Chocolate Heritage Bundtlette Cakes

Looking to shift your sweet tooth into manageable mode this holiday season? Try miniature or individual sized desserts to keep your portion control in check. Find yourself cutting a slice of cake a bit thick, then a little more... and a little more... okay just one more thin slice when no one is looking. I've done it, we ALL do it. There is something about individual sided food psychology that stops you in a simple way from over indulging. Introducing the Heritage Bundtlette pan for elegant and perfect icing pouring ridges.

Making this beautiful and timeless design couldn't be easier with a pan you'll treasure for years.

Preparation Time: 15 minutes

Cook Time: 35 minutes +

Total Time: 50 minutes

Makes 6 bundtlettes

This simple vegan gluten free dessert couldn't be easier and is so fun to top when done.


Cake Ingredients:

1 cups of almond milk 1 1/2 tsp apple cider vinegar

1/3 cup avocado oil 3/4 cups apple sauce 2 tsp pure vanilla extract 1 cup @bobsredmill 1-1 gluten free flour 3 Tbsp cocoa powder 1/4 cup brown sugar 1/2 cup granulated sugar Pinch of salt 1 tsp baking powder 1 tsp baking soda

Crust Method:

1. In a large mixing bowl combine almond milk and apple cider vinegar

2. Set aside for 3-4 minutes and preheat your oven to 325 degrees Fahrenheit

3. Add in avocado oil, apple sauce and vanilla. Mix well

4. Sift in all the remaining dry ingredients and mix thoroughly

5. Grease your bundtlette pans well

6. Fill the pans no more than 3/4 of the way full

7. Bake at 325 Fahrenheit for 35 minutes. Depending on your oven you may need to bake them slightly longer but do not overcook. To tell if they are done a tooth pick should come out clean when inserted.

8. Let cool completely before topping