Keeping it simple is the name of the game
Little individual vegan chocolate bundt cake instead of cupcakes for the win
Fill the centers with your favorite icing or just use ganache icing like I did!
!
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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Chocolate Bundt Cake
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
Video
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
Tried this recipe?Let us know how it was!
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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!