Chocolate Cranberry Christmas Mini Cakes
Chocolate Cranberry Christmas Mini Cakes are a delightful blend of rich chocolate and tart cranberries, perfect for the holiday season. These vegan, gluten-free, and nut-free mini cakes offer a fluffy texture and vibrant flavor in every bite. Ideal for festive gatherings or as thoughtful gifts, their irresistible aroma will draw everyone into the kitchen, making them a must-have treat for your holiday celebrations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose gluten-free flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup coconut sugar
- 1 tsp gluten-free baking powder
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/4 cup melted coconut oil (cooled)
- 1 tsp vanilla extract
- 1 cup fresh cranberries
Instructions
- Preheat your oven to 350°F (175°C) and prepare a mini muffin tin with grease or paper liners.
- In a large bowl, whisk together gluten-free flour, cocoa powder, coconut sugar, baking powder, and salt.
- In another bowl, blend applesauce, melted coconut oil, and vanilla extract until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined; gently fold in fresh cranberries.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean. Cool for five minutes in the pan before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 115
- Sugar: 10g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg