Chocolate Cherry Cupcakes

Chocolate Cherry Cupcakes

Rich and indulgent Chocolate Cherry Cupcakes are studded with semisweet chocolate chips and dried cherries for a decadent treat. Perfect for any occasion or as a gift for loved ones!
Portions:18
Preparation Time: 15 minuten
Cooking Time:23 minuten
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Equipment

Ingrediënten

  • 2 cups 250 g all-purpose flour
  • ½ cup 40 g unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup 235 ml soy or other nondairy milk
  • ¾ cup 170 g nondairy yogurt
  • 1 cup 200 g granulated sugar
  • ¼ cup 60 ml canola oil
  • 1 tablespoon 15 ml pure vanilla extract
  • 1 cup 176 g nondairy semisweet chocolate chips
  • 1 cup 160 g dried cherries

Instructies

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line 18 standard muffin cups with paper liners.
  • In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  • In a separate medium mixing bowl, combine the nondairy milk, yogurt, sugar, oil, and vanilla extract.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Gently fold in the chocolate chips and dried cherries.
  • Divide the batter equally among the prepared cupcake liners.
  • Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely on a wire rack before serving.

Notes / Tips / Wine Advice:

Serving Tip:
Enjoy as-is or top with Chocolate Agave Frosting for an extra decadent touch. Garnish with a dried cherry or shaved chocolate for added elegance.
Wine Advice:
Pair these cupcakes with a bold red wine like Merlot or a dessert wine like Ruby Port for a luxurious dessert experience.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 8 g | Fiber: 2 g | Sugar: 19 g | Salt: 0.2 g
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Recipe Category Cupcakes-Brownies / Dessert / Treats / Vegetables
Country International
Season: All seasons
Diets Vegetarian

Lemon Lime Cupcakes

Lemon Lime Cupcakes

Bright and fluffy Lemon Lime Cupcakes bring a zesty twist to your dessert table! With the perfect balance of citrus flavors, these cupcakes are a refreshing treat for any occasion.
Portions:12
Preparation Time: 15 minuten
Cooking Time:23 minuten
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Equipment

Ingrediënten

  • 2 cups 250 g all-purpose flour
  • 2 tablespoons 16 g cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup 235 ml soymilk
  • 3 tablespoons 45 ml lemon juice
  • 3 tablespoons 45 ml lime juice
  • 1 cup 200 g granulated sugar
  • 1 tablespoon 15 ml pure lemon extract
  • 2 teaspoons pure vanilla extract

Instructies

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with paper liners.
  • In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
  • In a medium mixing bowl, combine the soymilk, lemon juice, and lime juice; it will curdle and become like buttermilk.
  • Add the sugar, lemon extract, and vanilla extract to the curdled mixture, stirring to combine.
  • Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Divide the batter evenly among the prepared cupcake liners.
  • Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool completely on a wire rack before serving.

Notes / Tips / Wine Advice:

Serving Tip:
Sprinkle the tops with lemon sugar or lime zest for extra flair. To elevate the cupcakes, frost with a lemon-flavored Sour Cream Frosting and garnish with fresh lime zest.
Wine Advice:
Pair these citrusy treats with a glass of sparkling wine or Moscato for a refreshing dessert pairing.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 4 g | Fiber: 1 g | Sugar: 15 g | Salt: 0.2 g
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Recipe Category Cupcakes-Brownies / Dessert / Treats / Vegetables
Country International
Holliday: Easter
Season: Spring / Summer
Diets Vegetarian

Cream-Stuffed Cookie Cupcakes

Cream-Stuffed Cookie Cupcakes

Indulge in these irresistible cream-stuffed cookie cupcakes! With a rich cookie crumb base and a decorative whole cookie on top, they’re a satisfying treat for any occasion.
Portions:12
Preparation Time: 20 minuten
Cooking Time:18 minuten
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Equipment

  • Standard muffin tin
  • Paper liners
  • Immersion blender or regular blender
  • whisk,
  • wire rack

