CHOCOLATE CRANBERRY CHRISTMAS MINI CAKES (VEGAN, GLUTEN-FREE, NUT-FREE) #dessert #christmas

Chocolate Cranberry Christmas Mini Cakes Recipe. Veggie lover, sans gluten and sans nut healthy chocolate smaller than expected cakes loaded up with speedy cranberry chia jam.

To prepare the smaller than expected cakes I've utilized quinoa and darker rice flour sans gluten blend and this time I've utilized aquafaba rather than the flax eggs, which worked actually well. I've utilized the cake blend to prepare 9″ square cake from which I've at that point removed 2″ round shapes. In the event that you plan well you ought to most likely removed 12. On the off chance that you like to make them littler petit fours size you could utilize 1/2″ round shape and cut each into a half. I needed them somewhat taller thus I've quit for 2″ measure.

I've sandwiched two together with cranberry chia jam which rushes to make and you can set it up the prior night. Initially I've finished the cakes with dissolved dull chocolate, yet have concluded that they need something minimal lighter and have transformed it to the ganache. Would be stunning presented with veggie lover cream or frozen yogurt. Appreciate:) x

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INGREDIENTS

• 110g brown rice flour (3/4 cup)
• 60g quinoa flour (1/2 cup)
• 30g arrowroot (1/4 cup)
• 30g cacao powder (1/4 cup)
• 1tsp bicarbonate of soda
• ½tsp baking powder
• pinch of sea salt
• 80ml maple syrup (1/3 cup)
• 80ml olive oil (1/3 cup)
• 60ml aquafaba (1/4 cup)
• 2tsp apple cider vinegar
• 1tsp vanilla
• 120ml rice milk (1/2 cup)

Cranberry chia jam:

• 100g cranberries (1 cup)
• 60ml orange juice (1/4 cup)
• little orange zest
• 1tbsp maple syrup
• small cinnamon stick (optional)
• 1tbsp chia seeds

Coating:

• 100g Amore di Mona bulk chocolate (2 cubes) or dark vegan chocolate (3.5oz)
• 60ml rice milk
• 1tbsp maple syrup
• fresh or dried cranberries

INSTRUCTIONS

1. Preheat the oven to 175°C (350F)
2. Line 9" x 9" baking tin with baking paper.
3. In a large bowl whisk together brown rice flour, quinoa flour, arrowroot, cacao, bicarbonate of soda, baking powder and salt. Set aside.
4. In a small bowl whisk together maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla and rice milk.
5. Add the wet mix to the dry mix and mix until well combined. The mix should be pourable, but not too thin consistency.
6. Pour the mix into the prepared dish and smooth out the top.
7. Bake for about 20 minutes or until a cocktail stick comes out clean.
8. Remove from the oven once ready and leave to cool down before carefully removing from the tin.
9. Place onto a flat surface and using 2" round cutter carefully cut out shapes. You should end up with 11-12 shapes.
10. Sandwich 2 together with a generous dollop of cranberry jam.
11. Finely chop the chocolate and place into small bowl. Gently heat the rice milk until boiling point, pour over finely chopped chocolate and stir until completely smooth. Stir in maple syrup and pour over top of each of the cakes gently smoothing out the chocolate to drip over the edge.
12. Decorate with fresh cranberries.
13. To make the cranberry jam place cranberries, orange juice, maple syrup and cinnamon stick into a pot and gently heat for about 10 min until cranberries have popped and are soft. Remove the cinnamon stick and mash the cranberries with a fork until smooth. Stir in chia seeds and leave to cool down for a bit before transferring into fridge to set.
14. Enjoy!

For more detail : bit.ly/2iNHWcK

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