Jump to Recipe Print Recipe“Did you hear what they’re serving at this year’s holiday gathering?” The whispers dance through the air, punctuated by eager laughter and festive cheer. One standout dish that never fails to impress is the Vegan Chocolate Cranberry Christmas Mini Cakes. These delightful treats combine the moist goodness of chocolate with the tart brightness of cranberry chia jam, making them both a crowd-pleaser and a seasonal delight. Quick and easy to whip up, these mini cakes cater to gluten-free and nut-free needs, ensuring all of your guests can indulge without worry. Whether you’re hosting or simply bringing a dish to share, these cakes will add a festive touch that has everyone asking for the recipe. Ready to spread some holiday joy with me? Let’s dive into this delicious journey together! Why are these cakes a must-try? Irresistible Flavor: Each bite of these Vegan Chocolate Cranberry Christmas Mini Cakes boasts a rich chocolate flavor complemented by the tart cranberry chia jam. Effortless Preparation: Made with simple ingredients, they require minimal effort—perfect for those with a busy holiday schedule. Diet-Friendly: Being gluten-free and nut-free allows everyone to enjoy a guilt-free treat, making them ideal for gatherings. Versatile Variations: Feel free to experiment with different jams or even add unique spices, just like in our Chocolate Gingerbread Mini Cakes! Festive Presentation: Their delightful mini size and glossy ganache create a stunning dessert that will wow your guests. Perfect for Sharing: Whether at a party or as gifts, these mini cakes inspire joy, just like our refreshing Apple Cranberry Coleslaw—your loved ones are sure to ask for more! Chocolate Cranberry Christmas Mini Cakes Ingredients For the Cake Batter Quinoa and Brown Rice Flour Gluten-Free Mix – Provides the perfect base for a moist cake texture; feel free to use a store-bought gluten-free flour mix if needed. Aquafaba – This chickpea water acts as an egg substitute, lending moisture and binding; you can swap with flax eggs, but adjust the ratio accordingly. Maple Syrup – A natural sweetener that adds depth to the flavor; agave syrup can be used for a different sweetness profile. Rice Milk – Ensures a moist cake; almond milk or any preferred non-dairy milk works well as a substitute. For the Filling Cranberry Chia Jam – Adds a delightful tartness to the cakes, balancing the sweetness beautifully; cranberry puree can replace it for a smoother texture. For the Topping Dark Chocolate Ganache – Enhances the richness of each mini cake; consider using a lighter version or vegan cream for variety. With these simple yet wholesome ingredients, your Chocolate Cranberry Christmas Mini Cakes will be a showstopper at your festive gatherings! Step‑by‑Step Instructions for Chocolate Cranberry Christmas Mini Cakes Step 1: Prepare Cranberry Chia Jam Start by combining fresh cranberries and chia seeds in a small saucepan over medium heat. Stir constantly for about 10 minutes until the cranberries burst and the mixture thickens. Remove from heat, allow it to cool completely, and if desired, prepare this day in advance for more convenience, enhancing the flavors for your Chocolate Cranberry Christmas Mini Cakes. Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together the gluten-free flour mix and cocoa powder, ensuring there are no lumps. Gradually incorporate any additional dry ingredients—like baking powder and salt—mixing them thoroughly. This blend will be the foundation of your cakes, so take a moment to admire the rich color and aroma, setting it aside for the next step. Step 3: Whisk Wet Ingredients In a separate bowl, whisk together aquafaba, maple syrup, and rice milk until smooth and frothy, about 2-3 minutes. The aquafaba acts as an egg substitute, providing moisture and binding for the Chocolate Cranberry Christmas Mini Cakes. You’ll know it’s ready when the mixture lightens in color and slightly thickens, adding delightful sweetness to the batter. Step 4: Combine Ingredients Gently fold the dry ingredients into the wet mixture using a spatula, combining until just incorporated. Be careful not to over-mix, as this could lead to denser cakes. Look for a thick, luscious batter that embraces both the chocolate and cranberry flavors—this will create the moist texture that your mini cakes are known for. Step 5: Bake Cakes Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes will rise and form a slight crust, signaling they’re ready for cooling. Step 6: Cut and Assemble Allow the cakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, use a round cookie cutter to cut 2-inch rounds. Carefully sandwich each cake slice with a generous layer of cranberry chia jam, making sure it’s evenly spread for that burst of flavor in your Chocolate Cranberry Christmas Mini Cakes. Step 7: Top with Ganache To make the dark chocolate ganache, melt your choice of dark chocolate with a splash of non-dairy milk over low heat, stirring until silky smooth. Once the ganache has cooled slightly, drizzle it over the assembled mini cakes, allowing it to naturally flow down the sides. The glossy finish will add an inviting touch, perfect for your festive celebrations! What to Serve with Vegan Chocolate Cranberry Christmas Mini Cakes? These festive mini cakes are the perfect centerpiece for a holiday gathering, inviting