Mini Chocolate-Espresso Bundt Cakes
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!
Servings: 6 mini Bundt cakes
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
Instructions
- 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 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 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.
Notes
Tips:
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
If you don't have mini Bundt molds, coat fifteen 2 1/2-inch muffin cups with nonstick cooking spray. Fill each cup two-thirds full. Bake 13 to 15 minutes or until a toothpick inserted near the centers comes out clean. Cool 2 minutes in cups; remove and cool completely. Dust with confectioner's sugar or your favorite glaze.
These cakes will keep for about a week in the refrigerator if stored in a sealed container. Allow to come to room temperature before serving.