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Love is in my Tummy

Plant-based flavor

September 12, 2018 By Tina Dawson 12 Comments

VEGAN Mini Chocolate Hazelnut Bundt Cakes

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

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

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.

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

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!)

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

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.

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

 

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.

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

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!

VEGAN Mini Chocolate Hazelnut Bundt Cakes

Created by Tina Dawson on September 7, 2018

  • Prep Time:10m
  • Cook Time:30m
  • Total Time:40m
  • Serves: 8
  • Yield: 8 mini bundt cakes

Ingredients

For the cakes

  • 1 c Unbleached All purpose flour
  • 1/4 c unsweetened cocoa powder
  • 1/2 c sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1/2 c coffee (1 tsp instant coffee + 1/2 c water)
  • 1/2 c olive oil + more for greasing
  • 1/2 c vegan yogurt (I used So Delicious unsweetened - vanilla)
  • 1 tsp. vanilla bean paste
  • 1/4 c bittersweet chocolate chips (optional)

For the chocolate icing

  • 1/4 tsp. agar agar powder
  • 1/4 c water
  • 1/2 c canned coconut milk
  • 1/2 c bittersweet chocolate chips
  • 3 tbsp. sugar
  • 1/2 tsp. vanilla bean paste
  • 1/2 c Roasted + chopped hazelnuts for sprinkling

Instructions

Make the Cakes

  1. Preheat oven to 350°F/180°C. Grease 8 mini bundt tins with oil and place them on a baking tray.
  2. In a bowl, combine the dry ingredients: Flour, cocoa powder, sugar, baking powder, baking soda, salt.
  3. In another bowl, combine the wet ingredients: Coffee, olive oil, yogurt, vanilla. Stir well to combine. Make sure there are no lumps of yogurt.
  4. Pour the wet ingredients into the dry. Stir well to combine into a smooth, lump-free batter. Divide batter into the greased bundt tins equally. Drop about 4-5 chocolate chips per bundt tin.
  5. Bake in the pre-heated oven at 350°F/180°C for 30 minutes or until a skewer inserted into the center comes out clean.
  6. Cool on a wire rack until it is comfortably warm to the touch. Turn over the bundt tin and by gently tapping the bottom, release the cakes from the tins. Let cool completely on the wire rack.

Make the chocolate icing

  1. While the cakes cool, make the chocolate icing: In a small saucepan, combine all the ingredients (agar, water, coconut milk, chocolate chops, sugar) - except the vanilla.
  2. Bring to a slow boil. Once the chocolate is melted and the entire thing is smooth and creamy, remove from heat and stir in the vanilla. Let cool slightly, until it is of a thick, yet pourable consistency.
  3. Pour the chocolate icing over the bundt cakes in a smooth layer, letting the excess drip away. Sprinkle with hazelnuts. Let the icing set at room temperature for a few minutes. Serve chilled or as is.
  4. Store in an air tight container, refrigerated for upto 5 days.
  • Print

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Filed Under: All Recipes, American, Chocoholics Anonymous, Chocolate, Cuisines, Desserts, Vegan, Vegetarian Tagged With: agar agar, bundt, Chocolate, ganache, vegan yogurt

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Reader Interactions

Comments

  1. Shaweta Malik says

    November 19, 2018 at 1:06 pm

    Oh my god these cakes look divine and I just feel like eating them right from this picture. Anything with chocolate and hazelnut I just love it but this looks amazing. I am a silent observer of your blog. I tried your curried garlic pasta and my little one who isn’t yet 2 years old loved that pasta. I really adore your pictures. You make them look so good that anyone can’t wait to try them. Will def try these cakes over this weekend.

    Reply
    • Tina Dawson says

      November 20, 2018 at 9:25 am

      Awww thank you so very much Shaweta! I am so, so glad your kid liked the pasta! I can’t wait for you to try these mini cakes as well!

      Reply
  2. Andrea says

    September 14, 2018 at 4:08 am

    Oh my, these cakes are totally adorable and look so delish! Chocolate and hazelnut is just the best combo ever for a dessert!

    Reply
    • Tina Dawson says

      September 16, 2018 at 11:09 pm

      Thank you Andrea!

      Reply
  3. Wajeeha says

    September 12, 2018 at 12:34 pm

    Such lovely photography…and the bundt cakes looking amazing…I LOVE hazelnut and chocolate together 🙂

    Reply
  4. Gabi says

    September 12, 2018 at 12:30 pm

    This will be the perfect chocolate cake for my chocolate loving, vegan daughter. I love the fact that with the help of agar agar, the chocolate sets to a perfect sheen without producing too much drip-waste while pouring.

    Reply
    • Tina Dawson says

      September 12, 2018 at 1:11 pm

      Agar agar is absolute magic!

      Reply
  5. Valentina says

    September 12, 2018 at 12:22 pm

    Yes, my heart most definitely skips a beat when I hear chocolate+hazelnut! This recipe sounds AMAZING! You photos are always so gorgeous. I just scheduled to pin several from this page. 🙂

    Reply
    • Tina Dawson says

      September 12, 2018 at 1:11 pm

      Thank you so very much, Valentina!

      Reply
  6. Amanda says

    September 12, 2018 at 11:24 am

    For sure, chocolate and hazelnuts are one of my favorite flavor combinations, and this looks so lovely for the fall. Definitely making this soon! Can’t wait.

    Reply
  7. Jamielyn says

    September 12, 2018 at 11:03 am

    The perfect sweet treat for chocolate lovers! Yum!

    Reply
    • Tina Dawson says

      September 12, 2018 at 11:09 am

      Absolutely it is!!!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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