Vegan Chocolate Cranberry Mini Cakes Recipe

If you’ve been hunting for a delightful holiday treat that’s both indulgent and kind to your diet, you’re going to want to stick around for this one. I absolutely adore how this Vegan Chocolate Cranberry Mini Cakes Recipe brings together rich chocolate, tart cranberries, and a tender crumb that’s gluten- and nut-free. It’s soft, flavorful, and the perfect mini cake to impress friends or cozy up with yourself on a chilly evening.

this …

Ingredients You’ll Need

This Vegan Chocolate Cranberry Mini Cakes Recipe uses a carefully chosen blend of gluten-free flours and natural sweeteners that come together beautifully. I always pick cacao powder instead of regular cocoa because it adds that rich, slightly earthy chocolate flavor that works so well with cranberries.

• Brown rice flour: Gives a nice, mild base with a bit of texture.
• Quinoa flour: Adds protein and a subtle nuttiness without actual nuts.
• Arrowroot powder: Great for binding and keeping the crumb light.
• Cacao powder: Use good-quality raw cacao for the best chocolate taste.
• Bicarbonate of soda & baking powder: Vital for rise and fluffiness.
• Sea salt: Enhances all the other flavors beautifully.
• Maple syrup: My go-to natural sweetener for depth and moisture.
• Olive oil: Keeps the cakes moist without overpowering.
• Aquafaba: The magic vegan binder from chickpea brine — don’t skip it!
• Apple cider vinegar: Reacts with soda for lift and brightens flavor.
• Vanilla extract: For warmth and a sweet aroma.
• Rice milk: Use unsweetened to control sweetness and texture.
• Cranberries: Fresh for the jam, giving zing and festivity.
• Orange juice and zest: Add citrus brightness to the cranberry jam.
• Cinnamon stick (optional): For cozy holiday spice in the jam.
• Chia seeds: Thicken the jam naturally and add a nice texture.
• Dark vegan chocolate: For the luscious coating.
• Fresh or dried cranberries: For decoration and bursts of flavor.

Variations

When I first made this Vegan Chocolate Cranberry Mini Cakes Recipe, I fell in love with its base, but I often tweak it depending on what I have around or the occasion—feel free to make it your own!

• Moist Version: I discovered this trick where you swap part of the wet ingredients for cranberry puree instead of just jam—makes the mini cakes extra tender and fruity.
• Spice It Up: Adding a pinch of ground ginger or nutmeg to the batter kicked things up for a more wintery flavor.
• Chocolate Variety: Try using white vegan chocolate dipped cakes for a sweet contrast, or sprinkle chopped nuts on top for a crunch if nuts are okay for you.
• Gluten Swap: If you don’t need gluten-free, all-purpose flour works fine, but I like how the gluten-free flours add character.

How to Make Vegan Chocolate Cranberry Mini Cakes Recipe

Step 1: Prep Your Oven and Line Your Pan

Start by preheating your oven to 350 °F (175 °C) so it’s ready and hot when your batter is mixed. I always line a 9″ x 9″ baking tin with baking paper to help the cakes release easily later on — that step saves me hassle every time.

Step 2: Combine the Dry Ingredients

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. I love how these ingredients create a nutty, chocolatey base without needing any gluten or nuts.

Step 3: Mix the Wet Ingredients Separately

In a smaller bowl, whisk together maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla, and rice milk. Aquafaba here acts like egg white, providing lift and moisture — don’t skip it unless you have a solid substitute!

Step 4: Bring It All Together

Pour the wet mixture into the dry and stir until combined. You want a pourable but slightly thick batter — it shouldn’t be watery. If it ends up too thin, sprinkle a little more brown rice flour and gently mix. I always check consistency because it affects rise and texture. Pour the batter into your prepared pan and smooth the surface evenly.

Step 5: Bake Until Perfect

Bake for about 20 minutes, but keep an eye on it. The cake is ready when a cocktail stick inserted comes out clean or with just a few moist crumbs. Don’t overbake or you’ll lose that soft texture I adore. Remove from oven and let cool completely before taking out of the tin; patience pays off here!

Step 6: Cut, Sandwich, and Coat

Place your cooled cake on a flat surface and use a 2-inch round cutter to cut mini cakes — you’ll get about 11-12 shapes. Spread a generous scoop of the homemade cranberry chia jam between two mini cakes to make delightful sandwiches. For the coating, finely chop dark vegan chocolate and gently heat rice milk until just boiling; pour over the chocolate and stir until silky. Add a touch of maple syrup, then drizzle or coat each mini cake with this chocolate glaze, smoothing so it drips temptingly over the edges. Finally, decorate with fresh or dried cranberries to make them look festive. This step always feels so rewarding to me, turning simple cakes into little jewels!

Step 7: Make the Cranberry Chia Jam

For the jam, simmer cranberries, orange juice, zest, maple syrup, and cinnamon if you like for about 10 minutes until the berries pop and soften. Remove the cinnamon stick and mash everything with a fork, then stir in chia seeds to thicken. Let it cool before popping into the fridge to set. This jam pairs so perfectly with the chocolate and cake—plus it’s fresh, tart, and naturally sweetened.

How to Serve Vegan Chocolate Cranberry Mini Cakes Recipe

Garnishes

I always finish these mini cakes with a sprinkle of fresh cranberries or even a few dried ones on top of the chocolate glaze. Sometimes I add a tiny sprig of fresh rosemary — it looks pretty and gives a subtle pine aroma that really screams holiday. If you don’t have fresh cranberries, a dusting of powdered sugar works well too!

Side Dishes

These mini cakes go beautifully alongside a warm cup of spiced tea or a cozy mug of almond or oat milk latte. For a festive spread, pair them with roasted chestnuts or a simple fruit platter featuring oranges and pomegranate. My family especially loves enjoying them after a savory holiday meal as a sweet, light finish.

Creative Ways to Present

For gatherings, I like to serve these mini cakes stacked on a tiered cake stand with a scattering of fresh cranberries and rosemary sprigs around them. Another fun idea is to place them in little festive cupcake liners or clear boxes tied with ribbon as thoughtful handmade gifts. Trust me, they spark so many compliments!

Make Ahead and Storage

Storing Leftovers

I usually store any leftover mini cakes in an airtight container in the fridge. They keep well for up to 4 days, and I love that the cranberry jam keeps the cakes moist so they don’t dry out. Just make sure to keep them chilled to maintain that fresh fruit flavor.

Freezing

If I want to make these ahead for the holidays, I freeze the assembled mini cakes on a parchment-lined tray first, then transfer them to a freezer-safe container. They freeze beautifully for up to 2 months. Thaw them slowly in the fridge overnight to keep their texture intact.

Reheating

Since these are delicate, I usually enjoy them chilled or at room temperature, but if you want to gently warm one, pop it in the microwave for about 10-15 seconds — just enough to soften the chocolate glaze without melting it completely. This way, you get the best of both worlds: luscious chocolate and tender cake.

FAQs

Final Thoughts

I can’t tell you how many times this Vegan Chocolate Cranberry Mini Cakes Recipe has been my go-to for holiday parties and cozy evenings. The balance of rich chocolate and tart berries, combined with the simple wholesome ingredients, makes it truly special. I honestly feel like it’s one of those recipes you’ll come back to again and again—not just at Christmas, but year-round. So grab your pans, and let me know how much your family falls in love with these mini delights!

Print