CHOCOLATE-COFFEE MINI BUNDT CAKES
SERVES 12 MINI-BUNDT CAKES
1 1⁄2 cups (192 g/6.7 oz) unbleached all-purpose flour
1 cup (200 g/7 oz) evaporated cane juice sugar
3⁄4 cup (84 g/3 oz) unsweetened natural cocoa powder, sifted
1 tsp (5 g/0.17 oz) baking powder
3⁄4 tsp (3.75 oz/1.8 oz) baking soda
1⁄2 tsp (1.5 g/0.05 oz) kosher salt
2 tbsp (24 g/0.84 oz) liquid coconut oil
2 tbsp (24 g/0.84 oz) vegan shortening
1⁄4 cup (48 g/1.7 oz) egg replacer mixed with 1 cup water
1 1⁄2 tsp (6 g/0.21 oz) vanilla extract
1 cup (242 g/8.5 oz) almond milk or soy milk
1 cup (236 g/8.3 oz) brewed coffee, at room temperature
1⁄4 cup (43 g/1.5 oz) vegan semisweet chocolate morsels
Vegan confectioners’ sugar, for dusting (optional)
NUTRITIONAL VALUES
Calories: 420kcal
Fat: 6.2g (0.7g S.Fat)
Carbs: 71.6g
Protein: 17.2g
Sugar: 21.9g
Sodium: 413mg
METHOD
Preheat the oven to 190°C/375°F. Coat two 6-cup mini- Bundt pans with non-stick cooking spray.
Whisk together the flour, cane juice sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Place aside.
Beat the coconut oil, shortening, egg substitute mixture, and vanilla in the bowl of an electric mixer fitted with the whisk attachment on high speed until emulsified, about 2 minutes. In a large mixing bowl, whisk together the almond or soy milk and coffee, then gradually whisk in half of the dry mixture. Whisk in the coconut oil mixture, followed by the rest of the dry ingredients. Add the chocolate morsels and mix well. Divide the batter among the mini Bundt pans and bake for 30 to 40 minutes, or until a toothpick inserted into the centres of the cakes comes out clean (be careful not to hit a melted chocolate morsel!). Cool the cakes in the pans for 20 minutes on wire racks before inverting them onto the racks to cool completely. If desired, dust with sifted confectioners' sugar.
Whisk together the flour, cane juice sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Place aside.
Beat the coconut oil, shortening, egg substitute mixture, and vanilla in the bowl of an electric mixer fitted with the whisk attachment on high speed until emulsified, about 2 minutes. In a large mixing bowl, whisk together the almond or soy milk and coffee, then gradually whisk in half of the dry mixture. Whisk in the coconut oil mixture, followed by the rest of the dry ingredients. Add the chocolate morsels and mix well. Divide the batter among the mini Bundt pans and bake for 30 to 40 minutes, or until a toothpick inserted into the centres of the cakes comes out clean (be careful not to hit a melted chocolate morsel!). Cool the cakes in the pans for 20 minutes on wire racks before inverting them onto the racks to cool completely. If desired, dust with sifted confectioners' sugar.
RECIPE NOTES
When dusting desserts with confectioners' sugar, I like to wait until just before serving—if you dust too soon, the sugar can be absorbed by the oil in the cake, resulting not only in a loss of the pretty snow-white effect but also in sogginess. When serving a cake in wedges or slices, sifting a little confectioners' sugar on individual plated slices can be nice.
