VEGAN MINI BUNDT CAKES
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INGREDIENTS:
- 200g Pernerka Semi-coarse Wheat flour
- 6g baking powder
- 1/2 tsp cinnamon
- 1.5 tbsp cacao powder
- 1 tsp bicarbonate of soda
- 150g sugar
- 1/2 tsp orange zest
- 2 tsp ginger cake spices (or ground mixed spice)
- 200ml water or a plant-based milk
- 5 tbsp vegetable oil
- 100g apple purée
TIPS AND TRICKS:
Skewer test. Insert a clean skewer in the middle of a cake and if it comes out clean, then the cake is done. If there’s crumbs on the skewer, then place the cakes back in the oven for a few minutes and then check again.
INSTRUCTIONS:
1) Preheat the oven to 180C / 160C fan. Grease and flour a 12 mini bundt cake tin or 12 individual mini bundt cake molds. If you’re using a silicone tin, you don’t have to grease and flour it.
2) Tip all the dry ingredients into a bigger bowl – the flour, baking powder, bicarbonate of soda, sugar, cacao powder and the ground spices. Mix well.
3) Next, pour in the liquids – the water, oil and the apple purée. Mix everything together until well combined and you’re left with a smooth batter.
3) Spoon the prepared batter into the tins and bake them in the preheated oven for about 20 minutes. Perform the skewer test to make sure the cakes are baked.
4) Cool the mini bundt cakes on a cooling rack before serving. Enjoy!