Ingrediënten

  • ounces 100 g soft tofu, drained
  • 2 tablespoons 28 g nondairy butter, softened
  • ¾ cup 180 ml plain soy or other nondairy milk
  • ½ cup 96 g raw sugar
  • 1 teaspoon pure vanilla extract
  • 22 cream-stuffed cookies e.g., Oreos, blended into fine crumbs
  • 12 whole cream-stuffed cookies for decoration
  • ½ cup 60 g whole wheat pastry flour
  • 2 tablespoons 10 g unsweetened cocoa powder
  • ¼ teaspoon fine sea salt
  • 2 teaspoons baking powder

Instructies

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with 12 paper liners.
  • Using an immersion blender or a regular blender, blend the tofu, butter, milk, sugar, and vanilla until perfectly smooth.
  • In a large mixing bowl, whisk together the cookie crumbs, flour, cocoa powder, salt, and baking powder.
  • Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
  • Divide the batter evenly among the prepared cupcake liners.
  • Place a whole cream-stuffed cookie flat on top of each cupcake.
  • Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool on a wire rack before serving.

Notes / Tips / Wine Advice:

Serving Tip:
For extra indulgence, top the cupcakes with Chocolate Agave Frosting, omitting the orange zest option.
Wine Advice:
Pair with a glass of chilled dessert wine or a creamy liqueur such as Baileys Almande for a luxurious finish.
Variation:
Instead of, or in combination with, the cookie decoration, use Chocolate Agave Frosting (page 447), without the orange zest option.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 7 g | Fiber: 1 g | Sugar: 15 g | Salt: 0.2 g
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Recipe Category Cupcakes-Brownies / Dessert / Treats / Vegetables
Country International
Holliday: Birthday / Halloween
Season: All seasons
Diets Vegetarian

Classic Vanilla Cupcakes

Classic Vanilla Cupcakes

These moist, fluffy vanilla cupcakes are a timeless treat! Perfectly simple and endlessly customizable, they’re great for birthdays, holidays, or any day you crave something sweet.
Portions:18
Preparation Time: 15 minuten
Cooking Time:20 minuten
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Equipment

Ingrediënten

  • Standard muffin tin
  • Paper liners
  • Large mixing bowl
  • Sifter
  • Toothpick

Ingredients:

  • 2 cups 480 g vanilla soy or other nondairy yogurt
  • 1 cup 235 ml canola oil
  • 2 tablespoons 30 ml vanilla extract
  • 3 cups 375 g all-purpose flour
  • 2 cups 240 g powdered sugar
  • 4 teaspoons baking powder

Instructies

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line 16–18 standard muffin cups with paper liners.
  • In a large mixing bowl, combine the yogurt, canola oil, and vanilla extract.
  • Sift the flour, powdered sugar, and baking powder on top of the wet mixture.
  • Gently fold the dry ingredients into the wet, being careful not to overmix.
  • Divide the batter equally among the prepared cupcake liners.
  • Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove the cupcakes from the muffin tin and let them cool completely on a wire rack before decorating.

Notes / Tips / Wine Advice:

Serving Tip:
Top with Chocolate Ganache or Chocolate Agave Frosting for a decadent finish, or keep it simple with a light dusting of powdered sugar.
Wine Advice:
Pair with a sparkling rosé or a sweet dessert wine like Moscato for a complementary flavor experience.

Nutritional Information

Calories: 230 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 12 g | Fiber: 0 g | Sugar: 15 g | Salt: 0.2 g
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Recipe Category Cupcakes-Brownies / Dessert / Treats / Vegetables
Country International
Season: All seasons
Diets Vegetarian

Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

Celebrate autumn with these moist pumpkin cupcakes topped with creamy, sweet, nondairy cream cheese frosting. Perfect for fall festivities or a cozy treat after leaf jumping!
Portions:12
Preparation Time: 20 minuten
Cooking Time:20 minuten
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Equipment

Ingrediënten

For the cupcakes:

