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How this works
Servings: 12 mini bundt cakes
Ingredients
For the Cake:
- 1 1/2 cups All-purpose flour
- 1 cup Florida Crystals®Organic Light Brown Raw Cane Sugar
- 1/3 cup Cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup Vegetable oil
- 1 1/2 teaspoons Pure vanilla extract
- 1 teaspoon Aged balsamic vinegar
- 1 cup water
For the ganache:
- 1 can (15 ounces) Coconut cream
- 1 bag (10 ounces) Vegan semi-sweet chocolate chips
Instructions
For the ganache:
- In a small saucepan over medium heat, heat coconut milk until slow boil. Remove from heat.
- Pour hot coconut cream over chocolate chips and stir until glossy and smooth. Set aside.
For the cake:
- Preheat oven to 350°F. Grease and flour mini Bundt cakes pan.
- In a large bowl, mix flour, Florida Crystals® Organic Light Brown Raw Cane Sugar, cocoa, baking soda, and salt until well combined. Add the oil, vanilla, vinegar, and water. Mix well.
- Pour batter into prepared pan. Fill half way through.
- Bake for 15 minutes or until toothpick comes out clean when inserted. Remove from oven and cool for 15 minutes. Carefully remove mini Bunt cakes from pan.
- Place the cakes in a cooling rack and cover with chocolate ganache. Decorate cakes with fresh fruits.
Notes
Chef's Tip
Add cacao nibs to the chocolate ganache for texture and a deeper chocolate flavor.
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