Chocolate "Christmas" Mini Cake (with Cranberry)
Delicious and moist, this Chocolate Mini Cake is the perfect holiday dessert! Made with fresh cranberries, dark chocolate, and a hint of orange, it's sure to please everyone at the table. And individual mini cakes are the perfect portion size for people watching their waistlines this season!
Ingredients
Dry Ingredients:
- 3/4 cup oat flour
- 1/2 cup almond flour
- 4 tbsp cocoa powder
- 1/2 tsp baking powder
- 1 tsp baking soda
- kosher salt pinch
Wet Ingredients:
- 1/3 cup maple syrup or any natural sweetener
- 1/3 cup vegetable oil
- 1 tbsp flaxseed stir into 3 tbsp of water until the seed is dissolved.
- 2 1/2 tsp white wine vinegar or apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup almond milk unsweetened
Cranberry Chia Jam:
- 1/2 cup water
- 8 oz. cranberries fresh or frozen
- 4 tbsp orange juice
- 1 tbsp maple syrup
- 2 tbsp chia seeds
- 1 tsp vanilla extract
Dark Chocolate Coating:
- 3 1/2 oz. dark chocolate vegan
- 1/2 cup almond milk unsweetened
- 1 tbsp maple syrup adjust to taste if needed
- cranberries topping; fresh or frozen
Instructions
Bake the cake:
- Preheat the oven to 175°F and line a baking tin with parchment paper.
- In a mixing bowl, mix together the oat flour, almond flour, arrowroot, cocoa powder, baking powder, and kosher salt. Mix them well.
- In a separate bowl, mix together the maple syrup, vegetable oil, flaxseed mixture, white wine vinegar, vanilla extract, and almond milk. Mix them well.
- Combine together the oat flour mixture and maple syrup mixture until everything is incorporated.
- Pour and spread the mixtures into a prepared baking tin and bake for 25 minutes or until the inserted toothpick comes out clean; remove and allow them to cool.
Meanwhile, prepare the cranberry chia jam:
- In a medium saucepan over medium-high heat, add the water, cranberries, orange juice, maple syrup, and vanilla extract. Cook them for 8 minutes.
- Allow them to cool and transfer them into a mason jar. Set them aside.
To make the dark chocolate coating:
- In a saucepan over medium-high heat, boil the almond milk until it boils; add the dark chocolate and maple syrup. Boil until smooth. Remove from the heat.
Now, it's time to assemble!
- On a flat surface, place the cooled baked cake and cut them out into 12 shapes using a mini round cutter,
- Scoop 1 tablespoon of cranberry jam using a spoon, place it on top of the round cut cake, and place the other round cut cake on top. (Just like the picture)
- Drizzle with dark chocolate and top with fresh or frozen cranberries.
- Serve right away and enjoy with family and friends.
Notes
Recipe Note
- For the Cranberry Jam: To make them smooth, I suggest pulsing them together using a food processor.
Nutrition
Calories: 454kcalCarbohydrates: 46gProtein: 8gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 0.5mgSodium: 284mgPotassium: 365mgFiber: 8gSugar: 22gVitamin A: 54IUVitamin C: 11mgCalcium: 175mgIron: 4mg
Tried this recipe?Let us know how it was!