Chocolate Cranberry Christmas Mini Cakes

Enjoy the holiday spirit with these mini cakes that are vegan, gluten-free, and nut-free. They are full of the rich flavor of chocolate and the tartness of cranberries. great for holiday parties or as a special treat around Christmas.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 1 cup coconut sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup dairy-free milk such as almond or oat milk
• 1/3 cup coconut oil, melted
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1/2 cup dried cranberries
• Vegan frosting optional, for decoration

Instructions:

Start by heating the oven to 350F 175C

Put parchment paper or grease in a mini cake pan

Mix the cocoa powder, baking soda, salt, and gluten-free flour in a large bowl using a whisk

Melt the coconut oil and mix it with the apple cider vinegar, vanilla extract, and dairy-free milk in a different bowl

Mix the dry and wet ingredients together, stirring just until they are combined

Be careful not to mix too much

The dried cranberries should be slowly mixed into the batter

Fill up each mini cake pan cavity about three quarters of the way to the top with batter

After the oven is hot, bake the cake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

The mini cakes should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down

If you want, you can decorate it with vegan frosting after its cooled

For a holiday touch, you can also add some extra cranberries on top

Serve these tasty Chocolate Cranberry Christmas Mini Cakes and enjoy them