Chocolate cakes were the cakes of all my childhood holiday celebrations and I love them to this day. This version is spicier to lift the flavor of the chocolate onto your palate. I make them as Mini-Bundt cakes because I think they look so festive on a platter all together.
Makes 3 mini cakes
- ¼ cup extra virgin olive oil
- 3 teaspoons pure vanilla extract
- 6 tablespoons coconut sugar
- 1 recipe egg replacer (equivalent of 1 egg. I like Bob’s Red Mill)
- 1 cup sprouted whole wheat flour or whole wheat pastry flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon crushed red chili flakes
- Spring or filtered water
- 1/3 cup non-dairy, dark chocolate chips
- ½ cup non-dairy, dark chocolate chips
- 1/3 cup spring or filtered water
- 1 teaspoon pure vanilla extract
Step By Step Instructions:
Make the cakes. Lightly oil 3 Mini-Bundt pans and set them on a rimmed baking sheet.
Mix together olive oil, vanilla, coconut sugar and egg replacer. Whisk until smooth.
Mix in flour, baking powder, salt, cinnamon, chili and 3/4 cup water. Mix to form a thick, but smooth batter, adding water slowly if the batter is too thick. Fold in chocolate chips and spoon batter evenly into the 3 pans. Bake for 23 minutes or until the tops of the cakes spring back to the touch.
Allow to stand for 10 minutes before turning the cakes onto a cooling rack. Slide a piece of parchment paper underneath the rack.
While the cakes cool, make the glaze. Place the chocolate in a heat-resistant bowl. Bring water to a rolling boil and stir in vanilla. Pour over the chocolate chips, whisking until smooth. Spoon over completely cooled cakes.