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Chocolate Gingerbread Mini Cakes Recipe

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★★★★★

4.7 from 91 reviews

These Chocolate Gingerbread Mini Cakes are a delightful vegan and gluten-free treat, combining rich cocoa with warming spices like ginger, cinnamon, and cloves. Made with wholesome flours and natural sweeteners, these mini cakes are topped with a creamy dark chocolate ganache and decorated with fresh cranberries, rosemary sprigs, and a snowy sprinkle of desiccated coconut, perfect for festive occasions or cozy indulgence.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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)

Ganache

  • 8 ounces dark vegan chocolate (220 grams), roughly chopped
  • 1 cup oat cream (240 ml)
  • 1 tablespoon maple syrup (optional)

Decoration

  • Fresh cranberries
  • Rosemary sprigs
  • Blended desiccated coconut for snow

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the perfect temperature for baking.
  2. Prepare Baking Tin: Grease and line a 10×14 inch (25 x 35 cm) Swiss roll tin with baking paper to prevent the batter from sticking.
  3. Make Flax Eggs: Mix 3 tablespoons of ground flaxseed with 9 tablespoons of water in a small bowl and set aside to thicken, which acts as a vegan egg substitute.
  4. Combine Dry Ingredients: In a large bowl, whisk together the brown rice flour, buckwheat flour, ground sunflower seeds, tapioca flour, cacao powder, rapadura sugar, baking powder, bicarbonate of soda, ginger, cinnamon, nutmeg, cloves, and a pinch of sea salt.
  5. Mix Wet Ingredients: In another bowl, whisk the thickened flax eggs with apple sauce, olive oil, molasses, apple cider vinegar, and hot water.
  6. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture and stir until well combined. Add extra water one tablespoon at a time as needed to achieve a pourable muffin-like consistency, typically about 2 additional tablespoons.
  7. Pour Batter: Transfer the batter into the prepared Swiss roll tin and smooth out the surface evenly with a spatula.
  8. Bake: Bake for approximately 20 minutes or until a cocktail stick inserted into the center comes out clean. Avoid overbaking to keep the cakes moist.
  9. Cool: Remove the tin from the oven and allow the baked cake to cool completely in the tin.
  10. Cut Mini Cakes: Once cooled, use a 2-inch round cookie cutter to cut out approximately 25 mini cake rounds.
  11. Prepare Ganache: For the chocolate ganache, place the chopped dark vegan chocolate in a medium bowl. Heat the oat cream and maple syrup gently in a small pot until it reaches boiling point, then pour over the chocolate. Stir until the mixture is smooth and fully melted. Allow it to cool, then refrigerate overnight to set into a pipeable consistency.
  12. Assemble Cakes: Fill a piping bag fitted with a large star nozzle with the ganache. Pipe ganache onto the mini cakes and layer them two or three-high as desired.
  13. Decorate: Garnish the stacked cakes with fresh cranberries and rosemary sprigs.
  14. Add Snow Effect: Blend desiccated coconut finely and sprinkle it on and around the mini cakes to resemble snow, adding a festive finish.

Notes

  • The flax eggs act as a binder to keep the cakes moist and vegan-friendly.
  • Adjust water quantity carefully to get a pourable batter consistency but not too runny.
  • Do not overbake to maintain soft, tender cakes.
  • Ganache can be softened at room temperature if too firm for piping after refrigeration.
  • These mini cakes are gluten-free and vegan, perfect for dietary restrictions.
  • Use dark vegan chocolate to keep the recipe fully vegan.
  • If you cannot find oat cream, substitute with another plant-based cream.
  • The cakes can be stored refrigerated for several days and brought to room temperature before serving.

Keywords: chocolate gingerbread, vegan mini cakes, gluten-free dessert, holiday treats, vegan baking, chocolate ganache

Find it online: https://chefmilacook.com/chocolate-gingerbread-mini-cakes-recipe/