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Chocolate Cranberry Christmas Mini Cakes (vegan, gluten-free, nut-free)

November 23, 2016 By Hana 35 Comments

Chocolate Cranberry Christmas Mini Cakes (vegan, gluten-free, nut-free)Special thank you to Amore di Mona for sponsoring this post.

I am very much getting into the Christmas mood in here with these Chocolate Cranberry Christmas Mini Cakes. I wanted to create simple cakes that aren’t complicated to make and that would look great on a festive table. I’ve picked very Christmassy colours and flavours and filled these little sponge cakes with cranberry chia jam, topped them with luscious Amore di Mona chocolate and fresh cranberries.

I would also love to wish Happy Thanksgiving to all of my lovely readers who are celebrating Thanksgiving tomorrow. Hope you have the most amazing day filled with Love and Joy. Although I don’t celebrate Thanksgiving I would love to take this opportunity to thank all of you for being here, reading my posts and making my recipes. Thank you for being different, recognizing that Life is precious and for being the change that we so want to see in the World.

Chocolate Cranberry Christmas Mini Cakes (vegan, gluten-free, nut-free)Chocolate Cranberry Christmas Mini Cakes (vegan, gluten-free, nut-free)Chocolate Cranberry Christmas Mini Cakes (vegan, gluten-free, nut-free)

To bake the mini cakes I’ve used quinoa and brown rice flour gluten-free mix and this time I’ve used aquafaba instead of the flax eggs, which worked really well. I’ve used the cake mix to bake 9″ square cake from which I’ve then cut out 2″ round shapes. If you plan well you should be able to cut out 12. If you like to make them smaller petit fours size you could use 1 1/2″ round shape and cut each into a half. I wanted them a bit taller and so I’ve opted out for 2″ size.

I’ve sandwiched two together with cranberry chia jam which is quick to make and you can prepare it the night before. Originally I’ve topped the cakes with melted dark chocolate, but have decided that they need something little lighter and have changed it to the ganache. Would be lovely served with vegan cream or ice cream. 

I have two more versions of Christmas Mini Cakes on the blog that you might love to try, my latest version Chocolate Gingerbread Mini Cakes and a grain-free Gingerbread Christmas Mini Cakes with chestnut flour and walnuts.

Hope you love them!

Love & Magick Hxx

Follow me on Instagram, Facebook and Pinterest for more inspiration!

Chocolate Cranberry Christmas Mini Cakes (vegan, gluten-free, nut-free)Chocolate Cranberry Christmas Mini Cakes (vegan, gluten-free, nut-free)Chocolate Cranberry Christmas Mini Cakes (vegan, gluten-free, nut-free)

Chocolate Cranberry Christmas Mini Cakes (vegan, gluten-free, nut-free)
 
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Author: Hana, Nirvana Cakery
Serves: 5-6 mini cakes
Ingredients
  • 110g brown rice flour (3/4 cup)
  • 60g quinoa flour (1/2 cup)
  • 30g arrowroot (1/4 cup)
  • 30g cacao powder (1/4 cup)
  • 1tsp bicarbonate of soda
  • ½tsp baking powder
  • pinch of sea salt
  • 80ml maple syrup (1/3 cup)
  • 80ml olive oil (1/3 cup)
  • 60ml aquafaba (1/4 cup)
  • 2tsp apple cider vinegar
  • 1tsp vanilla
  • 120ml rice milk (1/2 cup)

  • Cranberry chia jam:
  • 100g cranberries (1 cup)
  • 60ml orange juice (1/4 cup)
  • little orange zest
  • 1tbsp maple syrup
  • small cinnamon stick (optional)
  • 1tbsp chia seeds

  • Coating:
  • 100g dark vegan chocolate (3.5oz) I've used Amore di Mona bulk chocolate
  • 60ml rice milk
  • 1tbsp maple syrup
  • fresh or dried cranberries
Instructions
  1. Preheat the oven to 175°C (350F)
  2. Line 9" x 9" baking tin with baking paper.
  3. In a large bowl whisk together brown rice flour, quinoa flour, arrowroot, cacao, bicarbonate of soda, baking powder and salt. Set aside.
  4. In a small bowl whisk together maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla and rice milk.
  5. Add the wet mix to the dry mix and mix until well combined. The mix should be pourable, but not too thin consistency.
  6. Pour the mix into the prepared dish and smooth out the top.
  7. Bake for about 20 minutes or until a cocktail stick comes out clean.
  8. Remove from the oven once ready and leave to cool down before carefully removing from the tin.
  9. Place onto a flat surface and using 2" round cutter carefully cut out shapes. You should end up with 11-12 shapes.
  10. Sandwich 2 together with a generous dollop of cranberry jam.
  11. Finely chop the chocolate and place into small bowl. Gently heat the rice milk until boiling point, pour over finely chopped chocolate and stir until completely smooth. Stir in maple syrup and pour over top of each of the cakes gently smoothing out the chocolate to drip over the edge.
  12. Decorate with fresh cranberries.
  13. To make the cranberry jam place cranberries, orange juice, maple syrup and cinnamon stick into a pot and gently heat for about 10 min until cranberries have popped and are soft. Remove the cinnamon stick and mash the cranberries with a fork until smooth. Stir in chia seeds and leave to cool down for a bit before transferring into fridge to set.
  14. Enjoy!
Notes
I've made another version of these cakes which are more moist with cranberry puree. Use 120ml (1/2 cup) maple syrup, 80ml (1/3 cup) rice milk and add 120ml (1/2 cup) cranberry puree (make exactly the same amount as in the chia jam and blend until smooth, omit the chia seeds)

