Mini Chocolate & Mint Bundt Cakes with Dark Salted Caramel Sauce

CAKE 110g gluten free flour with xanthan gum 2 tbsp raw cocoa powder 1 tsp baking powder 1/8 tsp baking soda 80 ml agave nectar 50 ml coconut oil 60 ml apple sauce 1/2 tsp peppermint extract 60 ml warm water 5 ml lemon juice SALTED CARAMEL SAUCE 60 ml water 60 ml coconut blossom sugar 60 ml coconut milk 1/2 tsp vanilla extract 1/2 tsp salt

Grease two mini bundt pans {recipe yields two bundt cakes 10cm in diameter or six small cupcakes} Preheat oven to 160 degrees Celcius

CAKE

Sift together flour, baking powder, baking soda and cocoa

Add apple sauce, coconut oil, agave nectar and peppermint extract. Mix well with metal spoon until completely combined. Combine lemon juice and water and add to batter. Stir until completely incorporated into batter.

Carefully pour batter into two mini bundt pans Bake for 20 minutes

Carefully remove cake from pan by gently tapping when turned upside down. Allow to cool on wire rack.

SAUCE

Add sugar and water to a small sauce pan. Allow sugar to melt on medium heat. Simmer for two minutes.

Add coconut milk and allow to simmer for a further 7 minutes.

Remove from heat and add vanilla extract and salt

Pour sauce into suitable container and refrigerate until needed. Generously pour sauce over bundt cakes when ready.

#stellersweets #vegan #glutenfree #bundtcake #100daysofveganbaking #the100dayproject

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