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

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These Chocolate Cranberry Mini Cakes are a delightful vegan, gluten-free, and nut-free treat perfect for any occasion. Featuring a rich cacao base combined with tangy cranberry chia jam, these mini cakes offer an irresistible balance of flavors. Coated with a smooth layer of dark vegan chocolate, they’re perfect as an elegant dessert or a special snack.

Ingredients

Cake 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)

Cranberry Chia Jam

  • 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

Coating

  • 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

Instructions

  1. Prepare the Cranberry Chia Jam: In a small saucepan, combine cranberries, orange juice, orange zest, maple syrup, and the cinnamon stick if using. Simmer over medium heat until the cranberries break down and the mixture thickens, about 10 minutes. Remove the cinnamon stick, stir in chia seeds, and let the jam thicken as it cools.
  2. Mix Dry Ingredients: In a large bowl, sift together brown rice flour, quinoa flour, arrowroot, cacao powder, bicarbonate of soda, baking powder, and sea salt. Mixing these ensures even distribution of leavening agents and cocoa flavor.
  3. Combine Wet Ingredients: In a separate bowl, whisk together maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla extract, and rice milk until well combined and smooth.
  4. Make the Batter: Gradually pour the wet mix into the dry ingredients while stirring gently. Mix until just combined to avoid overworking the batter, which could affect texture.
  5. Assemble the Mini Cakes: Preheat your oven to 350°F (175°C). Lightly grease a mini cake or muffin pan. Fill each cavity halfway with batter, add a small spoonful of cranberry chia jam, then cover it with more batter to fill two-thirds full.
  6. Bake the Cakes: Place the pan in the oven and bake for about 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove and cool completely on a wire rack before coating.
  7. Prepare the Chocolate Coating: Melt the dark vegan chocolate gently using a double boiler or microwave in short bursts, stirring until smooth. Stir in rice milk and maple syrup to create a glossy, pourable ganache.
  8. Coat the Mini Cakes: Dip each cooled cake into the chocolate ganache, ensuring an even coating. Place them on parchment paper and decorate with fresh or dried cranberries while the chocolate is still wet. Allow the chocolate to set at room temperature or refrigerate briefly to harden.
  9. Serve and Enjoy: Once the coating is firm, serve these delicious and beautifully presented chocolate cranberry mini cakes as a vegan, gluten-free dessert or treat.

Notes

  • Ensure the aquafaba is whipped lightly for better cake texture if desired.
  • You can substitute rice milk with any other plant-based milk if preferred.
  • The cranberry chia jam can be made ahead and refrigerated for up to 3 days.
  • Use good quality dark vegan chocolate for the best flavor and smooth coating.
  • Store these mini cakes in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.

Find it online: https://justsosavory.com/chocolate-cranberry-mini-cakes-vegan-gluten-free-nut-free-recipe/