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–+ servings
Chocolate Gingerbread Mini Cakes

Decadent Chocolate Gingerbread Mini Cakes Your Holiday Treat

These Chocolate Gingerbread Mini Cakes are a festive and delicious vegan treat perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 mini cakes
Course: Dessert
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Batter
  • 1 cup Oat Cream Coconut cream can be substituted.
  • 1/2 cup Sunflower Seeds Replace with ground almonds for tree nut-free.
  • 3/4 cup Rapadura Sugar Coconut sugar is an alternative.
  • 1/4 cup Tapioca Flour Potato starch can substitute.
  • 1 cup Buckwheat Flour Brown rice flour pairs well.
Ganache
  • 8 oz Chocolate Use high-quality chocolate.
  • 1/2 cup Oat Cream Adjust based on cream used.

Equipment

  • baking tray
  • Mixing bowls
  • whisk
  • spatula
  • Cookie cutter
  • Parchment paper
  • double boiler

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C) and line a 25 x 35 cm baking tray with parchment paper.
  2. In a large bowl, combine buckwheat flour, tapioca flour, and rapadura sugar; whisk until well mixed.
  3. In another bowl, mix the wet ingredients including oat cream and add to the dry mixture until smooth.
  4. Pour the batter into the prepared tray and bake for 25-30 minutes until a toothpick comes out clean.
  5. Let the cake cool for about 10 minutes, then transfer to a wire rack to cool completely.
  6. Use a 2-inch cookie cutter to cut out mini cakes from the cooled cake.
  7. For the ganache, combine oat cream and chocolate in a bowl over simmering water, stirring until smooth.
  8. Let the ganache cool slightly, then refrigerate to set overnight.
  9. Assemble the mini cakes by layering ganache between two cake rounds and adding festive toppings.
  10. Serve on a platter and enjoy!

Nutrition

Serving: 1mini cakeCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 250mgFiber: 3gSugar: 10gCalcium: 4mgIron: 8mg

Notes

Allow ganache to set overnight for best texture; use coconut cream for adjustment in chocolate measurement.

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