warmth and joy to every seat at the table. Vegan Ice Cream: A scoop of creamy vegan ice cream perfectly complements the cakes’ richness, adding a refreshing contrast to each bite. Think of cozy evenings with everyone enjoying a decadent dessert together; it’s a combination that warms the heart. Whipped Coconut Cream: Light and airy, this fluffy topping enhances the flavors of chocolate and cranberry while providing a delightful richness. It’s the kind of indulgence that elevates your mini cakes into a dreamy holiday dessert. Fresh Fruit Salad: A vibrant mix of seasonal fruits like oranges, pomegranates, and strawberries brings a refreshing balance that cuts through the sweetness. Each bite feels like a joyful celebration of flavors, making your gathering feel even more festive. Spiced Tea or Coffee: A warm cup of spiced chai or coffee weaves wonderful aromas into the holiday atmosphere, deepening the experience of savoring these cakes. Picture the laughter and stories shared over a cozy drink as the mini cakes draw everyone together. Chocolate Dipped Strawberries: Elegant and playful, these treats offer a delightful flavor combination that pairs beautifully with the mini cakes. Their vibrant appearance not only looks gorgeous on your serving platter but also tempts every guest with the promise of rich chocolatey goodness. Nutty Granola Bars: Complement the texture and flavors by serving homemade nutty granola bars. The crunchiness enhances the overall experience, creating a delightful contrast to the soft mini cakes, ensuring a variety of bites in your holiday spread. Mulled Wine or Cider: This aromatic beverage adds a touch of holiday spirit with its warm, spiced flavors that align beautifully with the sweetness of the cakes. It’s best enjoyed while sharing laughter and tales by the fire, embodying the heart of holiday joy. Dark Chocolate Hot Cocoa: Indulge your guests with rich and creamy hot cocoa for a luxurious drink experience that accentuates the chocolatey notes of the mini cakes. Each sip embraces the flavors of the season, making every moment shared a bit sweeter. Make Ahead Options These Vegan Chocolate Cranberry Christmas Mini Cakes are perfect for meal prep, making your holiday baking stress-free! You can prepare the cranberry chia jam up to 24 hours in advance, allowing the flavors to meld beautifully. Store it in an airtight container in the refrigerator to maintain its vibrant taste. Additionally, you can mix the dry ingredients and store them in a sealed bag for up to 3 days. When it’s time to serve, simply whisk the wet ingredients, combine the batter, and bake as directed. These steps save time and ensure your mini cakes are just as delicious, festive, and ready to impress! Tips for the Best Chocolate Cranberry Christmas Mini Cakes Measure Flour Carefully: Accurate flour measurements ensure the right texture; different gluten-free flours absorb moisture differently, affecting your cakes’ fluffiness. Avoid Over-Mixing: Gently fold the dry ingredients into the wet until just combined. Over-mixing can lead to denser Chocolate Cranberry Christmas Mini Cakes, losing that light, airy quality. Prep Jam in Advance: Making the cranberry chia jam the day before enhances the flavors and saves you time. Ensure it’s thick enough to spread but not overly stiff. Check Baking Time: Every oven is unique, so keep an eye on your cakes. Insert a toothpick to check for doneness—a clean pick means they’re ready! Allow Cooling Time: Before cutting, let your cakes cool completely to prevent them from crumbling. This helps maintain their shape when you assemble with jam. Experiment with Variations: Feel free to swap the cranberry jam with other fruit jams for fun twists on your mini cakes, keeping the flavors festive and exciting! Chocolate Cranberry Christmas Mini Cakes Variations Personalize your Chocolate Cranberry Christmas Mini Cakes to make them even more delightful and suited to your taste. Berry Bliss: Swap out cranberry jam for raspberry or blueberry jam for a vibrant flavor twist. Each bite will burst with fruity goodness that’s sure to impress! Chocolate Overload: Add chocolate chips to the batter for an extra rich chocolate experience. The melty pockets of chocolate will elevate the flavor and texture! Nutty Sensation: Incorporate a few tablespoons of almond or peanut butter into the batter for a nutty flavor boost. It gives an extra layer of creaminess that contrasts beautifully with the tart cranberry. Zesty Citrus: Add the zest of an orange or lemon to the batter for a refreshing zing. This adds a bright note that complements the chocolate and cranberry beautifully! Boozy Infusion: Mix a splash of your favorite liqueur, such as orange curaçao or rum, into the ganache for an adult twist. It enhances the depth of flavor and adds a festive flair. Spiced Goodness: Incorporate warm spices like cinnamon or nutmeg into the batter for a cozy holiday touch. The warming spice notes blend splendidly with the rich chocolate and tart cranberry. Moisture Marvel: Blend in cranberry puree directly into the batter instead of using chia jam for a moister mini cake. This will intensify the flavor and deliver a delightful texture! These delicious variations ensure that your mini cakes can be tailored to suit any palate and event! Looking for more dessert inspiration? Don’t miss our delightful