Blueberry Bundt Cocoa Mini Bundt Cakes
These irresistibly cute mini Bundt cakes are bursting with blueberries and rich cocoa flavor. Perfect for summer gatherings, they're small enough to enjoy without guilt but big enough to leave you craving more!
Equipment
- Mini Bundt pans (6)
- Mixing bowls
- Cooling rack
- whisk,
Ingrediënten
- 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
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 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.
Notes / Tips / Wine Advice:
Serving Tip:
These mini Bundt cakes are perfect as an individual treat or served with a scoop of non-dairy vanilla ice cream for a delightful dessert!Wine Advice:
Pair these rich cakes with a light, fruity white wine like a Riesling or a sparkling wine for a refreshing contrast.Nutritional Information
Calories: 180 kcal | Carbohydrates: 32 g | Protein: 3 g | Fat: 8 g | Fiber: 4 g | Sugar: 18 g | Salt: 0.2 g
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