VEGAN Mini Chocolate Hazelnut Bundt Cakes – with a decadent, no-mess, pour-over chocolate icing.

Is it just me or does everyone’s heart skip a beat when they hear ‘chocolate’ and ‘hazelnut’ in one sentence? To be honest, I didn’t know what hazelnuts were until my first taste of Nutela. I think I was about 8 or 9 years old when our uncle brought us a jar from Paris. My mother, clearly knowing the mischief her wee ones were capable of, hid the jar in the highest shelf, behind a ton of other stuff, but the second she left home for work, we’d be there, working together as a team, aged 8 and 6 respectively, climbing, grabbing and sneaking spoonfuls sans remorse. Even then, I could only gauge the flavor of hazelnuts by omission – mentally subtracting the familiar taste of chocolate from the cult-crazed chocolate hazelnut spread – a significance of which I remained blissfully unaware of. All I knew was that it was delicious. And I had to have it.

Since then, chocolate and hazelnuts have been my thing. Chocolate mostly, but I find a way to sneak in a handful of hazelnuts whenever I possibly can.

So when the time came for me to take these brand new (ahem! scored at a garage sale) mini bundt tins, I knew it had to be chocolate cake. It was an easy choice, because I always have atleast two forms of chocolate in my pantry and I had just snagged a bag of raw hazelnuts from the store that week. So, bundt away, I did! I tweaked the recipe for this delicious Coconut Cake and turned it into a chocolate one by swapping an ingredient here and there, but little did I expect the brilliance of the resulting bake.

I now absolutely adore these cakes because:

1. They are incredibly decadent, soft and spongy without any eggs or dairy. I swear, the softness will surprise you.
2. They are like perfectly portioned mini cakes that stay moist longer – I always hate that once a full cake is sliced, it begins to dry out faster. (I’d still stick to eating just one a day – for goodness’ sake!)

But the best part about this VEGAN Mini Chocolate Hazelnut Bundt Cakes is the chocolate ganache topping. With just a touch of agar agar, the chocolate sets to a perfect sheen without needing too much drip-waste while pouring. Absolutely hassle-free, simple and elegant.

If you chose to bake these mini cakes as a regular cake, wait for the ganache to thicken at room temperature till reaches a spreadable consistency. Then frost the cake normally.

If there’s one thing in the world I can count on with irrefutable confidence, it’s the simple, unmistakable pleasure that only a chocolate cake can bring. Dig in, and enjoy the decadence you created, with nary an effort. A lazy hour’s task, if you will.

And don’t forget to lace the tops with roasted hazelnuts. ‘Chocolate’ and ‘Hazelnuts’ – matched for eternity in blissful deliciousness.

When you make these delicious VEGAN Mini Chocolate Hazelnut Bundt Cakes (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!