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–+ servings
Gingerbread Christmas Mini Cakes

Gingerbread Christmas Mini Cakes with Creamy Frosting Delight

Delight in these Gingerbread Christmas Mini Cakes, perfect for festive gatherings and guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 mini cakes
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mini Cakes
  • 1 cup Ground Walnuts Provides structure and a nutty flavor; substitute with pecans or almonds.
  • 1 cup Chestnut Flour Adds natural sweetness and moisture; can be replaced with teff or buckwheat.
  • 1/2 cup Maple Syrup Acts as a natural sweetener; honey or agave syrup can be used as alternatives.
  • 1/2 cup Coconut Milk Adds creaminess; almond milk or other plant-based milk works well.
  • 1/2 cup Apple Sauce Maintains moisture; swap with pumpkin puree or mashed banana if desired.
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
For the Frosting
  • 1 cup Vegan Macadamia Mascarpone Frosting Creamy topping that pairs beautifully with the cakes.
For the Jam
  • 1/2 cup Cranberry Chia Jam Provides a tart contrast to balance the sweetness.

Equipment

  • Mini cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a mini cake pan.
  2. In a medium bowl, combine ground walnuts, chestnut flour, baking powder, ginger, cinnamon, and nutmeg. Whisk until uniform.
  3. In a large bowl, whisk together coconut milk, apple sauce, and maple syrup until smooth.
  4. Gradually pour the dry ingredients into the wet mixture, stirring until just combined.
  5. Pour the batter into the greased mini cake pan and bake for 20-25 minutes.
  6. Allow the mini cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. Frost each mini cake with the vegan macadamia frosting and top with cranberry chia jam.

Nutrition

Serving: 1mini cakeCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 6gVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Ensure all wet ingredients are at room temperature for a smooth batter. Gentle mixing keeps the mini cakes light and fluffy. Store leftovers in an airtight container.

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