Mini Chocolate Cranberry Cakes

Mini Chocolate Cranberry Cakes

Dec 18, 2020

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 5-6 mini cakes


  • 1 cup almond milk
  • 1 tbsp white vinegar
  • ¾ cup apple sauce, unsweetened
  • 2 eggs
  • 1 cup coconut sugar
  • ½ cup granulated erythritol
  • 1 ⅓ cup Flourish Chocolate Protein Pancake Mix
  • ¾ cup cocoa powder, unsweetened
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ cup boiling coffee or water


  • Cranberry Jam
  • Chocolate Ganache (or chocolate frosting)
  • Cranberries
  • Icing sugar


  1. Preheat the oven to 350°F. Grease and line a square pan and set aside.
  2. In a large mixing bowl, whisk together almond milk and vinegar. Allow to sit for 5 minutes until thickened. Whisk in applesauce, eggs, coconut sugar and caster sugar.
  3. Add in Flourish, cocoa powder, baking powder and salt. Whisk together until well combined. Whisk in boiling coffee (or water).
  4. Pour into the prepared tin and place in the lower half of the oven. Bake for 55-60 minutes or until well risen and a skewer inserted in the centre of the cake comes out clean (don't open the oven until at least the 45 minute mark). 
  5. Remove from the oven once ready and leave to cool down before carefully removing from the tin.
  6. Place onto a flat surface and using 2" round cutter carefully cut out shapes. You should end up with 11-12 shapes, depending on size of your circle cutter.
  7. Sandwich 2 together with a generous dollop of cranberry jam in the middle. Top with chocolate ganache (or frosting) and cranberries.


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