Yogurt Chocolate Chip Cookies or check out the richness of a No-Bake Chocolate Cheesecake for your sweet moments! How to Store and Freeze Chocolate Cranberry Christmas Mini Cakes Fridge: Store leftovers in an airtight container for up to 3 days to keep your mini cakes moist and fresh. Freezer: To enjoy these treats later, wrap each mini cake tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thawing: When ready to indulge, simply thaw in the fridge overnight or at room temperature for a few hours. Enjoy the delightful Chocolate Cranberry Christmas Mini Cakes at your leisure! Reheating: For a warm treat, briefly microwave individual cakes for about 10-15 seconds, ensuring they’re not overheated. Top with extra ganache if desired! Chocolate Cranberry Christmas Mini Cakes Recipe FAQs How do I choose the best cranberries for my jam? Absolutely! Look for fresh cranberries that are bright and firm, with no dark spots or wrinkles. The best cranberries are plump and vibrant in color. If you’re using frozen cranberries, ensure they are thawed and drained properly to avoid excess water when preparing the jam. What’s the best way to store leftover mini cakes? Very simple! Just place the leftover Chocolate Cranberry Christmas Mini Cakes in an airtight container in the fridge, where they’ll stay fresh for up to 3 days. This keeps them moist and delicious for snacking later. If it’s colder weather, you can even keep them on the countertop for a day! Can I freeze these mini cakes? You bet! To freeze, tightly wrap each mini cake in plastic wrap and place them in a freezer-safe bag or container. They can be stored for up to 2 months. When you’re ready to enjoy them, thaw overnight in the fridge or let them sit at room temperature for a few hours. What should I do if my cakes turn out too dense? If your mini cakes are dense, it could be due to over-mixing the batter. Remember, when combining dry and wet ingredients, fold gently until just combined. Also, using accurate measurements for gluten-free flour is crucial, as different flours absorb moisture differently. If it happens again, try adding a little more liquid next time to achieve that fluffy texture. Are there any allergy considerations for this recipe? Absolutely! These Vegan Chocolate Cranberry Christmas Mini Cakes are gluten-free and nut-free, making them friendly for various dietary needs. However, always check the labels on your ingredients to ensure there’s no cross-contamination. If you have other allergies, like soy or coconut, you can substitute rice milk with an alternative that suits your needs. How can I enhance the tartness of the cranberry jam? For an extra tangy twist, consider adding a bit of fresh lemon juice to the cranberry chia jam during preparation. Start with one teaspoon, mixing it in as the cranberries cook down. Be sure to taste as you go to get the tartness just right according to your preference! Delicious Chocolate Cranberry Christmas Mini Cakes to Delight Indulge in these Vegan Chocolate Cranberry Christmas Mini Cakes, combining rich chocolate and tart cranberry chia jam for a festive treat. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsCooling Time 10 minutes minsTotal Time 55 minutes mins Servings: 12 mini cakesCourse: DessertsCuisine: VeganCalories: 180 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake Batter1 cup Quinoa and Brown Rice Flour Gluten-Free Mix Store-bought gluten-free flour mix can be used.1/2 cup Aquafaba Can swap for flax eggs, adjusting the ratio accordingly.1/4 cup Maple Syrup Agave syrup can be used for a different sweetness.1/2 cup Rice Milk Almond milk or other non-dairy alternatives are acceptable.For the Filling1 cup Cranberry Chia Jam Cranberry puree can replace it for a smoother texture.For the Topping1/2 cup Dark Chocolate Ganache Consider using a lighter version or vegan cream. Equipment Small saucepanLarge mixing bowlspatula9-inch square baking panRound cookie cutter Method Cranberry Chia Jam PreparationCombine fresh cranberries and chia seeds in a small saucepan over medium heat. Stir constantly for about 10 minutes until the cranberries burst and the mixture thickens. Remove from heat and cool completely.Mixing Dry IngredientsIn a large mixing bowl, whisk together the gluten-free flour mix and cocoa powder, ensuring there are no lumps.Wet IngredientsIn a separate bowl, whisk aquafaba, maple syrup, and rice milk until smooth and frothy, about 2-3 minutes.Combining IngredientsGently fold the dry ingredients into the wet mixture using a spatula until just incorporated.Baking CakesPreheat your oven to 350°F (175°C) and line a baking pan with parchment paper. Pour the batter into the prepared pan and bake for 25-30 minutes.Cutting and AssemblingAllow the cakes to cool for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut 2-inch rounds and sandwich with cranberry chia jam.Topping with GanacheMelt dark chocolate with a splash of non-dairy milk over low heat until smooth. Drizzle over the assembled mini cakes. Nutrition Serving: 1mini cakeCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 100mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 2IUVitamin C: 10mgCalcium: 4mgIron: 6mg NotesAllow the mini cakes to cool completely before cutting to maintain their shape. Experiment with different jams to keep flavors exciting. Tried this recipe?Let us know how it was!
