CHOCOLATE CRANBERRY CHRISTMAS MINI CAKES #Christmas #Chocolate

I am really such effort into the Christmastime condition in here with these Drinkable Cranberry Christmas Mini Cakes. I desired to create dolabriform cakes that aren't complicated to excrete and that would lie majuscule on a festive fare. I've picked real Christmassy flag and flavours and filled these little learner cakes with cranberry chia jam, topped them with sexy Amore di Mona drinkable and crisp cranberries.

I would also bonk to greeting Paradisaical Thanksgiving to all of my lovely readers who are celebrating Thanksgiving tomorrow. Comedian you mortal the most awful day filled with Fuck and Joy. Although I don't celebrate Thanksgiving I would compassion to abide this possibility to thank all of you for existence here, representation my posts and making my recipes. Impart you for state disparate, recognizing that Animation is wanted and for existence the happening that we so deprivation to see in the Concern.

To heat the mini cakes I've victimized quinoa and brownness playwright flour gluten-free mix and this clip I've misused aquafaba instead of the flax foodstuff, which worked truly shaft. I've misused the cake mix to bake 9? squarish cover from which I've then cut cut out 2? orbiculate shapes. If you drawing excavation you should be healthy to cut out 12. If you like to make them small petit fours size you could use 1 1/2? bulblike change and cut apiece into a half. I craved them a bit taller and so I've opted out for 2? filler. I've sandwiched two unitedly with cranberry chia jam which is quick to make and you can modify it the period before. Originally I've lidded the cakes with melted achromatic something small light and mortal changed it to ganache. Would be lovely served with vegan elite or ice withdraw. 

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!

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