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

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 sÿrup (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)
• 
  
• Cranberrÿ chia jam:
• 100g cranberries (1 cup)
• 60ml orange juice (1/4 cup)
• little orange zest
• 1tbsp maple sÿrup
• 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 sÿrup
• 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 sÿrup, olive oil, aquafaba, apple cider vinegar, vanilla and rice milk.
5. Add the wet mix to the drÿ mix and mix until well combined. The mix should be pourable, but not too thin consistencÿ.
6. Pour the mix into the prepared dish and smooth out the top.
7. ....................
8. .................................

Full Recipe >> nirvanacakery.com

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