  • 1 teaspoon apple cider vinegar
  • ¼ cup 60 ml plain soymilk
  • ½ cup plus 2 tablespoons 79 g all-purpose flour
  • ½ cup 60 g whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • cup 67 g granulated sugar
  • cup 73 g firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon fine sea salt
  • ½ cup 122 g pumpkin purée
  • ¼ cup 61 g unsweetened applesauce
  • 3 tablespoons 45 ml canola oil
  • 2 teaspoons pure vanilla extract

For the cream cheese frosting:

  • 2 tablespoons 28 g nondairy butter
  • ½ cup 112 g nondairy cream cheese
  • 1 teaspoon pure vanilla extract
  • 2 cups 240 g powdered sugar, sifted

Instructies

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with paper liners.
  • In a medium mixing bowl, combine the vinegar and soymilk.
  • Let it sit until it curdles to resemble buttermilk.
  • In a large mixing bowl, sift together the flours, baking powder, baking soda, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
  • Whisk the pumpkin purée, applesauce, oil, and vanilla extract into the curdled buttermilk mixture until combined.
  • Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Divide the batter evenly among the prepared cupcake liners.
  • Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cupcakes from the muffin tin and let them cool completely on a wire rack.
  • To make the frosting, use an electric mixer to cream together the butter, cream cheese, and vanilla for 2–3 minutes, or until fluffy.
  • Gradually add the powdered sugar, ¼ cup (30 g) at a time, beating until the frosting is light, fluffy, and smooth.
  • Once the cupcakes are completely cool, frost them generously.

Notes / Tips / Wine Advice:

Serving Tip:
Sprinkle the frosted cupcakes with a pinch of cinnamon or decorate with festive sprinkles for a seasonal touch.
Wine Advice:
Pair with a light, sparkling Prosecco or a sweet dessert wine like Moscato to complement the spiced flavors.

Nutritional Information

Calories: 260 kcal | Carbohydrates: 42 g | Protein: 2 g | Fat: 9 g | Fiber: 1 g | Sugar: 33 g | Salt: 0.3 g
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Recipe Category Cupcakes-Brownies / Dessert / Treats / Vegetables
Country International
Holliday: Halloween / Thanksgiving
Season: Autumn
Diets Vegetarian

Mexican Sweet Corn Cake

Mexican Sweet Corn Cake

This traditional Mexican sweet corn cake is like no other dessert you’ve tried! Soft, moist, and scoopable, it’s perfect as a side dish or dessert.
Portions:6
Preparation Time: 15 minuten
Cooking Time:50 minuten
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Equipment

  • 8-inch (20-cm) square baking dish
  • blender or food processor
  • aluminum foil

Ingrediënten

  • Nonstick cooking spray
  • 10 ounces 284 g frozen yellow corn kernels
  • ¼ cup 56 g nondairy butter
  • 2 tablespoons 24 g vegetable shortening
  • ½ cup 60 g masa harina flour (Maseca brand works well)
  • 3 tablespoons 45 ml water
  • 3 tablespoons 26 g yellow cornmeal
  • ¼ cup 50 g granulated sugar
  • 2 tablespoons 30 ml soy creamer or nondairy milk
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt

Instructies

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8-inch (20-cm) square baking dish with nonstick cooking spray.
  • Use a blender or food processor to chop the corn kernels into small bits.
  • Set aside.
  • In a large bowl, use an electric mixer to beat the butter and vegetable shortening until well combined.
  • Gradually add the masa harina flour to the butter mixture, slowly drizzling in the water while mixing.
  • Add the cornmeal, sugar, soy creamer, baking powder, and salt, mixing thoroughly after each addition.
  • Add the chopped corn to the mixture and mix on the lowest speed setting.
  • The batter should be thick, sticky, and lumpy from the corn.
  • Spread the mixture evenly into the prepared baking dish.
  • Cover the dish with aluminum foil and bake for 45–50 minutes, or until firm but still moist.
  • Remove from the oven, uncover, and let the cake stand for 15 minutes before serving.
  • Use an ice cream scoop for perfect portions.

