Blueberry Cocoa Mini Bundt Cakes
Indulge in a bite-sized treat with these Blueberry Cocoa Mini Bundt Cakes, packed with a rich cocoa flavor and the sweetness of blueberries, making it a perfect vegan and gluten-free dessert!
Equipment
- Mini Bundt pans (6)
- Sifter
Ingredients
- ½ cup 112 g nondairy butter
- 1 cup 192 g raw sugar
- 1 tablespoon 3 g instant espresso powder
- 2 tablespoons 30 ml warm water
- 1½ cups 360 g vanilla soy or other nondairy yogurt
- 2 teaspoons pure vanilla extract
- 1 cup 75 g finely ground hazelnuts
- ½ cup 40 g unsweetened cocoa powder
- 2 cups 240 g whole wheat pastry flour
- ½ teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup 145 g fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat 6 mini Bundt pans with nonstick cooking spray.
- In a large-size bowl, cream together the nondairy butter and raw sugar using an electric mixer.
- In a small-size bowl, dissolve the instant espresso powder in warm water.
- Add the yogurt, vanilla, ground hazelnuts, and espresso mixture to the butter-sugar mixture.
- Stir to combine.
- Sift the cocoa powder, flour, salt, baking powder, and baking soda on top of the wet ingredients.
- Gently fold to combine, being careful not to overmix.
- Fold in the blueberries.
- Divide the batter equally among the prepared mini Bundt pans.
- Bake for 35-40 minutes, or until a toothpick inserted near the center comes out clean.
- Let cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Pair with a dollop of dairy-free whipped cream for an extra indulgent treat!Wine Advice:
A light sparkling wine or a chilled rosé would complement the rich chocolate and fresh blueberry flavors.Nutritional Information
Calories: 547 kcal | Carbohydrates: 57 g | Protein: 4.5 g | Fat: 19.3 g | Fiber: 3.8 g | Sugar: 34.3 g | Salt: 0.08 mg
