One tasty dessert with hints of coffee and chocolate rum. Each piece of the bundt cake is rich with coffee aroma and covered in velvety smooth chocolate glaze. It’s a coffee lover’s dream dessert. Coffee lovers, this dessert is for you. It’s deliciously made to impress your taste buds and give you an enjoyable after-dinner dessert experience.

Mini Espresso Bundt Cakes with Dark Chocolate Rum Glaze [Vegan]

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Serves

4

Cooking Time

40

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Ingredients

Dark Chocolate Rum Glaze Ingredients:

  • 1/2 cup ( 90 g) – org dark chocolate chips (vegan/ gluten-free)
  • 1/2 cup (120 ml) – org coconut cream (full fat)
  • 1 1/2 teaspoon – pure rum extract

Mini Espresso Bundt Cakes Ingredients:

  • 1 cup (140 g) – org white rice flour
  • 1 cup (4 oz/ 113 g) – org unsweetened apple sauce
  • 1/2 cup (70 g) – org gluten-free almond flour
  • 1/2 cup (70 g) – org gluten-free oat flour
  • 1/2 cup (120 ml) – org coconut cream (full fat)
  • 1/2 cup (100 g) – org turbinado sugar (coconut palm sugar or another choice of unrefined sugar)
  • 1/8 cup (30 ml) + 1 tbsp (14 ml) – espresso shots or strong brewed coffee
  • 4 tablespoons (64 g) – org mixed nuts butter (cashew or almond nut butter as an alternative)
  • 2 teaspoons (10 g) – instant org espresso powder
  • 2 teaspoons (10 g) – baking powder
  • 2 teaspoons (8 ml) – org apple cider vinegar
  • 1 teaspoons (5 g) – baking soda
  • 1/2 teaspoons (2.5 g) – himalayan or celtic salt
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Preparation

For the Dark Chocolate Rum Glaze Prep:
  1. On a stove, in a small pan mix together the dark chocolate chips and coconut cream and rum extract – – bring to a gentle boil, whisking until the chocolate chips are completely melted and a smooth, creamy glaze is obtained. Cover and set aside.
For the Mini Bundt Cakes:
  1. Preheat oven at 350° F (180°C).
  2. Prepare four small 4-inch round bundt cake forms and slightly grease with coconut oil.
  3. Add ALL DRY ingredients to the bowl of a stand up mixer (recommended):
    • white rice flour
    • almond flour
    • oat flour
    • baking soda
    • baking powder
    • instant espresso powder
    • turbinado sugar
    • salt
  4. Using a hand whisker, mix all ingredients to combine slightly.
  5. Using a stand mixer fitted with a wire whip, add the following ingredients to the bowl (on top of the dry ingredients):
    • apple sauce
    • coconut cream
    • nut butter
    • espresso shots (or strong brewed coffee)
    • apple cider vinegar
  6. Mix together for aprox. 5 minutes on medium speed until ingredients are incorporated well, and mixture turns lighter and fluffy.
  7. Pause after 1-2 minutes and scrape down the sides – – repeat once or twice. Do add extra 2 minutes at the very end. (There isn’t an over beating danger with a gluten-free batter.)
  8. Take your prepared bundt cake pans and fill up with cake batter - fill pans three-quarters of the way only.
  9. Place the pans on a flat baking tray and into the preheated oven and bake for 25 minutes until the cakes look  golden brown and toothpick test comes out clean with a few crumbs, but not wet.
  10. Cool the cakes for 5-10 minutes before removing from the pans. Leave to cool on a cooling rack for an extra 30 minutes before glazing.
  11. Drizzle a good amount of the dark chocolate and rum glaze on top of each mini bundt cake, and serve.
  12. Once served on plates, you can drizzle more glaze if desired.
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