May 12, 2012 American Recipes

Mini Chocolate-Espresso Bundt Cakes-easy vegan chocolate cake recipe

Name: Mini Chocolate-Espresso Bundt Cakes
Prep time: 10 min
Cook time: 20 min
Ingredients: ¼ dark chocolate chips; ¼ cup hot brewed coffee (I used espresso); 1 cup almond milk (or your favorite non-dairy milk or milk); 1 teaspoon apple cider vinegar; ¾ cup granulated sugar; ⅓ cup canola oil; 1 teaspoon vanilla extract; 1 cup all-purpose flour; ⅓ cup cocoa powder (Dutch-processed or regular); 1 teaspoon baking soda; 1 teaspoon baking powder; ¼ teaspoon salt

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Mini Chocolate Espresso Bundt Cakes are so easy to put together and totally vegan. You could also make it is a large Bundt or even as cupcakes!

A really easy vegan chocolate cake recipe that makes the cutest mini Bundt cakes! If you have any family or friends that are dairy-free, they will love these cakes!

The recipe is completely no-fuss; truly easy to put together!

There isn’t much I need on Mother's Day. It’s just another day, really. Not that I wouldn’t mind breakfast in bed. I’ll take eggs Benedict and a hot cup of coffee. The New York Times would be lovely, thank you.

But I know I am just dreaming. And you may be dreaming of what you could make for your mom or wife or just someone you really dig! The way to every women’s heart just may be with chocolate.

One bundt cake is perfect but SIX mini bundt cakes is a stroke of sheer genius! You will make your mom or favorite lady just BEAM with happiness.

The cakes are wonderful with just a touch of coffee flavor and a little kick of vermouth. If you don’t want to make the cake boozy, just add the vanilla. But boozy is better sometimes.

These mini-bundts are the start of a series I will be doing this summer: Summer Sweets. I know summer isn’t officially upon us, but here in South Florida…we are already at the cusp of a long, hot summer season.

Have you never baked a cake before? Don’t fret! This is the perfect first cake to bake for your mom (or aunt, or grandma, or best-friend). It’s simple and fuss-free.

I just love this chocolate cake recipe. It's vegan (no dairy or eggs) and it is so moist and wonderful! I made this vegan chocolate cake back in December and it's been a regularly requested cake here by my family and neighbors.

You don't miss the eggs or the milk. If you prefer to use regular milk, go ahead.;)

It turns out perfect every time. You don’t own a mixer? NO problem. You can mix the whole cake by hand. To all the mom’s out there: Happy Mother’s Day! You all deserve lots of delicious chocolate cake.

slightly adapted from The Post Punk Kitchen

What you need to make mini chocolate espresso Bundt cakes:

dark chocolate chips
hot brewed coffee (I used espresso)
almond milk (or your favorite non-dairy milk or milk)
apple cider vinegar
granulated sugar
canola oil
vanilla extract
all-purpose flour
cocoa powder (Dutch-processed or regular)
baking soda
baking powder
sea salt

How to make easy vegan mini Bundt cakes?

Gather all your ingredients.

Preheat oven to 350 F. Prep mini Bundt baking pan with baking spray (or a regular size Bundt pan).

Put the chocolate chips in a medium bowl with hot coffee. Let it stand, stirring occasionally until the chocolate melts and the mixture is smooth.

Whisk together the almond milk (or whatever milk you chose) and vinegar in a large bowl, and set aside for a few minutes to curdle (yes, you’re making a vegan “buttermilk”). Add the sugar, oil, vanilla, vermouth and mix well.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

Add in two batches to wet ingredients and beat until no large lumps remain. If you have a some tiny lumps in the batter, not a huge problem.

Spoon the batter carefully into a pastry bag and pipe evenly into your pan(s) or carefully spoon the batter into the pan; smooth the top of the batter.

Bake about 15-20 minutes, or until the center of a toothpick inserted in the center emerges clean. Check the cakes at 15 minutes (every oven is different, and they may be ready sooner).

Allow the mini-bundt pans to cool about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. For a large bundt cake, let it cool completely before inverting onto your serving plate.

Can I make one Bundt cake?

Yes, instead of 6 mini Bundt cakes, you could make one large Bundt cake.

How full should you fill mini Bundt pans?

There is no need to fill all the way to the top. It may seem you aren't filling enough, but 2/3 of the way full (which is about 1 cup batter per each mini Bundt). This will make sure they don't overflow and bake evenly.

Happy Baking!

Some other chocolate recipes to enjoy:

« Raisin Focaccia {focaccia con uva passa}

Browned Butter Banana Bundt Cake »