Notes / Tips / Wine Advice:

Serving Tip:
Serve warm alongside your main course or as a dessert with a dollop of whipped coconut cream.
Wine Advice:
Pair with a sweet Riesling or a lightly sparkling Moscato for a delicious contrast.

Nutritional Information

Calories: 210 kcal | Carbohydrates: 29 g | Protein: 3 g | Fat: 10 g | Fiber: 2 g | Sugar: 8 g | Salt: 0.4 g
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Recipe Category Dessert / Side Dish / Snacks / Vegetables
Country Mexican
Holliday: Cinco de Mayo
Season: All seasons
Diets Vegetarian

Caramel Chocolate Coconut Cake

Caramel Chocolate Coconut Cake

Indulge your sweet tooth with this decadent caramel chocolate coconut cake! Layers of light chocolate cake, gooey caramel, coconut, pecans, and melted chocolate make every bite unforgettable.
Portions:6
Preparation Time: 15 minuten
Cooking Time:30 minuten
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Equipment

Ingrediënten

For the cake:

  • 2 cups 250 g all-purpose flour
  • ½ cup 40 g cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup 170 g plain or vanilla nondairy yogurt
  • ½ cup 120 ml soy or other nondairy milk
  • ½ cup 100 g granulated sugar
  • 1 teaspoon pure vanilla extract

For the additional layers:

  • cups 300 g sweetened flaked coconut, divided
  • ¾ cup 175 ml caramel sauce (homemade or store-bought), divided
  • ½ cup 54 g chopped pecans
  • 1 cup 175 g nondairy semisweet chocolate chips

Instructies

  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Prepare an 8-inch (20-cm) square baking dish.
  • In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In a medium mixing bowl, combine the yogurt, nondairy milk, sugar, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir to combine.
  • Spread the batter evenly in the prepared baking dish.
  • Mix 2 cups (240 g) of coconut flakes with ½ cup (120 ml) of the caramel sauce.
  • Spread this mixture evenly over the cake batter.
  • Sprinkle the chopped pecans over the coconut mixture.
  • Add the nondairy chocolate chips over the pecans.
  • Sprinkle the remaining ½ cup (60 g) of coconut flakes over the chocolate chips.
  • Drizzle the remaining ¼ cup (60 ml) of caramel sauce over the top layer.
  • Bake for 30 minutes, or until the coconut is golden brown and the chocolate chips are melted.
  • Allow the cake to cool before serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a dollop of whipped cream or a scoop of vanilla nondairy ice cream for an extra indulgent treat.
Wine Advice:
Pair with a sweet dessert wine, such as a late-harvest Riesling or a Moscato.

Nutritional Information

Calories: 580 kcal | Carbohydrates: 84 g | Protein: 7 g | Fat: 28 g | Fiber: 5 g | Sugar: 50 g | Salt: 0.5 g
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Recipe Category Cake / Dessert / Treats
Country International
Season: All seasons
Diets Vegetarian

Pumpkin Chocolate Brownie Cake

Pumpkin Chocolate Brownie Cake

This pumpkin chocolate brownie cake is a perfect autumn dessert that’s light, moist, and irresistibly delicious. A cloud-like treat combining pumpkin and chocolate flavors for a cozy, indulgent experience.
Portions:6
Preparation Time: 15 minuten
Cooking Time:23 minuten
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Equipment

  • Nonstick cooking spray
  • medium-sized bowl
  • Large-sized bowl,
  • whisk,
  • Sifter
  • 8-inch (20 cm) square baking pan
  • wire rack

Ingrediënten

  • 1 teaspoon apple cider vinegar
  • ¼ cup 60 ml plain soymilk
  • ½ cup 60 g whole wheat pastry flour
  • ½ cup 63 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • cup 67 g granulated sugar
  • cup 73 g firmly packed light brown sugar
  • 2 tablespoons 10 g unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt
  • ½ cup 122 g pumpkin purée
  • ¼ cup 61 g unsweetened applesauce
  • 3 tablespoons 45 ml canola oil
  • 2 teaspoons pure vanilla extract
  • ½ cup 58 g nondairy semisweet chocolate chips

