SOY-FREE OPTION*   GLUTEN-FREE OPTION**

What’s not to love about pre-portioned moist chocolate cake? I make a batch, keep two mini cakes to eat, and freeze six for later. And if you are being really good, you can share one with someone special after dinner.

Mini bundt cakes are delightful individual-sized desserts that are perfect for any occasion. These moist and flavorful cakes are made with a combination of wholesome ingredients, including whole wheat pastry flour, white beans, and unsweetened cocoa powder. The addition of cardamom adds a touch of aromatic spice, while the vanilla and almond extracts provide a sweet and nutty flavor.

These mini bundt cakes are not only delicious but also a healthier alternative to traditional cakes. The use of white beans adds a boost of protein and fiber, making these treats more nutritious. With their charming shape and rich chocolaty taste, they are sure to impress your guests or satisfy your sweet tooth.

Whether you’re hosting a party, celebrating a special occasion, or simply craving a delectable dessert, these mini bundt cakes are a wonderful choice. The recipe is easy to follow, and the result is a batch of perfectly portioned, moist, and decadent treats that will leave everyone wanting more. So, let’s get baking and indulge in these delightful mini bundt cakes!

Indulge in the rich and aromatic combination of chocolate and cardamom with these delectable Chocolate Cardamom Mini Bundt Cakes. These petite desserts are bursting with flavor and have a moist and tender crumb that will leave you wanting more.

YIELD: 8 mini bundts or 10-ounce (280 g) mini baking dishes

TOTAL PREP TIME: 15 minutes

TOTAL COOKING TIME: 20 to 25 minutes

INGREDIENTS

FOR THE DRY INGREDIENTS:

• 1 1/2 cups (180 g) whole wheat pastry flour (**use gluten-free)
• 3/4 cup (150 g) sugar
• 1/2 cup (40 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon cardamom
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

FOR THE WET INGREDIENTS:

• 1 1/2 cups (269 g) cooked white beans or 1 can (15 ounces, or 425 g), rinsed and drained
• 1 1/2 cups (355 ml) nondairy milk (vanilla-flavored works great) (*use soy-free)
• 1 tablespoon (7 g) ground flaxseed mixed with 2 tablespoons (28 ml) warm water
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C, or gas mark 4). Oil 8 mini bundt pans, custard cups, or other baking pans. Adjust the cooking time if you use something larger or smaller.
2. To prepare the dry ingredients, mix all the ingredients in a large bowl.
3. To prepare the wet ingredients, add all the ingredients to a food processor and blend until smooth.
4. Add the wet mixture to the dry ingredients in the bowl and mix with a wooden spoon until well combined.
5. Fill the bundt pans about two-thirds full with the batter.
6. Bake for 20 to 25 minutes or until the cakes spring back when lightly touched.

NOTE:

• Adjust the baking time if using a different size of baking pan.

PER MINI BUNDT: 228.8 calories; 2.4 g total fat; 0.5 g saturated fat; 6.7 g protein; 49.3 g carbohydrate;
9.8 g dietary fiber; 0 mg cholesterol.

SERVING SUGGESTIONS AND VARIATIONS:

• Vary the extract flavor and add in some nuts or chocolate chips to create your own one-of-a-kind cake.