Name: Chocolate Cranberry Mini Cakes (Vegan, Gluten-Free, Nut-Free) Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: Vegan
Ingredients: 3/4 cup brown rice flour (110 grams); 1/2 cup quinoa flour (60 grams); 1/4 cup arrowroot (30 grams); 1/4 cup cacao powder (30 grams); 1 teaspoon bicarbonate of soda; 1/2 teaspoon baking powder; Pinch of sea salt; 1/3 cup maple syrup (80 ml); 1/3 cup olive oil (80 ml); 1/4 cup aquafaba (60 ml); 2 teaspoons apple cider vinegar; 1 teaspoon vanilla extract; 1/2 cup rice milk (120 ml); 1 cup cranberries (100 grams); 1/4 cup orange juice (60 ml); Little orange zest; 1 tablespoon maple syrup; Small cinnamon stick (optional); 1 tablespoon chia seeds; 3.5-ounce dark vegan chocolate (100 grams); 1/4 cup rice milk (60 ml); 1 tablespoon maple syrup; Fresh or dried cranberries for decoration

Jump to Recipe· 4.1 from 46 reviews

There is something utterly delightful about these Chocolate Cranberry Mini Cakes (Vegan, Gluten-Free, Nut-Free) Recipe that feels like a warm hug with every bite. Combining rich cacao with the tangy burst of cranberries, these little cakes are as impressive as they are wholesome. Thanks to thoughtfully chosen ingredients, they cater to a wide range of dietary needs without sacrificing flavor or texture. Whether you’re looking for a charming dessert or a wholesome treat to share, these mini cakes bring both joy and nourishment to the table.

Ingredients You’ll Need

Small round chocolate cakes with two layers are arranged on a silver cooling rack on a white marbled surface. Each cake has a dark red filling between the layers and is covered with smooth dark chocolate dripping down the sides. On top of each cake, there is a shiny red berry and a green holly leaf with sharp edges. A few loose red berries are scattered around the rack. In the background, there are blurred green holly leaves and red berries. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a vital role in creating a cake that’s moist, tender, and packed with flavor. These simple staples work harmoniously to balance texture, sweetness, and that irresistible chocolate tang, while the cranberries add a beautiful pop of color and freshness.

3/4 cup brown rice flour (110 grams): Provides a sturdy, gluten-free base with a mild nutty flavor that supports a tender crumb.
1/2 cup quinoa flour (60 grams): Adds protein and a light texture, boosting nutritional value without heaviness.
1/4 cup arrowroot (30 grams): Helps bind the flours together, ensuring a soft, melt-in-your-mouth cake.
1/4 cup cacao powder (30 grams): Delivers rich chocolate flavor and a gorgeous dark hue.
1 teaspoon bicarbonate of soda: Awakens the batter, creating airy cakes that rise just right.
1/2 teaspoon baking powder: Gives extra lift and lightness to the mini cakes.
Pinch of sea salt: Enhances the chocolate and balances sweetness beautifully.
1/3 cup maple syrup (80 ml): Natural sweetness with subtle caramel notes to keep things moist.
1/3 cup olive oil (80 ml): Adds richness and moisture, ensuring the cakes stay tender.
1/4 cup aquafaba (60 ml): The vegan egg substitute that whips up airy texture and binds ingredients deftly.
2 teaspoons apple cider vinegar: Reacts with bicarbonate of soda to lift the cakes and add subtle tang.
1 teaspoon vanilla: Brings warmth and rounds out the flavor profile.
1/2 cup rice milk (120 ml): Keeps everything dairy-free while adding slight creaminess.
Cranberry chia jam: Made with fresh cranberries, orange juice, zest, maple syrup, cinnamon, and chia seeds, this jam bursts with tangy sweetness and a hint of spice.
Coating: A luscious blend of dark vegan chocolate, rice milk, and maple syrup for a shiny, decadent finish.
Fresh or dried cranberries: For the final garnishing touch, adding a fresh pop of color and texture.

How to Make Chocolate Cranberry Mini Cakes (Vegan, Gluten-Free, Nut-Free) Recipe

Step 1: Prepare the Cranberry Chia Jam

Start by simmering the cranberries gently with orange juice, zest, and maple syrup until they burst and transform into a juicy, vibrant mixture. Add in a cinnamon stick for warmth if you like, then stir in chia seeds while the mixture cools. This jam will thicken, adding a luscious, tangy layer in your mini cakes that perfectly complements the deep chocolate flavor.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together brown rice flour, quinoa flour, arrowroot, cacao powder, bicarbonate of soda, baking powder, and a pinch of sea salt. Combining the dry elements well ensures an even rise and uniform texture in the final cakes, so take a moment here to blend everything thoroughly.

