Photo credit Rogerio Voltan
With Valentine’s day less than a week away, there's no better time to put the finishing touches on that romantic dinner with your significant other. Whether you're cutting calories or just looking to satisfy that sweet tooth, we have dessert covered.
We asked Fernanda Capobianco Della Spiaggia, founder/owner of the divine Vegan Divas in New York City for the perfect bundt cake recipe, and couldn't be more delighted with her Chocolate-Coffee Mini Bundt Cakes, and you will be, too!
"The texture of these cute little Bundt cakes is more like custard than cake, and their deep chocolate flavor will satisfy the most demanding chocophile,” says Capobianco Della Spiaggia.
"The coffee is more of a backnote here – it brings out the flavor of the chocolate by cutting its sweetness,” she continues. "If you want a more pronounced coffee flavor, use strongly brewed coffee. These cakes really need no adornment, but a light dusting of confectioners’ sugar gives them a finished look.”
If you can’t get to Vegan Divas in New York City, and you aren’t up for the experience of making these yourself, Vegan Divas will ship around the country.
Vegan Diva's Chocolate-Coffee Mini Bundt Cakes
Makes 12 mini-Bundt Cakes
1 1/2 cups (192 g/6.7 oz) unbleached all-purpose flour
1 cup (200 g/7 oz) organic 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
½ tsp (1.5 g/0.05 oz) kosher salt
2 Tbsp (24 g/0.84 oz) organic coconut oil
2 Tbsp (27 g/1 oz) coconut oil
2 Tbsp (24 g/0.84 oz) non-hydrogenated vegetable shortening
1/4 cup (48 g/1.7 oz) Ener-G egg-replacer mixed with 1 cup water
1 ½ tsp (6 g/0.21 oz) vanilla extract
1 cup (242 g/8.5 oz) almond or soy milk
1 cup (236 g/8.3 oz) cold brewed coffee
1/4 cup (43 g/1.5 oz) vegan semisweet chocolate morsels
1. Preheat the oven to 375ºF. Coat two 6-cup mini-Bundt pans with nonstick cooking spray.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the coconut oil, coconut oil, shortening, egg substitute mixture and vanilla at high speed until emulsified, about 2 minutes. Whisk the almond or soy milk with the coffee in a large bowl and gradually whisk in half the dry mixture. Whisk in the coconut oil mixture, then whisk in the remaining dry ingredients. Stir in the vegan chocolate morsels.
4. Divide the batter into the prepared mini Bundt cups and bake for 30 to 40 minutes, or until a toothpick inserted into the center of cakes comes out clean (be aware that you may hit a melted chocolate morsel!). Cool the cakes on in the pans on wire racks for 20 minutes.
5. Invert the cakes onto the rack and cool completely.
Recipe courtesy of Vegan Divas