Very simple recipe for mini bundt cakes, for upcoming Easter holidays, or just for an ordinary dessert or a snack. Only few good ingredients and few minutes needed to create those lovely pastries. Full of cocoa flavor and very sweet, though sweetened with date syrup instead of sugar. Enjoy
INGREDIENTS (6 mini bundt cakes from this form or about 12 muffins)
- 1 C spelt flour (140 g)
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 C date syrup (125 ml)
- 1/2 C plant milk (125 ml)
- 2 tbsp vegetable oil
Set the oven at 180 ° C.
Sift the dry ingredients into a bowl and mix well.
In a second, small bowl, mix the wet ingredients with a whisk (syrup, milk and oil).
Pour wet ingredients into the dry ingredients and stir again vigorously with a whisk.
Pour the dough into the molds at 3/4 of their height and put in a preheated oven.
Bake them for 30 minutes, if they are larger mini bundt cakes, or 20-30 minutes if smaller muffins. Ideally, before removing from the oven, check with a stick to see if the inside is dry.
Store in an airtight container in a cool, dry place for about 5 days. Those cakes are also good for freezing, when they cool down, wrap each one in foil, put in a zipper bag and store in the freezer for up to 2 months.