Please note that I've used the holly leaf purely for the photos as these are not edible. If you like something green, a little sprig of rosemary would also look lovely.
3.5.3251

Chocolate Cranberry Christmas Mini Cakes (vegan, gluten-free, nut-free)Chocolate Cranberry Christmas Mini CakesChocolate Cranberry Christmas Mini Cakes (vegan, gluten-free, nut-free)

 

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Dessert, Gluten free, Vegan

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Comments

  1. Rebecca @ Strength and Sunshine says

    November 23, 2016 at 1:34 pm

    Ah! These are so pretty! You just put me in the holiday baking mood!!!

    Reply
    • Hana says

      November 23, 2016 at 1:51 pm

      Thank you so much lovely! I’ve just put myself there too! x

      Reply
  2. Sasha | Eat Love Eat says

    November 23, 2016 at 3:13 pm

    Ooh Hana these are so beautiful! I love the Christmas colours and can’t wait to do some Christmas baking of my own! Xx

    Reply
    • Hana says

      November 23, 2016 at 4:04 pm

      Thank you so much Sasha! I’m so happy you feel inspired! xx

      Reply
  3. Julia says

    November 23, 2016 at 9:03 pm

    Oh my goodness! These are absolutely gorgeous! AND I will most certainly make them. Thank you.

    Reply
    • Hana says

      November 24, 2016 at 12:04 pm

      Thank you so much Julia for this lovely comment! Hope you like them:)

      Reply
  4. Michelle @ The Last Food Blog says

    November 24, 2016 at 2:25 pm

    These are so cute Hana! And so festive! Can’t wait to start some Christmas baking now x

    Reply
    • Hana says

      November 24, 2016 at 3:19 pm

      Thank you so much Michelle! Already looking forward to all of your Christmas recipes:) x

      Reply
  5. Anna says

    November 24, 2016 at 4:54 pm

    This is so so so great Hana!!! They couldn’t look more festive and yummy! Love the idea of decorating them with some holly leaf too! X

    Reply
    • Hana says

      November 26, 2016 at 10:42 pm

      Thank you so much Anna for such a lovely comment! xx

      Reply
  6. Teresa Franke says

    November 24, 2016 at 6:13 pm

    Once again I’m thanking my lucky stars that we are neighbours, dear H! These little festive cakes really are as gorgeous as they look and the cranberry chia jam is amazing! YUM. Looking forward to trying this recipe myself soon! xxx

    Reply
    • Hana says

      November 26, 2016 at 10:45 pm

      Thank you lovely Teresa! I really loved the cranberry chia jam too, so perfect for this time of a year:) xxx

      Reply
  7. Aimee | Wallflower Kitchen says

    November 25, 2016 at 12:35 pm

    These are the cutest, prettiest Christmas cakes! Love the photos.

    Reply
    • Hana says

      November 26, 2016 at 10:46 pm

      Thank you so much Aimee! Just having fun over here:) xx

      Reply
  8. Alia @ Everyday Easy Eats says

    December 3, 2016 at 7:19 pm

    Hi Hana, your mini cakes are gorgeous! They would be perfect for a Christmas party because so many people following special diets would be able to have them, since they are vegan, gluten-free and nut-free! :)

    Reply
    • Hana says

      December 4, 2016 at 4:10 pm

      Thank you so much Alia! Yes, they would:) I find it quite difficult eating out, so little places cater for special diets, but hopefully that will soon change.

      Reply
  9. Sara's Sweet Surprise says

    December 4, 2016 at 10:03 pm

    Hello~what a lovely holiday confection!
    I have a question…I’ve always been advised to never use Holly as a garnish because it’s considered toxic. Am I to assume you used a faux Holly in the photos?

    TFS,
    Sara

    Reply
    • Hana says

      December 4, 2016 at 10:21 pm

      Hi Sara, yes, holly is considered toxic and I’ve used the leaf purely for the photos. If you were to serve it at the party I would only use the cranberries for topping and maybe little sprig of rosemary if you’d like something green. Thank you for pointing this out, I will leave a note below the recipe.

      Reply
  10. Lynn | The Road to Honey says

    December 6, 2016 at 1:03 pm

    Oh my goodness Hana!!! These cakes are the cutest and I can’t help but get into the holiday spirit (something I have been struggling with this year) simply by looking at them. I love your use of the different flours (I’m always experimenting with flours) and definitely want to try baking with aquafaba in the future.

