Vegan Cranberry Chocolate Mini Cakes Recipe

If you’re searching for a crowd-pleaser that’s as festive as it is delicious, you’re going to absolutely adore this Vegan Cranberry Chocolate Mini Cakes Recipe. I love this because it’s a perfect balance of rich chocolate and tangy cranberry, all packed into little bite-sized treats that scream holiday joy. When I first baked these, my kitchen smelled heavenly, and my family went crazy for them—they’re moist, flavorful, and surprisingly easy to whip up. Stick around—I’ll share everything you need to know so these mini cakes turn out perfect every time!

this …

Ingredients You’ll Need

I love how the combination of brown rice and quinoa flours gives these mini cakes a slightly nutty, wholesome texture that works surprisingly well with chocolate. The cranberry chia jam is a personal favorite because it’s naturally sweetened, vibrant, and so easy to make from scratch.

• Brown rice flour: Gives structure and a mild nuttiness while keeping it gluten-free.
• Quinoa flour: Adds protein and a subtle earthiness, boosting the nutritional profile.
• Arrowroot: Acts as a great binder and keeps the texture light.
• Cacao powder: Use a good-quality unsweetened one for that deep chocolate flavor.
• Bicarbonate of soda & baking powder: These leaveners help the cakes rise just right.
• Sea salt: A pinch enhances all the flavors perfectly.
• Maple syrup: Provides natural sweetness and moistness to the batter.
• Olive oil: Keeps the cakes tender and moist; mild-tasting olive oil works best.
• Aquafaba: The magic vegan egg replacer; it whips moisture and structure into the batter.
• Apple cider vinegar: Reacts with the baking soda for lift and adds subtle tang.
• Vanilla extract: Elevates the aroma and rounds out the flavor.
• Rice milk: A neutral dairy-free milk option here to keep things smooth.
• Cranberries (for jam): Fresh or frozen both work, just avoid those with added sugar.
• Orange juice and zest: Add brightness and a citrusy twist to the jam.
• Chia seeds: Naturally thicken the jam and add a dose of fiber.
• Dark vegan chocolate: For coating, use good quality for that glossy, melt-in-your-mouth finish.
• Fresh or dried cranberries: Perfect to decorate and add texture at the end.

Variations

What I love about this Vegan Cranberry Chocolate Mini Cakes Recipe is how easy it is to personalize. Sometimes, I swap out the flours or adjust the sweeteners depending on what I have on hand or who I’m serving—it’s super adaptable.

• Moist Cranberry Variation: I discovered this trick when I added cranberry puree to the batter instead of some of the milk—it makes the mini cakes extra moist and intensifies the cranberry flavor.
• Nut butter swap: For a richer texture, try adding almond or sunflower seed butter if you want something a little heartier (but keep in mind allergies).
• Spiced chocolate coating: Mix a pinch of chili or cinnamon into the melted chocolate before coating for a warming twist.
• Orange zest in topping: Adding extra zest on top after coating gives a fresh burst of citrus that’s just heavenly.

How to Make Vegan Cranberry Chocolate Mini Cakes Recipe

Step 1: Prepping Your Dry Ingredients

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 mixing bowl. Combining them really well at this stage ensures even distribution of flavors and rise in the cake. I like to sift the cocoa powder here to avoid lumps—this little step makes a big difference in texture.

Step 2: Mixing the Wet Ingredients

In a separate bowl, whisk together the maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla extract, and rice milk. Once these are blended smoothly, pour the wet mix into the dry ingredients and stir until just combined. The batter should be pourable but not runny—think like thick cake batter. I learned the hard way that over-mixing can make it dense, so mix gently!

Step 3: Baking the Cake Base

Line a 9″ x 9″ baking tin with parchment paper, then pour your batter evenly inside and smooth out the top. Bake at 350°F (175°C) for about 20 minutes. The cake is done when a cocktail stick inserted in the center comes out clean. Don’t rush this step—you want these mini cakes to be tender and moist, not overbaked.

Step 4: Making the Cranberry Chia Jam

While the cake is baking, get started on the cranberry jam. Put fresh cranberries, orange juice, a little orange zest, maple syrup, and a cinnamon stick into a small pot. Simmer gently for about 10 minutes until the berries burst and soften. Take out the cinnamon stick, mash the cranberries with a fork, then stir in chia seeds. Let the jam cool and thicken—it’s tangy, sweet, and just the right consistency for sandwiching your mini cakes.

Step 5: Cutting and Assembling Your Mini Cakes

Once your cake has cooled, turn it out onto a flat surface. Using a 2-inch round cutter, carefully cut out 11-12 circles. This is one of my favorite steps because it feels so satisfying! Sandwich two cake rounds together with a generous spoonful of the cranberry jam—they stick together nicely and make each bite perfectly balanced.

Step 6: Chocolate Coating and Decoration

Now for the chocolate glaze: finely chop your vegan dark chocolate and place it in a heatproof bowl. Warm the rice milk almost to boiling, then pour it over the chopped chocolate. Stir gently until silky smooth, then add maple syrup and mix again. Pour this luscious chocolate over the tops of each mini cake, letting it drip just a bit over the edges. Top with fresh or dried cranberries for an amazing look and extra burst of flavor.

How to Serve Vegan Cranberry Chocolate Mini Cakes Recipe

Garnishes

I love finishing these mini cakes with fresh cranberries—they add that gorgeous jewel-red pop and a little bite. Sometimes, I sprinkle a tiny bit of finely grated orange zest on top for freshness, or a dusting of cocoa powder for extra chocolatey drama. Rosemary sprigs also make a festive garnish, and they smell amazing if you’re serving these at a party.

Side Dishes

I often pair these with a warm cup of spiced tea or my favorite oat milk latte. For a holiday dessert platter, add some vegan whipped cream or coconut yogurt on the side—it balances the richness beautifully. If you’re bringing these to a gathering, they go wonderfully alongside fruit platters or nutty biscotti.

Creative Ways to Present

One year, I arranged mine on a pretty slate board dusted lightly with powdered sugar. Adding small sprigs of rosemary and scattering extra cranberries around created a winter wonderland feel. You can also serve them stacked with pretty toothpicks or gift-wrap them in wax paper tied with twine for thoughtful edible gifts.

Make Ahead and Storage

Storing Leftovers

These mini cakes keep really well in an airtight container in the fridge for up to 4 days. I find they taste even better after resting for a day because the flavors meld beautifully. Just make sure they’re chilled so the chocolate coating stays firm.

Freezing

I’ve frozen the assembled mini cakes successfully by placing them on a tray to freeze solid first, then transferring to a freezer-safe container. When properly sealed, they last about 2 months. When you’re ready, thaw them in the fridge overnight for the best texture.

Reheating

Since these are best served chilled or at room temperature, I usually let them come to room temp directly from the fridge. If you prefer warm, a quick 15-second zap in the microwave softens the chocolate without melting the whole cake. Just be careful not to overheat!

FAQs

Final Thoughts

I can’t tell you how many times this Vegan Cranberry Chocolate Mini Cakes Recipe has saved the day when I wanted a festive dessert that felt special but wasn’t complicated. It’s hearty yet elegant and has that perfect balance of sweet, tart, and chocolatey goodness I crave during the holidays. I genuinely hope you enjoy playing around with this recipe as much as I do—these mini cakes always bring a smile around my table, and I’m sure they will in yours too. Go ahead, grab your mixing bowls, and let’s get baking!

Print