Description
Beautiful festive gluten-free vegan moist gingerbread chocolate mini cakes with luscious chocolate ganache.
Ingredients
3/4 cup brown rice flour (95 grams)
1/2 cup buckwheat flour (70 grams)
1/2 cup sunflower seeds (70 grams), ground into flour consistency
1/4 cup tapioca flour (30 grams)
1/4 cup cacao or cocoa powder (30 grams)
3/4 cup rapadura sugar (100 grams)
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
2 teaspoons ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
pinch sea salt
3 tablespoons ground flaxseed + 9 tablespoons water
1/3 cup apple sauce (80 ml)
1/3 cup olive oil (80 ml)
1/4 cup molasses (60 ml)
2 teaspoons apple cider vinegar
1/4 cup hot water (60ml) + more as needed
8-ounces dark vegan chocolate (220 grams)
1 cup oat cream (240 ml)
1 tablespoon maple syrup (optional)
fresh cranberries, rosemary sprigs, blended coconut
Instructions
1. Preheat oven to 350°F (180°C).
2. Grease and line a 10×14-inch tin.
3. Mix flaxseed and water; set aside.
4. Combine dry ingredients in a bowl.
5. Whisk wet ingredients in another bowl.
6. Combine wet and dry mixtures.
7. Pour into tin and smooth surface.
8. Bake for 20 minutes or until clean.
9. Cool completely.
10. Cut 2-inch rounds; layer with ganache.
11. Prepare ganache: heat oat cream and maple syrup; pour over chopped chocolate, stir smooth, chill overnight.
12. Pipe ganache onto cakes.
13. Decorate with cranberries, rosemary, and coconut.
Notes
Use oat cream for lighter ganache or coconut cream for thicker texture.
Replace sunflower seeds with almonds if not nut-free.
Store in fridge up to 5 days or freeze plain bases.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1
- Calories: 678
- Sugar: 50g
- Sodium: 809mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 98g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg