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.
One bundt cake is perfect but SIX mini bundt cakes is a stroke of sheer genius! You will make your mom or favorite woman 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.
From now until June 12th, link your Beautiful Bundt cake. It can be an older post or something brand spanking new!;) That’s all you have to do!
Check back on June 13th for the next part of our #SummerSweets series.
You can tweet about your Summer Sweets with the #SummerSweets hashtag.
*You can check out the Show us Your Bundts-Beautiful Bundt board here on Pinterest. We want to see your BUNDTS on this board…so link to us.:)
I just love this chocolate cake recipe. It’s vegan (no dairy or eggs) and it is so moist and wonderful! I made this 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.;)
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. 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.
Mini Chocolate-Espresso Bundt Cakes
slightly adapted from The Post Punk Kitchen
yield: 6 mini bundts or 1 large bundt cake
1/4 dark chocolate chips
1/4 cup hot brewed coffee (I used espresso)
1 cup almond milk (or your favorite non-dairy milk or milk)
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
2 tablespoons vermouth (or rum or omit if you don’t like it)
1 cup all-purpose flour
1/3 cup cocoa powder (Dutch-processed or regular)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 F. Line the bottom of an 8 inch cake pan and spray with baking spray.
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.
Pour in the batter and bake for 32 to 35 minutes, until a toothpick inserted through the center comes out clean. Let the cake cool completely.
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 minutes or until the center of a toothpick inserted in the center emerges clean.
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.