This is another gluten-free, vegan, and nut-free recipe from our collaboration with Nirvana Cakery
These simple cakes that aren’t complicated to make and they look great on a festive table.
3/4 cup brown rice flour (110g)
1/2 cup quinoa flour (60g)
1/4 cup arrowroot (30g)
1/4 cup cacao powder (30g)
1tsp bicarbonate of soda
½tsp baking powder
pinch of sea salt
1/3 cup maple syrup (80ml)
1/3 cup olive oil (80ml)
1/4 cup aquafaba (60ml)
2tsp apple cider vinegar
Cranberry chia jam:
Preheat the oven to 350°F
Line 9" x 9" baking tin with baking paper.
In a large bowl whisk together brown rice flour, quinoa flour, arrowroot, cacao, bicarbonate of soda, baking powder and salt. Set aside.
In a small bowl whisk together maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla and rice milk.
Add the wet mix to the dry mix and mix until well combined. The mix should be pourable, but not too thin consistency.
Pour the mix into the prepared dish and smooth out the top.
Bake for about 20 minutes or until a cocktail stick comes out clean.
Remove from the oven once ready and leave to cool down before carefully removing from the tin.
Place onto a flat surface and using 2" round cutter carefully cut out shapes. You should end up with 11-12 shapes.
Sandwich 2 together with a generous dollop of cranberry jam.
Gently melt the chocolate in a double boiler or microwave and pour over top of the cakes gently smoothing out the chocolate to drip over the edge.
Decorate with fresh cranberries.
To make the cranberry jam place cranberries, orange juice, maple syrup and cinnamon stick into a pot and gently heat for about 10 min until cranberries have popped and are soft. Remove the cinnamon stick and mash the cranberries with a fork until smooth. Stir in chia seeds and leave to cool down for a bit before transferring into fridge to set.