In a large mixing bowl, combine quinoa flour, brown rice flour, and a pinch of salt. In another bowl, whisk aquafaba until frothy, then blend in maple syrup and rice milk. Mix until well combined and smooth.

Carefully pour the wet ingredients into the dry flour mixture, stirring gently until just incorporated.

Preheat your oven to 350°F (175°C) and prepare a square baking pan by lining it with parchment paper. Pour the batter into the pan and bake for approximately 30 minutes or until a toothpick comes out clean.

Once baked, let it cool completely on a wire rack, then cut out 2-inch rounds using a cookie cutter.

For the chia jam, place cranberries in a saucepan over medium heat, add water and chia seeds. Cook for about 10 minutes until thickened.

Take one cake round, spread a layer of cranberry chia jam on top, and place a second cake round on top to create a sandwich. Repeat with all rounds.

In a microwave-safe bowl, melt dark chocolate in intervals until smooth. Pour generously over the stacked cakes.

Chill cakes in the refrigerator for at least 20 minutes to set the ganache.