I’ve chosen to start with Chocolate Gingerbread Mini Cakes! Imagine how delicious it will be to eat greasy, delicious chocolates covered in warm ginger spice; the chocolate mantle would make you swoon.
The sunflower seeds that have been delicately added to the cake are sure to please you; I a̾s̾sure that this will be one of the finest chocolate cakes you have ever had. Because of the small size of the cake, it is also ideal for buffet parties where guests would not be bored. With this dessert, you will enjoy your dinner!
95g brown rice flour (3/4 cup)
1 tsp cinnamon
30g tapioca flour (1/4 cup)
pinch sea salt
30g cacao or cocoa powder (1/4 cup)
70g sunflower seeds (1/2 cup), ground into flour consistency
1tsp bicarbonate of soda
100g rapadura sugar (3/4 cup)
1½tsp baking powder
70g buckwheat flour (1/2 cup)
3tbsp ground flaxseed + 9tbsp water
60ml hot water (1/4 cup) + more as needed
60ml mola̾s̾ses (1/4 cup)
2tsp apple cider vinegar
80ml apple sauce (1/3 cup)
80ml olive oil (1/3 cup)
Chocolate ganache: make the night before
240ml oat cream (1 cup)
220g dark vegan chocolate (7.7oz)
1tbsp maple syrup (optional)
blended desiccated coconut for snow
Preheat the oven to 180 degrees Celsius (350F)
A 25 x 35cm Swiss roll tray should be greased and lined with baking paper.
Set aside 3 tablespoons ground flaxseed and 9 tablespoons water to thicken.
Brown rice flour, buckwheat flour, ground sunflower seeds, tapioca flour, cacao powder, sugar, baking powder, bicarbonate of soda, ginger, cinnamon, nutmeg, cloves, and salt are combined in a large mixing bowl.
Combine flax eggs, apple sauce, olive oil, mola̾s̾ses, apple cider vinegar, and water in a shallow mixing cup.
Combine the wet and dry ingreďïệnts in a mixing bowl and stir until well mixed. To obtain a pourable muffin consistency, add additional water 1 tbsp at a time. In my recipe, I added 2 tbsp more.
Pour the batter into the prepared pan and smooth out the top.
Bake for 20 minutes, or until a cocktail stick inserted in the center comes out clean. It’s important not to overcook it.
Remove the pan from the oven and set it aside to cool.
Print out 25 shapes with a 2″ round cookie cutter until the dough has cooled.
Fill a piping bag with ganache and a big star nozzle. Pipe ganache on top of the cakes and stack them on top of each other. You may make a two-layer cake, a three-layer cake, or a combination of the two.
To make the chocolate ganache, roughly cut the chocolate and drop it in a mixing cup. In a small kettle, slowly heat the oat cream and maple syrup until they reach boiling point. Pour the melting chocolate over the sliced chocolate and swirl until smooth. Allow to cool completely before refrigerating overnight to achieve a pipeable consistency. It should be the right quality for piping, so if it’s too stiff, set it aside to soften at room temperature.
Arrange cranberries and rosemary sprigs on top.
To make snow, mix some desiccated coconut and spray it on top and around the mini cakes.
To stop using coconut cream in the ganache, this recipe uses oat cream, but you might also use another vegan cream or coconut cream. Since oat ice cream has a different texture than coconut ice cream, you can use less chocolate or cream so it can thicken in the refrigerator.
Sunflower seeds and rapadura sugar can be swapped out for almonds and coconut sugar, respectively.