Gluten Free Mini Mocha Bundt
Gluten Free Mini Mocha Bundts
Rich mocha deepens the chocolate flavor of these sophisticated gluten free mini bundt cakes. Perfect for birthdays, holidays or tea times. Be the star of the show as you serve these individual cakes topped with mini chocolate chips, shredded coconut and a glossy chocolate drizzle.
Cooking Time: 32 mins
Cooking Temp: 350 degrees
Ingredients:
Cake Ingredients:
¾ c sugar
4 T softened butter
1 t almond
1 egg
⅓ c sour cream
1 c cooled instant coffee
½ c almond flour
1 1/2 c gluten free flour ( I highly recommend King Arthur Gluten Free Flour)
1 ½ c gluten free flour
2 T cocoa powder
¼ t xanthum gum
2 t baking powder
Chocolate Drizzle Ingredients:
½ heavy cream
1 t vanilla
½ c mini chocolate chips
For Decoration:
white chocolate chips
shredded coconut
crushed almonds
Steps:
- Begin by preheating the oven to 350 prepare mini bundt cake silicone pans, coat with spray oil and set aside.
- Next, in a bowl using a hand mixer cream together the butter, sugar and almond extract.
- Incorporate the egg, sour cream and coffee mixing thoroughly
- Add the baking powder, xanthum gum, gluten free flour, almond flour, and cocoa powder . Be sure to scrape the sides of the bowl as you go. Mix until the batter is smooth.
- Bake for 28 minutes and let them cool entirely.
- As the cakes cool. Heat the heavy cream for 1 minute in the microwave. Pour the warm cream over the mini chocolate chips and vanilla, allow to sit for 2-3 minutes. Stir until glossy then drizzle over each cooled cake. Decorate each cake with a variety of nuts, chocolate chips, and shredded coconut
- Enjoy
-Patience
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