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Chocolate Gingerbread Mini Cakes

Delicious Chocolate Gingerbread Mini Cakes for Festive Joy

Enjoy these Vegan Chocolate Gingerbread Mini Cakes, a delightful gluten-free treat that brings festive joy to any celebration.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 mini cakes
Course: Desserts
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Gluten-Free Flour Blend A store-bought gluten-free mix can be used.
  • 1/2 cup Cocoa Powder Choose a good-quality brand.
  • 1 tbsp Baking Powder Ensure it’s gluten-free if needed.
  • 1/2 cup Sunflower Seed Butter Can be substituted with almond butter.
  • 3/4 cup Rapadura Sugar Optional to swap with coconut sugar.
For the Ganache
  • 1 cup Oat Cream Can substitute with other vegan creams.
  • 1 cup Chocolate (vegan) Choose quality vegan chocolate.
For Decoration
  • 1/2 cup Cranberries and Rosemary Sugared cranberries can be a sweeter alternative.
  • 1/4 cup Desiccated Coconut Can be omitted if preferred.

Equipment

  • Oven
  • Whisk
  • mixing bowls
  • spatula
  • Baking tray
  • Cookie cutter
  • Microwave

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare your baking tray by greasing it and lining it with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, and baking powder until well combined.
  3. In a separate bowl, mix sunflower seed butter, rapadura sugar, and oat cream until smooth and creamy.
  4. Fold the dry mixture into the wet mixture gently until fully combined.
  5. Pour the batter into the prepared baking tray and spread it evenly.
  6. Bake the mini cakes in the preheated oven for 20-25 minutes until a toothpick comes out clean.
  7. Let the cakes cool on a wire rack completely before cutting.
  8. Cut out shapes from the cooled cake using a 2-inch round cookie cutter.
  9. Melt the vegan chocolate and mix in the oat cream to create the ganache.
  10. Frost the mini cakes with ganache and decorate with cranberries, rosemary, and desiccated coconut.

Nutrition

Serving: 1mini cakeCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin C: 1mgCalcium: 4mgIron: 8mg

Notes

Set the ganache overnight for a richer texture. Allow cakes to cool completely before cutting to prevent crumbles.

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