Description
Delicious vegan, gluten-free, and nut-free mini cakes with rich cocoa and tart cranberries, perfect for holiday celebrations.
Ingredients
Scale
- 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)
- Zest from one orange
- 1 tablespoon maple syrup (for jam)
- Small cinnamon stick (optional)
- 3.5 ounces dark vegan chocolate (100 grams)
- 1/4 cup rice milk (60 ml)
- 1 tablespoon maple syrup
- Fresh or dried cranberries for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 9″ x 9″ baking tin with baking paper.
- In a large bowl, whisk together dry ingredients: brown rice flour, quinoa flour, arrowroot, cacao powder, bicarbonate of soda, baking powder, and sea salt.
- In a separate bowl, whisk together wet ingredients: maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla extract, and rice milk.
- Add the wet mix to the dry mix and stir gently until just combined.
- Pour into the prepared tin and bake for about 20 minutes.
- Cool for 10 minutes before transferring to a flat surface.
- Cut out 2″ rounds from the cake.
- Prepare cranberry jam by combining cranberries, orange juice, maple syrup, and the cinnamon stick in a pot. Cook for 10 minutes until cranberries burst.
- Assemble cakes by sandwiching two rounds with cranberry jam in between.
- Prepare chocolate glaze by finely chopping vegan chocolate and heating rice milk. Pour hot milk over chocolate and stir until smooth. Add maple syrup.
- Drizzle glaze over mini cakes and garnish with cranberries.
Notes
Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg