In a large bowl, combine the ground walnuts and chestnut flour with apple sauce and the remaining wet ingredients to create a moist mixture. Blend until well-combined, ensuring the batter is smooth and free of lumps. This should take about 3-5 minutes using a whisk or spatula.

Preheat your oven to 350°F (175°C). Grease your mini cake molds with coconut oil or cooking spray. Pour the prepared batter evenly into each mold, filling them about three-quarters full. Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the mini cakes from the oven and let them cool in the molds for about 10 minutes. Carefully transfer them to a wire rack to cool completely.

While the cakes cool, prepare the vegan macadamia frosting by mixing macadamia nuts with a touch of maple syrup and vanilla extract. Blend until creamy and smooth.

Once the mini cakes are completely cooled, take a generous dollop of the macadamia frosting and spread it on top of each cake. Top with cranberry chia jam and sprinkle coconut flakes over the frosting.