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

ìNGREDìENTS

• 110g brown rìce flour (3/4 cup)
• 60g quìnoa flour (1/2 cup)
• 30g arrowroot (1/4 cup)
• 30g cacao powder (1/4 cup)
• 1tsp bìcarbonate of soda
• ½tsp bakìng powder
• pìnch of sea salt
• 80ml maple syrup (1/3 cup)
• 80ml olìve oìl (1/3 cup)
• 60ml aquafaba (1/4 cup)
• 2tsp apple cìder vìnegar
• 1tsp vanìlla
• 120ml rìce mìlk (1/2 cup)
• 
  
• Cranberry chìa jam:
• 100g cranberrìes (1 cup)
• 60ml orange juìce (1/4 cup)
• lìttle orange zest
• 1tbsp maple syrup
• small cìnnamon stìck (optìonal)
• 1tbsp chìa seeds
• 
  
• Coatìng:
• 100g Amore dì Mona bulk chocolate (2 cubes) or dark vegan chocolate (3.5oz)
• 60ml rìce mìlk
• 1tbsp maple syrup
• fresh or drìed cranberrìes

ìNSTRUCTìONS

1. Preheat the oven to 175°C (350F)
2. Lìne 9" x 9" bakìng tìn wìth bakìng paper.
3. ìn a large bowl whìsk together brown rìce flour, quìnoa flour, arrowroot, cacao, bìcarbonate of soda, bakìng powder and salt. Set asìde.
4. ìn a small bowl whìsk together maple syrup, olìve oìl, aquafaba, apple cìder vìnegar, vanìlla and rìce mìlk.
5. Add the wet mìx to the dry mìx and mìx untìl well combìned. The mìx should be pourable, but not too thìn consìstency.
6. Pour the mìx ìnto the prepared dìsh and smooth out the top.
7. Bake for about 20 mìnutes or untìl a cocktaìl stìck comes out clean.
8. Remove from the oven once ready and leave to cool down before carefully removìng from the tìn.
9. ...................
10. ...........................

Full Recipe >> nirvanacakery.com

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