RECIPE: Mini Vegan Christmas Chocolate Almond Fruit Cakes

Mini Christmas chocolate almond fruit cakes

Small but perfectly formed, these super chocolatey vegan chocolate fruit cakes are a delicious festive indulgence.

Mini Vegan Christmas Chocolate Almond Fruit Cakes

Mini Vegan Christmas Chocolate Almond Fruit Cakes

Small but perfectly formed, these super chocolatey vegan chocolate fruit cakes are a delicious festive indulgence.

  • 150 g organic coconut oil (melted )
  • 150 5 cooked chestnuts
  • 200 g ground almonds
  • 1 tbsp vanilla extract
  • 18 Medjool dates (pitted )
  • 200 g good quality dairy-free chocolate (melted)
  • 4 tbsp raw cacao
  • 1 tsp baking powder
  • 2 tsp almond essence
  • pinch of sea salt
  • 150 g coconut sugar or sugar of choice
  • 3 tbsp mixed fruit

For the cranberry chia jam:

  • 100 g cranberries (fresh or frozen defrosted)
  • 1 tbsp maple syrup
  • 1 tbsp chia seeds

Chocolate topping:

  • 200 g vegan chocolate
  • 60 ml almond milk
  • 1 tbsp maple syrup

Marzipan topping:

  • pre-made vegan marzipan

To make the cakes:

  1. Preheat your oven to 180ºC/Gas Mark 4.
  2. Pop the coconut oil and chestnuts in your food processor and blitz for 1-2 minutes. Add the dates and blitz again, then the melted chocolate, ground almonds, cacao, baking powder, almond and vanilla essence, salt and coconut sugar and pulse again until everything is well combined. (Please note, the batter is super thick).
  3. Transfer to a large bowl and stir in the mixed fruit.
  4. Divide the batter into two, 21cm (8 in) loose-bottomed cake tins. Wet your hands and press the mix into the sides.
  5. Bake for 25 minutes until the edges are getting a little brown. Allow to cool.

To make the cranberry jam:

  1. Add the cranberries, maple syrup and chia to a small saucepan.
  2. Heat gently until the cranberries have reduced down and the mix is sticky. Allow to cool.

To make the chocolate topping:

  1. Finely chop the chocolate and place into a small bowl.
  2. Gently heat the almond milk until boiling point, pour over finely chopped chocolate and stir until completely smooth. Stir in maple syrup.

To make the cakes:

  1. Cut discs out of the cake with small, round 5cm (2in) cake cutters.
  2. Spoon chia jam onto the top of one disc then pop another on top.
  3. Pour the melted chocolate over the top of each of the cakes, then gently smooth out the chocolate to drip over the edge.
  4. Alternatively, roll and cut some marzipan into shape and pop on top of the cakes.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

 

About the author 

vegan meal plan Nikki demonstrates how easy it is to make real food on her blog, Rebel Recipes, which is about rising in opposition to food mediocrity. She shows that it’s just as convenient and cheap to make nutritious healthy meals as it to buy a processed ready meal, and her passion for plant-based food shines through her recipes, which are certain to tempt you into trying a plant-based diet for yourself.
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