Vegan Cranberry Chocolate Mini Cakes Recipe

If you’re on the hunt for a festive, bite-sized treat that’s as delightful as it is wholesome, you’ve got to try my Vegan Cranberry Chocolate Mini Cakes Recipe. I absolutely love how these little gems combine the tart brightness of cranberries with the deep, rich flavor of chocolate—all wrapped up in a soft, gluten and nut-free cake that’s easy to share (or not!). When I first made these, I was blown away at how perfectly the vegan ingredients come together to create something that feels indulgent but is actually quite light and fresh. Trust me, once you make these, they’ll quickly become your go-to for holiday celebrations or anytime you want a sweet but sensible bite.

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Ingredients You’ll Need

For this Vegan Cranberry Chocolate Mini Cakes Recipe, the combination of brown rice and quinoa flours gives a tender crumb without fuss, while arrowroot and cacao powder add texture and that irresistible chocolate flavor. I always recommend using fresh cranberries for the jam for the best zing, but frozen work just fine too—just be sure to thaw before cooking.

• Brown rice flour: This is my go-to gluten-free flour for a light, fluffy texture.
• Quinoa flour: Adds protein and a slight nutty undertone without nuts.
• Arrowroot powder: Helps bind the cake and gives a tender crumb.
• Cacao powder: For that deep chocolate flavor, opt for unsweetened.
• Bicarbonate of soda & baking powder: A perfect duo for rise and fluffiness.
• Maple syrup: Provides natural sweetness and moisture.
• Olive oil: Surprising but works beautifully for moist cakes.
• Aquafaba: The magical chickpea water that replaces eggs flawlessly.
• Apple cider vinegar: Reacts with soda to lift the cakes.
• Vanilla extract: Cranks up all the flavor notes.
• Rice milk: Keeps it dairy-free and smooth.
• Cranberries: The star of the jam—fresh or thawed frozen work great.
• Orange juice and zest: Adds a refreshing citrus twist to the jam.
• Chia seeds: Thicken the jam naturally while boosting nutrition.
• Dark vegan chocolate: For the luscious coating—look for 70% cacao or above.

Variations

I love playing around with this recipe, and you’ll find it’s pretty flexible. Whether you want to tweak the jam or make the cakes moister, there’s room for your personal touch. Here are a few ways I’ve customized these mini cakes that you might enjoy too.

• Swapping the Sweetener: I once swapped maple syrup for coconut sugar syrup—it worked well, but I prefer the extra moisture maple syrup gives.
• Adding Pureed Cranberries to the Cake: For an ultra-moist version, I added cranberry puree right into the batter, which made the cakes fruity and tender.
• Seasonal Spice Boost: A pinch of cinnamon or ginger in the batter adds a cozy warmth perfect for wintertime baking.
• Nut-Free but Optional: Though this recipe is naturally nut-free, pumpkin seed butter can be swirled in for richness if you don’t have allergies.

How to Make Vegan Cranberry Chocolate Mini Cakes Recipe

Step 1: Mix Your Dry Ingredients Thoroughly

Start by whisking together your brown rice flour, quinoa flour, arrowroot, cacao powder, bicarbonate of soda, baking powder, and a pinch of sea salt in a large bowl. I like doing this first to ensure everything is evenly distributed—it makes the cake rise beautifully and evenly.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk together your maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla, and rice milk until smooth. Don’t rush here; I’ve found that aquafaba whips better when mixed gently to create that perfect sponge texture.

Step 3: Bring the Batter Together

Pour the wet mixture into the dry ingredients and stir just until everything’s combined—you want a pourable batter, but don’t overmix or it can get a bit dense. The batter should be smooth with no flour pockets. This step had me worried at first, but it really is as simple as mixing gently.

Step 4: Bake and Cool

Pour your batter into a lined 9″x9″ baking tin and smooth out the top. Bake at 350°F (175°C) for about 20 minutes, or until a cocktail stick inserted comes out clean. Remove from the oven and let cool completely before handling—it’s tempting to dig in hot, but these mini cakes cut and coat better when fully cooled.

Step 5: Prepare the Cranberry Chia Jam

While your cakes are baking, simmer fresh cranberries with orange juice, maple syrup, a bit of orange zest, and an optional cinnamon stick for about 10 minutes until the berries pop and soften. Then mash them up and stir in chia seeds to thicken—this jam is my favorite part because it strikes the perfect balance of sweet and tangy.

Step 6: Assemble and Coat

Once cooled, use a 2-inch round cutter to cut out mini cakes. Sandwich two cake rounds generously with your cranberry jam, then coat the tops using melted dark vegan chocolate mixed with a bit of rice milk and maple syrup for shine. Let the chocolate drip over the sides for that rustic homemade feel—plus, fresh or dried cranberries on top make them look so festive!

How to Serve Vegan Cranberry Chocolate Mini Cakes Recipe

Garnishes

I usually top these mini cakes with a few fresh cranberries or some dried ones for pop and color. A tiny sprinkle of orange zest or a delicate sprig of fresh rosemary adds a festive vibe and pairs beautifully with the cranberry’s brightness. I even love dusting a little cocoa powder over the chocolate coating for a rustic look.

Side Dishes

If you’re serving these at a party, they’re fantastic alongside a warming cup of spiced chai tea or a nice almond milk latte. For brunch spreads, I like pairing them with a fresh fruit salad or even some lightly salted nuts to balance out the sweetness.

Creative Ways to Present

For holiday gatherings, I’ve arranged these mini cakes on a beautiful wooden platter lined with evergreen sprigs or dusted with edible gold dust for a wow factor. Another time, I placed them in mini cupcake liners and topped with edible flowers to turn these into gifts for friends and family—they were a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover mini cakes in an airtight container in the fridge. They keep well for up to 4 days, though I often find they disappear before then! Just make sure the chocolate has fully set before stacking or storing to prevent sticking.

Freezing

These mini cakes freeze beautifully—just pop them in a single layer on a baking sheet first to freeze solid, then transfer to a freezer-safe container. When I do this, the cakes maintain their flavor and texture for up to 2 months. Defrost in the fridge before serving.

Reheating

Because of the delicate chocolate coating, I don’t recommend microwaving. Instead, let them come to room temperature before enjoying. If you want warm cakiness, I gently warm them in a low oven for just a few minutes—just watch closely so chocolate doesn’t melt completely.

FAQs

Final Thoughts

This Vegan Cranberry Chocolate Mini Cakes Recipe is truly close to my heart—both because of how festive and comforting it feels, and because it’s accessible for so many dietary needs. My family goes crazy for these during the holidays, and I’ve shared them with friends who can’t believe they’re vegan and gluten-free. You’ll love how easy and rewarding it is to make these cakes yourself; plus, they’re a charming little homemade gift idea or party treat. I can’t wait for you to try making them in your kitchen and watch everyone’s faces light up with every bite!

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