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fresh cranberries 🍒
rosemary sprigs 🌿
blended desiccated coconut for snow ❄️
Instructions:
1️⃣ Preheat the Oven: Preheat the oven to 350°F (180°C). Grease and line a 10x14 inch (25x35cm) Swiss roll tin with baking paper.
2️⃣ Prepare Flax Eggs: Mix 3 tablespoons ground flaxseed with 9 tablespoons water and set aside to thicken.
3️⃣ Mix Dry Ingredients: In a large bowl, whisk together brown rice flour, buckwheat flour, ground sunflower seeds, tapioca flour, cacao powder, sugar, baking powder, bicarbonate of soda, ginger, cinnamon, nutmeg, cloves, and salt.
4️⃣ Mix Wet Ingredients: In a small bowl, whisk together the flax eggs, apple sauce, olive oil, molasses, apple cider vinegar, and hot water.
5️⃣ Combine Mixes: Add the wet mix to the dry mix and combine until well mixed. Add extra water 1 tablespoon at a time to achieve a pourable muffin consistency (about 2 extra tablespoons).
6️⃣ Bake: Pour the mixture into the lined tin and smooth the surface. Bake for about 20 minutes or until a cocktail stick comes out clean. Cool in the tin.
7️⃣ Cut Mini Cakes: Once cooled, use a 2-inch round cookie cutter to cut out 25 shapes.
8️⃣ Pipe Ganache: Spoon ganache into a piping bag with a large star nozzle. Pipe on top of the cakes and layer them, creating two- or three-layer mini cakes.
9️⃣ Make Chocolate Ganache: Roughly chop the chocolate and place in a bowl. Heat the oat cream and maple syrup (if using) until boiling and pour over the chocolate. Stir until melted and smooth. Cool and refrigerate overnight until pipeable.
🔟 Decorate: Decorate with cranberries and rosemary sprigs. Blend desiccated coconut and sprinkle to resemble snow.
Notes:
Oat cream is used to avoid coconut cream, but other vegan creams can be used. Adjust chocolate or cream quantities if using coconut cream.
For a non-nut-free version, replace sunflower seeds with ground almonds and rapadura sugar with coconut sugar.
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