Instructies

  • Preheat the oven to 350°F (180°C or gas mark 4).
  • Lightly coat an 8-inch (20 cm) square baking pan with nonstick cooking spray.
  • In a medium-sized bowl, combine the apple cider vinegar and soymilk.
  • Stir and let it curdle to form a buttermilk substitute.
  • In a large bowl, sift together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, granulated sugar, brown sugar, cocoa powder, cinnamon, ginger, nutmeg, and salt.
  • Whisk the pumpkin purée, applesauce, canola oil, and vanilla into the buttermilk mixture until smooth.
  • Carefully fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Gently fold in the chocolate chips.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 23 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan on a wire rack for at least 30 minutes before serving.
  • Serve at room temperature or chilled for extra indulgence.

Notes / Tips / Wine Advice:

Serving Tip:
This cake pairs perfectly with a scoop of vanilla or cinnamon vegan ice cream for an extra cozy touch!
Wine Advice:
A lightly chilled, fruity red wine like Pinot Noir complements the spiced flavors of this pumpkin dessert.

Nutritional Information

Calories: 230 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 8 g | Fiber: 3 g | Sugar: 22 g | Salt: 0.2 g
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Recipe Category Cake / Dessert
Country International
Season: Autumn

Gluten-Free Spicy Brownie Cake

Gluten-Free Spicy Brownie Cake

Stuck between fudge and cake, these spicy gluten-free brownies will please even those of us who need not keep gluten at bay. With warming spices and rich chocolate, they make a delicious treat for everyone!
Portions:6
Preparation Time: 15 minuten
Cooking Time:22 minuten
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Equipment

  • 8-inch (20 cm) square baking pan
  • Microwave-safe dish
  • Mixing bowls
  • spatula
  • wire rack

Ingrediënten

  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground white pepper
  • ½ teaspoon fine sea salt
  • 1 cup 160 g brown rice flour
  • 1 teaspoon baking powder
  • 4 ounces 112 g nondairy unsweetened or bittersweet chocolate, coarsely chopped
  • ¼ cup 56 g nondairy butter
  • 1 cup 227 g unsweetened applesauce
  • ¾ cup 144 g Sucanat
  • Nonstick cooking spray

Instructies

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8-inch square baking pan with spray.
  • Combine the cinnamon, cloves, nutmeg, pepper, cardamom, and ginger in a small bowl.
  • Set aside.
  • In a microwave-safe dish, melt the chocolate and butter for about 1 minute, stirring at least once.
  • In a large bowl, combine the melted chocolate and butter with the spice mixture, applesauce, salt, and Sucanat.
  • Fold in the brown rice flour and baking powder, mixing carefully to avoid overmixing.
  • Pour the batter into the prepared pan and level with a spatula.
  • Bake for 22 minutes or until the edges pull away from the pan and the center is set.
  • Let cool in the pan on a wire rack.
  • Chill in the fridge for several hours before slicing.
  • Enjoy cold.
  • Store in the fridge.

Notes / Tips / Wine Advice:

Serving Tip:
Serve cold straight from the fridge for a fudgy, cake-like experience. You can also sprinkle a dash of cinnamon on top for extra flavor.
Wine Advice:
A chilled glass of sweet Riesling or a rich red wine like Zinfandel pairs beautifully with the spicy, chocolatey notes of this brownie cake.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 36 g | Protein: 2 g | Fat: 12 g | Fiber: 4 g | Sugar: 20 g | Salt: 0.2 g
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Recipe Category Cake / Dessert / Snacks
Country International
Season: All seasons
Diets Diabetic / Gluten Free / Lactose Free / Low-Sodium / Nut free / Vegan

Blueberry Cocoa Mini Bundt Cakes

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!
Portions:6
Preparation Time: 15 minuten
Cooking Time:40 minuten
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Equipment

Ingrediënten

  • 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
  • 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

Instructies

  • 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 g
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Recipe Category Cake / Dessert
Country International
Holliday: Valentinesday
Season: All seasons
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