Preheat your oven to 350°F (175°C) and grease a 9" square pan. In a large mixing bowl, combine quinoa flour, brown rice flour, and any other dry ingredients. Whisk until evenly blended.

In a separate bowl, whisk aquafaba until frothy (about 3-5 minutes). Add maple syrup and combine thoroughly before pouring into dry ingredients. Mix gently until a smooth batter forms.

Spread the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted comes out clean. Allow to cool completely in the pan.

Once cooled, remove from the pan and cut out 2" rounds with a cookie cutter. Sandwich two rounds with a layer of cranberry chia jam.

Prepare a vegan chocolate ganache by melting dairy-free chocolate with a splash of plant-based milk. Let cool slightly and pour over the mini cakes. Add fresh cranberries on top.