Keeping it simple is the name of the game
Little individual vegan chocolate bundt cake instead of cupcakes for the win
!
With my one bowl chocolate cake and two ingredient ganache
It just doesn’t get any easier than this!
Throw on a few raspberries and these little vegan chocolate bundt cakes are elegantly transformed
CLICK HERE FOR THE YOUTUBE VIDEO FOR HOW TO MAKE THE CHOCOLATE CAKE
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Yield: serves 12 ppl
Chocolate Bundt Cake
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 1 Recipe Chocolate Cake
- 1 Recipe Vegan Ganache
- 1 Pint Fresh Raspberries
- 1 Recipe Vegan Sprinkles *optional
Instructions
- Be sure to grease your bundt pans extra well! They are notorious for sticking!
- Preheat the oven to 350°F and mix the recipe for the chocolate cake according to the instructions on that recipe post.
- The mini bundt cakes baked for 20 minutes exactly
- Meanwhile prepare the ganache according to the instructions on that blog post and once the mini bundt cakes are cooled turn them out onto a cooling rack and drizzle each one with warm ganache
- Top with fresh raspberries
Notes
Chocolate bundt cakes will stay fresh at room temperature for up to 4 days wrapped loosely, or refrigerate for up to 1 week
Freeze for up to 1 month
Top the cakes with raspberries just before serving
Where have you been all of my life? Your site is fantastic! If I wanted to make a regular size bundt cake from this recipe can I do that? Do I have to double the recipe or no? Would baking time change?
So glad to have found you!