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Chocolate Gingerbread Mini Cakes (vegan & gluten-free)

November 17, 2019 By Hana 10 Comments

Chocolate Gingerbread Mini Cakes (vegan & gluten-free)Special thank you to Amore di Mona for sponsoring this post.

I’ve decided to start with my Christmas recipes early this year and you’re in for a treat with these Chocolate Gingerbread Mini Cakes. I’ve had so much fun making these and I really hope that you will too!

They’re lovely moist gingerbread spiced chocolate cakes filled with luscious chocolate ganache frosting. They’re gluten-free, vegan and tree nut-free so everyone will be able to enjoy these and I promise you they will be one of the best chocolate cakes that they have ever tasted.

That’s if they love gingerbread and chocolate!

Chocolate Gingerbread Mini Cakes (vegan & gluten-free)Chocolate Gingerbread Mini Cakes (vegan & gluten-free)Chocolate Gingerbread Mini Cakes (vegan & gluten-free)

I’ve used 25 x 35cm Swiss roll baking tray to make these and a 2″ (5cm) round cookie cutter to cut out the shapes. This recipe will give you 24 individual cut out round cakes. I’ve made a mix of two and three layer mini cakes which I thought looked really lovely as you can see in the photos.

Chocolate Gingerbread Mini Cakes (vegan & gluten-free)Chocolate Gingerbread Mini Cakes (vegan & gluten-free)Chocolate Gingerbread Mini Cakes (vegan & gluten-free)Chocolate Gingerbread Mini Cakes (vegan & gluten-free)Chocolate Gingerbread Mini Cakes (vegan & gluten-free)

I’ve used oat cream in the ganache to avoid using coconut cream, but if that is a problem for you, use another vegan cream or coconut cream in here. Oat cream has a single cream consistency so if you’re using coconut cream you can use little more because it sets more solid in the fridge. I always leave it set overnight.

For the decoration, I’ve used fresh cranberries and rosemary sprig. You could also use sugared cranberries if you prefer. For the snow I’ve blended some desiccated coconut, it works so well resembling the snow.

I have two more versions of Christmas Mini Cakes on the blog that you might love to try, Chocolate Cranberry Christmas 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 Gingerbread Mini Cakes (vegan & gluten-free)Chocolate Gingerbread Mini Cakes (vegan & gluten-free)Chocolate Gingerbread Mini Cakes (vegan & gluten-free)Chocolate Gingerbread Mini Cakes (vegan & gluten-free)Chocolate Gingerbread Mini Cakes (vegan & gluten-free)

Chocolate Gingerbread Mini Cakes (vegan & gluten-free)
 
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Author: Hana, Nirvana Cakery
Serves: 8 three layer mini cakes or 12 two layer mini cakes
Ingredients
  • 95g brown rice flour (3/4 cup)
  • 70g buckwheat flour (1/2 cup)
  • 70g sunflower seeds (1/2 cup), ground into flour consistency
  • 30g tapioca flour (1/4 cup)
  • 30g cacao or cocoa powder (1/4 cup)
  • 100g rapadura sugar (3/4 cup)
  • 1½tsp baking powder
  • 1tsp bicarbonate of soda
  • 2tsp ginger
  • 1tsp cinnamon
  • ⅛tsp nutmeg
  • ⅛tsp cloves
  • pinch sea salt
  • 3tbsp ground flaxseed + 9tbsp water
  • 80ml apple sauce (1/3 cup)
  • 80ml olive oil (1/3 cup)
  • 60ml molasses (1/4 cup)
  • 2tsp apple cider vinegar
  • 60ml hot water (1/4 cup) + more as needed

  • Chocolate ganache: make the night before
  • 220g dark vegan chocolate (7.7oz) I've used Amore di Mona
  • 240ml oat cream (1 cup)
  • 1tbsp maple syrup (optional)

