Mini Chocolate Mulled Wine Cake with Cranberry Jam (Vegan, Gluten & Refined Sugar Free)
These mini cakes are very flavorful, delicious and Christmasy and perfect to serve for dessert
Servings 8 pieces
Ingredients
For the chocolate cakes
- 2 dl Oat flour
- 1/2 dl Corn flour
- 1 dl Cacao powder
- 1 tsp Cinnamon
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 1/2-2 dl Stevia granulated sugar
- 1/2 dl Apple sauce
- 1/2 dl Coconut oil melted and slightly cooled
- 1 3/4 dl Glögg/mulled wine (or swap for red wine, plant based milk or water)
For the cranberry jam
- 100 g Fresh cranberries
- 1/2 dl Glögg/mulled wine (or swap for red wine or water)
For the topping
- 75 g Vegan dark chocolate
- 1/2 tbsp Coconut oil
To garnish
- Fresh cranberries
- Rosemary
- Sprinkle
Instructions
- Preheat the oven to 175 degrees Celsius.
- Line a baking pan (18*18 or similar size) with parchment paper.
- Combine oar flour, corn flour, cacao powder, cinnamon, baking soda, salt and stevia sugar to a bowl and stir to combine.
- Add apple sauce, melted coconut oil and glögg/mulled wine to a blender or bowl and mix to combine.
- Add the dry ingredients to the wet and mix until you have a smooth batter (it will be a little thick).
- Add the batter to the lined baking pan and bake in the oven for 25-30 minutes.
- Take out and let it cool.
- Meanwhile the cake is baking add cranberries and glögg/mulled wine to a small pot and bring to a boil. Lower the heat and let is shimmer until the sauce/jam has thickened. It should be quite thick so it sits when added to the cake. Let it cool.
- Once cooled using a 5 cm round cookie cutter cut out 16 piecs.
- Place vegan chocolate and coconut oil in a bowl and melt over a water bath.
- Start assembling the mini cakes by adding about 1 tsp of the cranberry sauce/jam on 8 of the 16 cookie pieces. Top the with the rest of the cookies pieces.
- Add melted chocolate on top and garnish with cranberries, thyme and sprinkle (if desired) and place in the fridge for the chocolate to set.
- Take out of the fridge and serve.