with removable bottom for easy release)
• Mixing bowls (one medium, one small)
• Whisk or fork (for mixing batter)
• Measuring cups and spoons (for accuracy)
• Rubber spatula (for scraping the bowl)
• Parchment paper (to line the pan)
• Wire rack (for cooling)
• Oven

Instructions

1. Preheat your oven to 350°F (175°C).

   Set a rack in the center. Grease your 4 inch cake pan with a little oil and line the bottom with parchment paper.

   This ensures the cake releases easily after baking.

2. Mix the dry ingredients.

   In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined.

3. Combine wet ingredients.

   In a small bowl or measuring jug, mix the non-dairy milk, neutral oil, apple cider vinegar, and vanilla extract. Whisk until smooth.

4. Bring it all together.

   Pour the wet mixture into the dry ingredients. Gently whisk or stir with a spatula until just combined.

   Be careful not to overmix; a few lumps are okay.

5. Add your extras (optional).

   Fold in any desired add-ins like chocolate chips, berries, or nuts at this stage for extra flavor and texture.

6. Transfer to the cake pan.

   Pour the batter into your prepared 4 inch cake pan. Tap the pan on the counter a few times to release air bubbles and level the surface.

7. Bake the cake.

   Place in the oven and bake for 22-28 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary, so keep an eye on the cake after the 20-minute mark.

8. Cool the cake.

   Let the cake cool in the pan for 10 minutes. Then run a knife around the edge, remove from the pan, and let cool completely on a wire rack.

9. Decorate and serve.

   Once cool, top your cake with vegan frosting, powdered sugar, or fresh fruit. Slice and enjoy!

Pro Tip: For an extra tender crumb, make sure your wet and dry ingredients are just combined—don’t overmix! Overmixing can make the cake dense.

Tips & Variations

• Flavor Variations:
  • Swap vanilla for almond or orange extract for a new twist.
  • Add lemon zest for brightness or cocoa powder (replace 1 tablespoon flour with cocoa) for a chocolate version.
  • Mix in spices like cinnamon or cardamom for warmth.
• Frosting Ideas:
  • Top with a quick vegan buttercream (1/4 cup vegan butter + 1/2 cup powdered sugar + 1/4 tsp vanilla + splash plant milk).
  • Spread with vegan whipped cream and seasonal fruit.
  • Try a drizzle of melted vegan chocolate for decadence.
• Gluten-Free Option:
  • Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Oil-Free Option:
  • Substitute oil with unsweetened applesauce for a lower-fat version (texture may be slightly different but still tasty).
• Double or Triple the Recipe:
  • Want a taller or layered cake? Double or triple the batter and bake two or three cakes, stacking with vegan frosting between layers.
• Storage:
  • Wrap leftovers tightly and store at room temperature for 1 day, or refrigerate for up to 4 days. Bring to room temperature before serving for best flavor.

“A 4 inch cake pan is a true gem for small-batch baking. If you don’t have one, try using two jumbo muffin cups or a mini loaf pan—adjust baking time as needed.”

For those seeking more creative vegan meal ideas, check out my Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas and Vegetarian Swiss Chard Recipes for Healthy Meals.

Nutrition Facts

Nutrition will vary with frosting and add-ins. For a lighter cake, use less sugar or substitute with coconut sugar or stevia blends.

Serving Suggestions

• Afternoon Tea: Serve a slice with your favorite herbal tea or oat milk latte for a cozy break.
• Mini Celebration Cake: Decorate with vegan buttercream, sprinkles, or edible flowers for birthdays, anniversaries, or “just because” moments.
• Fresh Fruit Topping: Top with sliced strawberries, blueberries, or peaches for a refreshing summer dessert.
• Layered Dessert: Slice the cake in half horizontally and fill with jam, whipped coconut cream, or nut butter for an elegant look.
• Simple Glaze: Drizzle with a mix of powdered sugar and lemon juice for a quick, tangy finish.
• Pair with Vegan Ice Cream: Serve warm cake with a scoop of vanilla or chocolate vegan ice cream for a decadent treat.

“This cake is so versatile—enjoy it plain, dressed up, or as part of a dessert platter. It’s the perfect base for experimenting with flavors and toppings!”

Conclusion

This 4 inch vegan cake is proof that good things come in small packages. With a simple ingredient list and foolproof instructions, you can create a gorgeous, moist, and flavorful cake suitable for any occasion—big or small.

Whether you savor it with afternoon tea, celebrate a special moment, or just want a homemade dessert without leftovers, this recipe delivers every time.

Small-batch baking is not only practical but also opens the door to endless creativity. Play with flavors, experiment with toppings, and discover your new favorite way to enjoy cake.

If you enjoyed this recipe, explore more plant-based inspiration like Peruvian Vegetable Recipes for Flavorful Healthy Meals or browse my collection of easy vegan desserts for your next baking adventure.

So, next time you need a little cake joy in your life, reach for this petite vegan treat. Happy baking!

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