CHOCOLATE CRANBERRY CHRISTMAS MINI CAKES (VEGAN, GLUTEN-FREE, NUT-FREE)

Chocolate Cranberry Christmas Mini Cakes Recipe. Vegan, gluten-free and nut-free wholesome chocolate mini cakes filled with quick cranberry chia jam.

CHOCOLATE CRANBERRY CHRISTMAS MINI CAKES (VEGAN, GLUTEN-FREE, NUT-FREE)

INGREDIENTS
  1. 110g brown rice flour (3/4 cup)
  2. 60g quinoa flour (1/2 cup)
  3. 30g arrowroot (1/4 cup)
  4. 30g cacao powder (1/4 cup)
  5. 1tsp bicarbonate of soda
  6. ½tsp baking powder
  7. pinch of sea salt
  8. 80ml maple syrup (1/3 cup)
  9. 80ml olive oil (1/3 cup)
  10. 60ml aquafaba (1/4 cup)
  11. 2tsp apple cider vinegar
  12. 1tsp vanilla
  13. 120ml rice milk (1/2 cup)

Cranberry chia jam:
  1. 100g cranberries (1 cup)
  2. 60ml orange juice (1/4 cup)
  3. little orange zest
  4. 1tbsp maple syrup
  5. small cinnamon stick (optional)
  6. 1tbsp chia seeds

Coating:
  1. 100g Amore di Mona bulk chocolate (2 cubes) or dark vegan chocolate (3.5oz)
  2. 60ml rice milk
  3. 1tbsp maple syrup
  4. fresh or dried cranberries

INSTRUCTIONS
  • Preheat the oven to 175°C (350F)
  • Line 9" x 9" baking tin with baking paper.
  • In a large bowl whisk together brown rice flour, quinoa flour, arrowroot, cacao, bicarbonate of soda, baking powder and salt. Set aside.
  • In a small bowl whisk together maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla and rice milk.
  • Add the wet mix to the dry mix and mix until well combined. The mix should be pourable, but not too thin consistency.
  • Pour the mix into the prepared dish and smooth out the top.
  • Bake for about 20 minutes or until a cocktail stick comes out clean.