Mini Coconut And Blood Orange Bundt Cakes
Use fresh, organic blood oranges when they're in season (or substitute regular oranges). For coconut cream, refrigerate a can of coconut milk until the cream floats to the top and solidifies.
Read more about this recipe at VeganYumYum.
1 1/2 cups flour
3/4 cups sugar
2 1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup coconut cream
2 tablespoons blood orange juice
3/4 cup soy milk
2 tablespoons water
1-2 teaspoon vanilla extract
Blood Orange Syrup (optional)
prep: 15 minutes
total: 45 minutes
mini bundt pan
2 mixing bowls
1. Preheat oven to 400F. Grease a mini bundt cake pan.
2. Whisk dry ingredients together. Whisk wet ingredients together in a separate bowl. Gently fold wet ingredients into dry until just combined.
3. Fill each cup with 1/2 cup of batter. Bake for 25-30 minutes, or until lightly browned on top. Let cool for 10 minutes before removing from the pan. Let cool under plastic wrap to keep the outsides nice and soft.
4. If you want to soak the cakes in blood orange syrup, as soon as the cakes come out of the oven, poke them with a fork and pour 1/2 of the syrup evenly over the tops. Let sit for at least 10 minutes before unmolding. You can then thicken the leftover syrup for decoration.