    Reply
    • Hana says

      December 6, 2016 at 11:31 pm

      Thank you so much Lynn for this lovely comment! We are so fortunate to have all of these amazing flours available these days, makes baking so much more fun too. Although I can’t say that it’s easy; vegan & gluten-free baking is always a little tricky:) I’m getting there slowly!

      Reply
  11. Sheri says

    November 4, 2017 at 3:38 pm

    Looks lovely and yummy. The best part it is vegan/gluten free/ nut free.
    I want to know if I could substitute some other gluten free flour for the quinoa flour? Does this flour help with ‘sticking together’ or ‘rising’? Or is it making the dessert healthier?
    Thanking ahead of time for answering my questions.
    Thank you
    Sheri

    Reply
    • Hana says

      November 5, 2017 at 10:18 pm

      Hi Sheri, yes, you can substitute the quinoa flour with different gluten-free flour like amaranth, buckwheat, teff, millet or sorghum flour. Ground sunflower seeds could work too. I tend to use a mix of three different flours to create the gluten-free mix as it helps the binding and making stronger structure. Thank you for your lovely comment :)

      Reply
  12. Rosemary says

    November 11, 2017 at 11:35 am

    Could I use one and a half cups of store bought gluten free flour ? Or even use a normal all purpose flour in same quantities ? Love that this is vegan.

    Reply
    • Hana says

      November 11, 2017 at 4:44 pm

      Hi Rosemary, yes, you can. You could use either, but you might need to adjust the wet ingredients slightly. Start with 1/4 cup of milk to see how the batter looks and then add more as needed. Hope it goes well :)

      Reply
  13. Jessica says

    November 16, 2017 at 11:31 pm

    Hi, does almond flour work as well? Or if I use regular flour if I don’t need them to be gluten free, do I use the same amount?
    Also, do you use fresh cranberries or dried?
    This desert looks amazing and so delicious! Can’t wait to bake!

    Reply
    • Hana says

      November 19, 2017 at 10:38 pm

      Hi Jessica, if you don’t need them to be gluten-free you can use regular flour, but you might have to reduce the milk as the gluten-free flours absorb more moisture. A mix of ground almonds and regular flour would work really well too. I use fresh cranberries in this recipe. Hope it goes well :)

      Reply
  14. Laurel says

    December 3, 2017 at 5:03 pm

    OMG how astonishingly beautiful; well maybe not ALL your cakes are astonishingly beautiful. Thanks so much for sharing.

    Reply
    • Hana says

      December 10, 2017 at 9:57 pm

      Thank you so much Laurel! You’re so welcome :)

      Reply
  15. JJ says

    November 30, 2018 at 7:29 pm

    These are so cute!!
    To spare going out for more ingredients, would I be able to exchange the aquafaba for the flax eggs in addition to using a store bought GF flour mix? Or do you think I should keep the substitutions to a minimum for quality control?

    Reply
    • Hana says

      November 30, 2018 at 8:00 pm

      Hi JJ, thank you! You can substitute the ingredients, store-bought gluten-free mix should work well in here and the flax eggs too. Just adjust the milk as needed. Hope it goes well :)

      Reply
  16. Abigail says

    December 12, 2018 at 3:59 pm

    Hi, these are lovely. I’m wondering, did you used fresh or dry cranberries for the jam?

    Reply
    • Hana says

      December 12, 2018 at 9:25 pm

      Thank you Abigail. I use either fresh or frozen cranberries for the jam. Not sure if it would work with dried ones.

      Reply
      • Abigail says

        December 13, 2018 at 2:09 am

        Awesome! I was actually looking for a way to use a bag of fresh cranberries I had bought so now I know. Thanks!

        Reply
  17. Kinga Rozanski says

    December 9, 2019 at 3:23 am

    Hi Hana,
    These look amazing. I just have a question re the aquafaba…do I only need 1/4 cup of the liquid from the chickpeas or do I have to whip it then measure the desired amount?
    Kinga

    Reply
    • Hana says

      December 9, 2019 at 6:28 pm

      Hi Kinga, I’ve used the liquid in the recipe, no need to whip it. Unless you’d like to do so then still use only 1/4 cup of liquid and whip it. I do find that the cakes do get more fluffy if you whip the aquafaba.

      Reply

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Hello and warm welcome to Nirvana Cakery! I'm Hana, hippy at heart, dreamer and mum in my mid forties sharing wholesome seasonal plant-based & gluten-free recipes. Read more.

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nirvanacakery

Author of plant-based food blog Nirvana Cakery
Vegan, gluten-free, wholesome seasonal recipes
Little bit of plants little bit of magick 🌱✨
London, UK

Instagram post 2194327325387338232_1332362810 Shower of star cookies ✨ These are my tummy friendly Walnut Fennel Cookies that I’ve baked this week. I still can’t decide whether to decorate them or not, I really like them just like this, simple. I will be posting the recipe on the blog next week. Have a wonderful Sunday lovelies! ✨
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https://nirvanacakery.com/gingerbread-cheesecake-vegan-grain-free/
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Love & Plant Magick Hxx
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https://nirvanacakery.com/ginger-molasses-cookies/
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