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Make box chocolate cake mix in a 9 x 13 pan.  Use a 2" diameter cookie cutter to cut out as many circles as you can.  Cut each circle in half for two layers.  Find a good chocolate frosting & use a large pipe tip for a frosting layer b/w & on top.  Garnish w/ fondant holly leaves & berries (you can brush fondant w/ corn syrup & sprinkle green & red sanding dust on top). Baking Recipes, Cake Recipes, Dessert Recipes, Recipes Dinner, Fancy Desserts, Cake Desserts, Christmas Baking, Christmas Food, Christmas Recipes
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nirvanacakery.com

Chocolate Gingerbread Mini Cakes (vegan & gluten-free) - Nirvana Cakery

13 ratings
· Vegetarian, Gluten free · Serves 8
nirvanacakery
Nirvana Cakery
18k followers
Ingredients
Produce
1 Cranberries, fresh
2 tsp Ginger
1 Rosemary, sprigs
Canned Goods
80 ml Apple sauce
Condiments
1 tbsp Maple syrup
60 ml Molasses
Baking & Spices
1 1/2 tsp Baking powder
1 tsp Bicarbonate of soda
95 g Brown rice flour
70 g Buckwheat flour
30 g Cacao or cocoa powder
220 g Chocolate, dark vegan
1 tsp Cinnamon
1/8 tsp Cloves
1/8 tsp Nutmeg
100 g Rapadura sugar
1 pinch Sea salt
30 g Tapioca flour
Oils & Vinegars
2 tsp Apple cider vinegar
80 ml Olive oil
Nuts & Seeds
1/2 cup 70g sunflower seeds
1 Desiccated coconut
3 tbsp Flaxseed, ground
Dairy
240 ml Oat cream
Liquids
60 ml Water, hot

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