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

TM By: Teri Macovei

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Hi! I’m Teri, the recipe developer, food stylist, and photographer, the face behind my blog... Read More

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Chocolate

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

Dairy Free

Vegan

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... Read More

Ingredients You Need for Mini Espresso Bundt Cakes with Dark Chocolate Rum Glaze [Vegan]

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

For the Dark Chocolate Rum Glaze Prep:

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:

Preheat oven at 350° F (180°C).
Prepare four small 4-inch round bundt cake forms and slightly grease with coconut oil.
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
Using a hand whisker, mix all ingredients to combine slightly.
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
Mix together for aprox. 5 minutes on medium speed until ingredients are incorporated well, and mixture turns lighter and fluffy.
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.)
Take your prepared bundt cake pans and fill up with cake batter - fill pans three-quarters of the way only.
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.
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.
Drizzle a good amount of the dark chocolate and rum glaze on top of each mini bundt cake, and serve.
Once served on plates, you can drizzle more glaze if desired.

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