CHOCOLATE GINGERBREA MINICAKES
INGREDIENTS
●95g brown rice flour (¾ cup)
●70g buckwheat flour (½ cup)
●70g sunflower seeds (½ cup), ground into flour consistency
●30g tapioca flour (¼ cup)
●30g cocoa powder (¼ cup)
●100g brown sugar (¾ cup)
●1 ½ tsp baking powder
●1tsp bicarbonate of soda
●2tsp grated ginger
●1tsp cinnamon
●1/8 tsp nutmeg powder
●1/8 tsp ground cloves
●Pinch sea salt
●3tbsp ground flaxseed + 9tbsp water
●80ml apple sauce (1/3 cup)
●80ml vegetable oil (1/3 cup)
●60ml prepared coffee (¼ cup)
●2tsp apple cider vinegar
●60ml hot water (¼ cup) + more as needed
Chocolate Ganache, prepare the night before
●220g dark chocolate I’ve used 54% Callebeaut
●240ml coconut cream (1 cup)
●1tbsp maple syrup (optional)
METHOD
●Preheat the oven to 180°C (350F). Grease and line a 25 x 35cm tin with baking paper.
●Mix 3tbsp ground flaxseed with 9tbsp water and set aside to thicken.
●In a large bowl whisk together brown rice flour, buckwheat flour, ground sunflower seeds, tapioca flour, cocoa powder, sugar, baking powder, bicarbonate of soda, ginger, cinnamon, nutmeg, ground cloves and salt.
●In a small bowl whisk together flax eggs, apple sauce, olive oil, prepared coffee, apple cider vinegar and water.
●Add the wet mix to the dry mix and mix until well combined. Add extra water 1tbsp at the time to achieve pourable muffin consistency.
●Pour the mixture onto the lined tin and smooth out the surface. Bake for about 20 minutes or until a cocktail stick comes out clean. Try not to over-bake it. Remove from the oven and leave to cool down.
●Once cooled using a round cookie cutter cut out 25 shapes. Spoon ganache into a piping bag fitted with large star nozzle, pipe on top of the cakes and layer them on top of each other. You can create two or three layer cakes or a mix of both.