Vegan Chocolate Cranberry Mini Cakes Recipe

If you’re anything like me, you know just how magical a bite-sized treat can be – especially when it’s bursting with flavor and totally guilt-free. That’s why I’m so excited to share this Vegan Chocolate Cranberry Mini Cakes Recipe with you. These mini cakes are moist, fudgy, and just the right amount of tart from the cranberries, making them perfect for cozy afternoons or festive gatherings. Trust me, once you try these, you’ll be hooked – and you’ll want to make them over and over again!

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Ingredients You’ll Need

Every ingredient in this Vegan Chocolate Cranberry Mini Cakes Recipe plays a role, from the flours that give the cake body to the cranberry chia jam that brings that tangy surprise inside. I find shopping for natural, high-quality ingredients really brings out the best results—and you might want to keep an eye out for vegan dark chocolate, ensuring it’s truly dairy-free.

• Brown rice flour: Adds a mild, nutty flavor and gives great structure without gluten.
• Quinoa flour: Boosts protein and adds a subtle earthiness that pairs beautifully with cacao.
• Arrowroot powder: Helps lighten the texture and improves the crumb of the cakes.
• Cacao powder: Use unsweetened; it gives these cakes that rich, chocolaty depth.
• Bicarbonate of soda & baking powder: Your lifters! Make sure they’re fresh for the best rise.
• Sea salt: Just a pinch to balance the sweetness and enhance the chocolate flavor.
• Maple syrup: My favorite natural sweetener here—it adds delicate sweetness and moisture.
• Olive oil: Gives moistness and keeps the cakes tender, plus a subtle fruity hint.
• Aquafaba: The magical vegan egg replacer! It helps bind everything perfectly.
• Apple cider vinegar: Reacts with the baking soda to give lift and lightness.
• Vanilla extract: Adds warmth and depth to the cake batter.
• Rice milk: A mild, neutral plant milk that keeps these free from nuts and soy.
• Cranberries: Fresh or frozen for the jam, providing that signature fruity tartness.
• Orange juice and zest: Brings fresh brightness to the jam’s flavor.
• Cinnamon stick (optional): Adds a gentle spice note to the cranberry jam.
• Chia seeds: Used to thicken the jam naturally and add a bit of texture.
• Dark vegan chocolate: For coating—smooth, rich, and dairy-free is key.

Variations

I like keeping this recipe flexible because you might want to tweak flavors or textures depending on your mood or what you have in the pantry. Feel free to get creative with the add-ins or swap ingredients to suit your needs—you’ll love how adaptable this base is!

• Moisture Boost Variation: I discovered that adding cranberry puree instead of some of the rice milk and maple syrup makes the cakes extra moist and tangy—just blend your cooked cranberries until smooth and swap it in.
• Different Flours: You can use sorghum flour or millet flour instead of quinoa flour if you’re after a different flavor profile, just keep the total flour amount consistent.
• Spice it Up: I like adding a pinch of cinnamon or nutmeg to the batter for a cozy twist during the holidays.
• Chocolate Variations: Try white vegan chocolate for coating if you prefer something sweeter and less intense.

How to Make Vegan Chocolate Cranberry Mini Cakes Recipe

Step 1: Mix Your Dry Ingredients with Care

Start by preheating your oven to 350 °F (175 °C) and lining a 9” x 9” baking tin with parchment paper. In a large bowl, whisk together brown rice flour, quinoa flour, arrowroot, cacao powder, bicarbonate of soda, baking powder, and a pinch of sea salt. Mixing well here ensures your leaveners are evenly distributed, so your mini cakes rise beautifully.

Step 2: Whisk Wet Ingredients Separately

In a separate bowl, combine maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla, and rice milk. Whisk these together until the mixture is smooth and well combined. Aquafaba is a fascinating ingredient—it foams up like egg whites and adds amazing binding power to vegan baking.

Step 3: Combine and Check Your Batter

Pour the wet ingredients into the bowl with your dry mix and stir gently until everything just comes together. You want a pourable batter that’s not too thin or runny—kind of like a thick pancake batter. This balance will hold the mini shapes nicely once baked.

Step 4: Bake and Cool

Pour your batter into the prepared tin and smooth out the surface. Bake for about 20 minutes, then use a cocktail stick to test doneness—it should come out clean or with just a few moist crumbs. Once out of the oven, let the cake cool completely before moving on. Patience here rewards you with cakes that won’t crumble or stick when you cut them.

Step 5: Prepare the Cranberry Chia Jam

While your cake cools, make the jam by gently heating cranberries with orange juice, maple syrup, orange zest, and an optional cinnamon stick in a small pot. Let them simmer until the berries pop and soften—about 10 minutes. Remove the cinnamon stick and mash the mixture with a fork until mostly smooth, then stir in chia seeds and let it cool. This jam adds that perfect sweet-tart surprise between your mini cakes.

Step 6: Shape, Sandwich, and Coat

Once cool, turn your cake out onto a flat surface and use a 2-inch round cutter to cut out mini cakes—expect about 11-12 pieces. Sandwich two cakes together with a generous dollop of the cranberry chia jam. Then finely chop your vegan dark chocolate, warm the rice milk until just boiling, and pour it over the chocolate to melt it smoothly. Stir in the maple syrup, then coat each mini cake with the glossy chocolate and sprinkle fresh or dried cranberries on top. Isn’t that beautiful?

How to Serve Vegan Chocolate Cranberry Mini Cakes Recipe

Garnishes

I absolutely love topping these mini cakes with fresh cranberries or even a sprinkle of edible rose petals for an extra festive touch. A little sprinkle of powdered sugar or a sprig of rosemary makes for a lovely holiday presentation too. These small details make serving feel special, whether it’s for guests or just treating yourself on a snug evening.

Side Dishes

Pairing these mini cakes with a hot cup of chai tea or rich oat milk latte really elevates the experience in my opinion. They also work beautifully alongside a fresh fruit salad or vegan whipped cream if you want to add a lighter, fresh element to your dessert spread.

Creative Ways to Present

For holiday parties, I like arranging these mini cakes on a tiered cake stand with scattered cranberries and rosemary sprigs as decor. They also make delightful edible favors when wrapped in cellophane and tied with twine or ribbon—people always ask for the recipe after receiving them!

Make Ahead and Storage

Storing Leftovers

I usually keep these mini cakes in an airtight container in the fridge. They’ll last about 4-5 days, and the flavors actually deepen over time. Just bring them to room temperature before serving to get that soft, tender texture back.

Freezing

These mini cakes freeze wonderfully. I wrap each one individually in parchment paper, then pop them in a freezer-safe bag. When you want a treat, just thaw overnight in the fridge. The texture holds up beautifully, and the chocolate coating stays intact if kept wrapped well.

Reheating

If you want them served warm, a quick zap in the microwave for 10-15 seconds does the trick—just enough to soften the cake but keep the chocolate coating luscious. You can also enjoy them cold straight from the fridge; both ways work great depending on your mood.

FAQs

Final Thoughts

This Vegan Chocolate Cranberry Mini Cakes Recipe has become one of my go-to treats, especially around the holidays when I want something festive yet wholesome. I love how the chocolate and cranberry jam play off each other—it’s like a little celebration in every bite. I hope you’ll give this recipe a try, whether for a special occasion or just because you deserve a sweet, nourishing snack. Baking these is like sharing a warm hug with friends and family, and I can’t wait for you to experience that joy too.

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