Name: Chocolate Gingerbread Mini Cakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: PT-489417H40M18S
Cuisine: Vegan
Ingredients: 3/4 cup brown rice flour (95 grams); 1/2 cup buckwheat flour (70 grams); 1/2 cup sunflower seeds (70 grams), ground into flour consistency; 1/4 cup tapioca flour (30 grams); 1/4 cup cacao or cocoa powder (30 grams); 3/4 cup rapadura sugar (100 grams); 1 1/2 teaspoons baking powder; 1 teaspoon bicarbonate of soda; 2 teaspoons ginger; 1 teaspoon cinnamon; 1/8 teaspoon nutmeg; 1/8 teaspoon cloves; Pinch sea salt; 3 tablespoons ground flaxseed + 9 tablespoons water (for flax eggs); 1/3 cup apple sauce (80 ml); 1/3 cup olive oil (80 ml); 1/4 cup molasses (60 ml); 2 teaspoons apple cider vinegar; 1/4 cup hot water (60 ml) plus additional as needed (approx. 2 tablespoons); 8 ounces dark vegan chocolate (220 grams), roughly chopped; 1 cup oat cream (240 ml); 1 tablespoon maple syrup (optional); Fresh cranberries; Rosemary sprigs; Blended desiccated coconut for snow

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Introduction

These Chocolate Gingerbread Mini Cakes combine rich cocoa with warming spices for a delightful holiday treat. Vegan and naturally sweetened, they are perfect for festive gatherings or a cozy afternoon snack.

There are several small, stacked chocolate cake towers placed on a round wooden board with bark edges, serving as the base on a white marbled texture. Each stack has two layers of dark chocolate cake with a thick, smooth layer of chocolate frosting between and on top. Some frosting is swirled on the top layer, adding texture, while others have a flat frosting layer. Each cake tower is decorated with shiny red cranberries and small green rosemary sprigs, with a light dusting of powdered sugar sprinkled over the cakes and board, resembling snow. There are additional cranberries and sprigs scattered around the wooden board, enhancing the festive look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup brown rice flour (95 grams)
1/2 cup buckwheat flour (70 grams)
1/2 cup sunflower seeds (70 grams), ground into flour consistency
1/4 cup tapioca flour (30 grams)
1/4 cup cacao or cocoa powder (30 grams)
3/4 cup rapadura sugar (100 grams)
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
2 teaspoons ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
Pinch of sea salt
3 tablespoons ground flaxseed + 9 tablespoons water
1/3 cup apple sauce (80 ml)
1/3 cup olive oil (80 ml)
1/4 cup molasses (60 ml)
2 teaspoons apple cider vinegar
1/4 cup hot water (60 ml) + more as needed
8 ounces dark vegan chocolate (220 grams)
1 cup oat cream (240 ml)
1 tablespoon maple syrup (optional)
Fresh cranberries
Rosemary sprigs
Blended desiccated coconut for snow decoration

Instructions

Step 1: Preheat the oven to 350 °F (180 °C). Grease and line a 10×14 inches (25×35 cm) Swiss roll tin with baking paper.
Step 2: Mix 3 tablespoons ground flaxseed with 9 tablespoons water in a small bowl and set aside to thicken.
Step 3: In a large bowl, whisk together brown rice flour, buckwheat flour, ground sunflower seeds, tapioca flour, cacao powder, rapadura sugar, baking powder, bicarbonate of soda, ginger, cinnamon, nutmeg, cloves, and sea salt.
Step 4: In another bowl, whisk the thickened flaxseed mixture with apple sauce, olive oil, molasses, apple cider vinegar, and hot water.
Step 5: Pour the wet ingredients into the dry ingredients and mix until well combined. Add extra hot water one tablespoon at a time to reach a pourable muffin batter consistency. About 2 extra tablespoons may be needed.
Step 6: Pour the batter into the prepared tin and smooth the surface evenly.
Step 7: Bake for about 20 minutes or until a cocktail stick inserted comes out clean. Avoid overbaking to keep the cakes moist.
Step 8: Remove from the oven and allow to cool completely.
Step 9: Once cooled, use a 2-inch round cookie cutter to cut out 25 mini cake shapes from the baked slab.
Step 10: Prepare the chocolate ganache by roughly chopping the dark vegan chocolate and placing it in a medium bowl.
Step 11: In a small pot, gently heat the oat cream and maple syrup until it just reaches boiling point. Pour the hot cream over the chopped chocolate and stir until smooth and fully melted.
Step 12: Let the ganache cool, then refrigerate overnight to set into a pipeable consistency. If it’s too hard, leave it at room temperature before piping.
Step 13: Spoon the ganache into a piping bag fitted with a large star nozzle. Pipe onto half of the mini cakes, then stack another on top to create two- or three-layer mini cakes as desired.
Step 14: Decorate the cakes with fresh cranberries and rosemary sprigs.
Step 15: Sprinkle blended desiccated coconut on and around the mini cakes to resemble snow for a festive finish.

Tips & Variations

For a nut-free version, substitute the sunflower seed flour with additional buckwheat or oat flour.
If you prefer a sweeter ganache, increase the maple syrup to 2 tablespoons or add a pinch of vanilla extract.
To make smaller or larger cakes, adjust the size of the cookie cutter accordingly and bake for slightly less or more time.
Use fresh or frozen cranberries for decoration; frozen cranberries add a frosted look that enhances the winter theme.

Storage

Store the mini cakes in an airtight container in the refrigerator for up to 5 days. Before serving, bring them to room temperature for the best texture and flavor. To reheat, let sit at room temperature; avoid microwaving to keep the ganache smooth.

How to Serve

The image shows several mini chocolate cakes stacked in two layers on a round wooden board with bark edges. Each cake layer is dark brown and moist, with thick swirls of smooth, darker chocolate frosting piped in between and on top. The tops of the cakes are decorated with small red cranberries, sprigs of green rosemary, and a light dusting of white powdered sugar that also spreads on the wooden surface. The background is a white marbled texture, and some green leaves and pine cones are softly blurred behind the cakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cakes gluten-free?

Yes, this recipe uses gluten-free flours like brown rice and buckwheat, making it naturally gluten-free. Just ensure all your ingredients, especially baking powder, are labeled gluten-free.

How do I make the flax eggs?

To make flax eggs, mix 3 tablespoons ground flaxseed with 9 tablespoons water and let it thicken for about 5 minutes until it forms a gel-like consistency. This acts as a vegan binder in the recipe.