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Chocolate Gingerbread Mini Cakes

Delightful Chocolate Gingerbread Mini Cakes for Holiday Cheer

Delight in these Chocolate Gingerbread Mini Cakes, combining rich chocolate and gingerbread spices for a festive gluten-free, vegan treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 mini cakes
Course: Dessert
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Sunflower Seeds Provide structure and moisture; substitute with ground almonds if tree nuts are acceptable.
  • 1 cup Brown Rice Flour Acts as a primary flour for gluten-free structure.
  • ¼ cup Tapioca Flour Helps bind ingredients together.
  • ⅓ cup Cocoa Powder Ensure unsweetened cocoa is used.
  • ½ cup Rapadura Sugar Provides sweetness with a hint of caramel flavor.
  • 1 teaspoon Baking Powder Ensure it's gluten-free.
  • ½ teaspoon Salt Balances sweetness and enhances flavors.
For the Ganache
  • 1 cup Oat Cream Essential for ganache consistency; adjust chocolate quantity for thickness.
  • 6 oz Chocolate Use high-quality chocolate for a rich ganache.
  • 2 tablespoon Coconut Oil Adds moisture and richness.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; can be omitted if desired.

Equipment

  • Mixing bowls
  • Whisk
  • Mini cake baking tray
  • Oven
  • Wire rack
  • Cookie cutter
  • heatproof bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your mini cake baking tray.
  2. In a large mixing bowl, combine the dry ingredients: brown rice flour, tapioca flour, cocoa powder, rapadura sugar, baking powder, and salt.
  3. In another bowl, whisk together the oat cream, melted coconut oil, and vanilla extract.
  4. Pour the wet mixture into the bowl of dry ingredients and gently stir until just combined.
  5. Evenly distribute the batter into the prepared mini cake tray and bake for 25-30 minutes.
  6. Allow the cakes to cool in the tray for about 10 minutes before transferring to a wire rack to cool completely.
  7. Melt high-quality chocolate for the ganache and combine it with oat cream until smooth.
  8. To assemble, layer the mini cakes with ganache and decorate with fresh cranberries.

Nutrition

Serving: 1mini cakeCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gSodium: 180mgPotassium: 200mgFiber: 2gSugar: 5gCalcium: 4mgIron: 10mg

Notes

Allow cakes to cool completely before assembling to prevent ganache from melting. Store cakes in an airtight container at room temperature for up to 3 days.

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