Mini Chocolate Bundt Cakes
These chocolate bundt cakes are rich in flavor sweetened with apple sauce and coconut sugar
Servings: 5 Servings
Ingredients
- 1 c oat flour
- 1/4 c almond flour
- 2 eggs
- 1/4 c + 2 tbsp unsweetened applesauce
- 1/4 c coconut sugar
- 3 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
Ganache:
- 50 g dark chocolate
- 1 tsp agave
Instructions
- Preheat oven to 350F and prepare a mini bundt cake pan with non-stick spray. Place all wet ingredients into a mixer and beat until fluffy. Add in remaining dry ingredients and mix until combined. Fill 5 mini bundt cake molds with batter and bake for 15-17 minutes.
- Once cooled, melt the chocolate until smooth. Stir in agave and drizzle over cakes. For solid chocolate, place the cakes in the freezer for 5 minutes or until chocolate hardens.
Notes
- Use a preheated oven.
- Spritz your bundt pans with nonstick spray.
- Measure your flour accurately. It's easy to add too much flour to the recipe, so the best way to measure flour is by using a scale. If you don’t have a scale, fluff your flour with a spoon then sprinkle it into your measuring cup, and use a knife to level it off.
- Allow the eggs to come up to room temp, before mixing.
- For solid chocolate, place the cakes in the freezer for 5 minutes or until chocolate hardens.
- To check the doneness, use a toothpick inserted near the center, if it comes out clean, then it's done.
- If you don't have mini Bundt molds, you can coat muffin cups with nonstick cooking spray and fill each cup two-thirds full. Then Bake for around 15 mins, remove and cool completely, then glaze as directed.
Nutrition
Calories: 259kcal | Carbohydrates: 33g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 300mg | Potassium: 344mg | Fiber: 4g | Sugar: 10g | Vitamin A: 95IU | Calcium: 90mg | Iron: 3.2mg