Name: Blueberry Bundt Cocoa Mini Bundt Cakes
Prep time: 15 min
Cook time: 40 min
Ingredients: Nonstick cooking spray; 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

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 mixing bowl, use an electric mixer to cream together the nondairy butter and raw sugar until smooth.
In a small bowl, dissolve the instant espresso powder in the warm water, then add the yogurt, vanilla extract, ground hazelnuts, and espresso mixture to the butter-sugar blend.
Stir to combine.
Sift the cocoa powder, whole wheat pastry flour, salt, baking powder, and baking soda on top of the wet ingredients.
Gently fold the dry ingredients into the wet, being careful not to overmix.
Gently fold in the blueberries.
Divide the batter equally among the prepared mini Bundt pans.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool on a wire rack.

Blueberry Bundt Cocoa Mini Bundt Cakes

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