  • Decoration:
  • fresh cranberries
  • rosemary sprigs
  • blended desiccated coconut for snow
Instructions
  1. Preheat the oven to 180°C (350F)
  2. Grease and line a 25 x 35cm Swiss roll tin with baking paper.
  3. Mix 3tbsp ground flaxseed with 9tbsp water and set aside to thicken.
  4. In a large bowl whisk together brown rice flour, buckwheat flour, ground sunflower seeds, tapioca flour, cacao powder, sugar, baking powder, bicarbonate of soda, ginger, cinnamon, nutmeg, cloves and salt.
  5. In a small bowl whisk together flax eggs, apple sauce, olive oil, molasses, apple cider vinegar and water.
  6. Add the wet mix to the dry mix and mix until well combined. Add extra water 1tbsp at the time to achieve pourable muffin consistency. I've used 2tbsp more in my mix.
  7. Pour the mixture onto the lined tin and smooth out the surface.
  8. Bake for about 20 minutes or until a cocktail stick comes out clean. Try not to overbake it.
  9. Remove from the oven and leave to cool down.
  10. Once cooled using 2" round cookie cutter cut out 25 shapes.
  11. Spoon ganache into a piping bag fitted with large star nozzle, pipe on top of the cakes and layer them on top of each other. You can create two or three layer cakes or a mix of both.
  12. Chocolate ganache:
  13. Roughly chop the chocolate for the chocolate ganache and place into a medium bowl. Place the oat cream and maple syrup into a small pot and gently heat until boiling point. Pour over the chopped chocolate and stir until completely melted and smooth. Leave to cool down before placing into a fridge to set overnight into a pipeable consistency. It should be perfect consistency for piping but if it's too hard leave it at room temperature for a little while to soften.
  14. Decorate with cranberries and rosemary sprigs.
  15. Blend some desiccated coconut and sprinkle on top and around the mini cakes to resemble snow.
  16. Enjoy!
Notes
I’ve used oat cream in the ganache to avoid using coconut cream, but if that is a problem for you, use another vegan cream or coconut cream in here. Oat cream has a single cream consistency so if you’re using coconut cream you can use either less chocolate or little more cream because it sets more solid in the fridge. I always leave it set overnight.
If you don't need these to be tree nut-free, you can replace sunflower seeds with ground almonds and rapadura sugar with coconut sugar.
3.5.3251

 

Chocolate Gingerbread Mini CakesChocolate Gingerbread Christmas Mini CakesChocolate Gingerbread Mini Cakes (vegan & gluten-free)

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

« Ginger Molasses Cookies (vegan & gluten-free)
Yule Log (vegan & gluten-free) »

Comments

  1. Natalia says

    November 17, 2019 at 12:26 pm

    How pretty, Hana! Everything you make looks delicate and so tempting!

    Reply
    • Hana says

      November 17, 2019 at 12:30 pm

      Thank you so much for your lovely words, Dear Natalia! I had so much fun making these :) Love Hxx

      Reply
  2. Jacquie says

    November 17, 2019 at 3:38 pm

    These look just beautiful. Do you have a recipe for oat cream or is this something to be purchased?

    Reply
    • Hana says

      November 17, 2019 at 5:22 pm

      Thank you so much Jacquie! I buy one from Oatly, but if you can’t find it just use another vegan cream that you like. Oat cream is single consistency cream. If you use coconut cream you can use less chocolate because it sets thicker.

      Reply
  3. Katie says

    November 19, 2019 at 8:03 pm

    Gorgeous! Would almond flour work in place of the sunflower seeds?

    Reply
    • Hana says

      November 20, 2019 at 2:48 pm

      Thank you Katie! Ground almonds would be the best. Hope you like them :)

      Reply
  4. Farida says

    November 21, 2019 at 5:31 am

    I love love this , looks extra decadent, no would believe this is gluten free and vegan , yet grain free!! I’ll definitely try it! Few questions please here :

    – What is radpdura sugar? And can we add coconut sugar instead?

    -Can we add tapioca starch or potato starch in place of tapioca flour ?

    -And for the buckwheat and brown rice, aren’t these two flours are high in protein? Won’t that make the cake dense and heavy ? Also, I don’t see you using starches as many gluten free cakes are. Care to explain?

    Thanks in Advance!

    Reply
    • Hana says

      November 21, 2019 at 10:25 am

      Hi Farida, rapadura sugar is a raw sugar from Brazil, I use it in the allergy-friendly recipes instead of coconut sugar, also it’s a better value. You can happily substitute it with coconut sugar. Tapioca flour and tapioca starch are the same thing and I use either tapioca or arrowroot in my recipes as a starch. Over the years I’ve learned how to create my gluten-free vegan sponge cakes light and moist, all of the wholefood gluten-free flours are high in protein, it’s not a problem. You can always use a shop bought gluten-free mix if you prefer. Hope you love the recipe :)

      Reply
  5. Sueli Marques says

    November 25, 2020 at 9:12 am

    Hi. Is the cake dough malleable enough to do a log instead? Thanks

    Reply
    • Hana says

      November 26, 2020 at 10:31 am

      Hi Sueli, you could try, but better if you add some extra binding like psyllium or xanthan gum.

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
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Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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