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–+ servings
Chocolate Gingerbread Mini Cakes

Heavenly Chocolate Gingerbread Mini Cakes for Festive Joy

Delight in these Chocolate Gingerbread Mini Cakes combining rich chocolate and gingerbread spices, perfect for festive gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 12 mini cakes
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ganache
  • 1 cup oat cream Can use coconut cream if unavailable
  • 8 ounces dairy-free chocolate Ensure it's dairy-free
For the Cake Batter
  • 1 cup buckwheat flour Forms the cake base
  • 1/2 cup brown rice flour Complements buckwheat
  • 1/4 cup tapioca flour Acts as a binding agent
  • 1 cup rapadura sugar Adds sweetness with a hint of caramel
  • 1/2 cup sunflower seed puree Can replace with ground almonds if needed
  • 1 cup water
For Decoration
  • 1 cup cranberries Consider sugared cranberries
  • to taste rosemary For garnishing
  • to taste desiccated coconut Mimics snow for decoration

Equipment

  • Small saucepan
  • mixing bowl
  • Baking Tray
  • cookie cutter

Method
 

Step-by-Step Instructions
  1. In a small saucepan, combine 1 cup of oat cream and 8 ounces of dairy-free chocolate over low heat. Stir gently until smooth, about 5 minutes. Cool and refrigerate overnight.
  2. In a mixing bowl, whisk together 1 cup of buckwheat flour, 1/2 cup of brown rice flour, 1/4 cup of tapioca flour, and 1 cup of rapadura sugar until combined.
  3. In a separate bowl, mix 1 cup of water and 1/2 cup of sunflower seed puree. Gradually pour this into the dry ingredients, stirring until combined.
  4. Carefully fold the wet mixture into the dry ingredients until just combined. Optionally add spices like ginger or cinnamon.
  5. Preheat oven to 350°F (175°C). Pour the batter into a greased 25 x 35 cm baking tray and bake for about 25 minutes.
  6. Remove from the oven and allow to cool completely, about 30-45 minutes. Cut out mini cakes using a 2" round cookie cutter.
  7. Layer the mini cakes with ganache and garnish with cranberries, rosemary, and desiccated coconut.

Nutrition

Serving: 1mini cakeCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 130mgPotassium: 160mgFiber: 2gSugar: 10gVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

These mini cakes are gluten-free and vegan, catering to dietary needs without compromising taste. Store in an airtight container for up to a week or freeze for up to 3 months.

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