Step 3: Blend the Wet Ingredients

In a separate bowl, mix maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla extract, and rice milk. This liquid mixture not only adds flavor and moisture but also contains the magic of aquafaba, creating lightness without any eggs.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients gradually, folding gently but thoroughly until a smooth, thick batter forms. Avoid overmixing to keep the cakes tender and fluffy.

Step 5: Assemble the Mini Cakes

Fill your mini cake molds or muffin tins halfway with batter, add a spoonful of the cranberry chia jam in the center, and then cover with more batter to encase the jam inside. This method ensures a joyful surprise of tart jam inside every chocolatey bite.

Step 6: Bake to Perfection

Bake the cakes at 350°F (175°C) for about 18-20 minutes, or until a toothpick comes out clean around the edges but still with a slight moistness near the jam center. This balance keeps the cakes luscious and prevents dryness.

Step 7: Prepare the Chocolate Coating

Gently melt dark vegan chocolate with rice milk and maple syrup, stirring until silky smooth. This coating adds a glossy, irresistible finish that hardens slightly, creating a pleasant contrast with the soft cake inside.

Step 8: Dip and Decorate

Once the cakes have cooled, dip each into the chocolate coating and place them on parchment paper. Garnish with fresh or dried cranberries while the chocolate is still wet for a festive touch that catches the eye.

How to Serve Chocolate Cranberry Mini Cakes (Vegan, Gluten-Free, Nut-Free) Recipe

The image shows three small, round chocolate cakes with a shiny, smooth chocolate top layer and a soft, darker brown cake base. The cakes are placed on beige parchment paper, which also holds the leftover cake with several empty circular cutouts where the cakes were taken from. In the background, there is a green holly branch with bright red berries resting on a white marbled surface. A single red berry is visible at the bottom edge of the image. The overall color contrasts dark chocolate brown with the bright red and green holiday decoration. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a bit of finely grated orange zest or a light dusting of cacao powder on top for added aroma and visual appeal. A sprig of fresh mint can brighten the richness beautifully, making the presentation as delightful as the flavor.

Side Dishes

Pair these cakes with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for a creamy contrast. A fresh fruit salad featuring citrus segments and berries works wonderfully to balance the indulgence with refreshing notes.

Creative Ways to Present

Serve these mini cakes on a rustic wooden board paired with small bowls of extra cranberry jam for dipping. For a party, make a mini cake tower garnished with edible flowers and seasonal fruits—guaranteed to catch compliments and spark conversations.

Make Ahead and Storage

Storing Leftovers

Keep leftover mini cakes in an airtight container in the refrigerator for up to 4 days. Their moist texture stays intact, and the flavors deepen as they sit, offering even more richness the next day.

Freezing

Wrap each mini cake individually in plastic wrap, then place them in a freezer-safe bag or container. They freeze well for up to 2 months. When ready, thaw them in the fridge overnight for best texture and flavor.

Reheating

Warm the mini cakes gently in a microwave for 15-20 seconds or in a low oven (around 300°F/150°C) for 5-7 minutes to revive that freshly baked softness. Avoid overheating to keep the chocolate coating intact and the cakes from drying out.

FAQs

Can I use other flours instead of brown rice and quinoa flour?

Yes, but make sure any substitutes maintain a similar gluten-free profile and texture. For instance, sorghum or millet flour can work, but you might need to adjust the arrowroot quantity to get the same binding effect.

Is the cranberry chia jam necessary or can I omit it?

The jam adds an exciting tangy contrast that pairs perfectly with the chocolate, but if you prefer a simpler cake, you can skip it. The cakes will still be delicious but may lose some of their signature charm.

What if I don’t have aquafaba? Can I substitute it?

You can try using a flax or chia egg (1 tablespoon ground seed plus 3 tablespoons water) as a substitute. Aquafaba, however, tends to yield a lighter texture, so results might be slightly denser.

Can I make these mini cakes nut-free comfortably?

Absolutely! This Chocolate Cranberry Mini Cakes (Vegan, Gluten-Free, Nut-Free) Recipe was designed specifically with no nuts involved, making it safe for most nut allergies.

What type of chocolate is best for the coating?

Look for a good-quality dark vegan chocolate bar with at least 70% cacao. It provides that rich depth and glossy finish, and ensures the coating hardens nicely without becoming too sweet.

Final Thoughts

These Chocolate Cranberry Mini Cakes (Vegan, Gluten-Free, Nut-Free) Recipe have quickly become a treasured treat that I love sharing with friends and family. Their balance of rich chocolate, tangy cranberries, and tender crumb feels like a little celebration in every bite. Give this recipe a try—you might just find your new favorite dessert that everyone can enjoy, no matter their dietary needs.