Chestnut and chocolate mini bundt cake
This dairy-free chestnut and chocolate mini bundt cake is a lovely autumnal treat, perfect with your morning coffee or afternoon tea. It’s low-sugar, as the sweetness is provided by bananas. You can add some rum too it for special occasions!
Ingredients
Method
- Preheat the oven to 190°c. Put 4 or 6 silicon mini bundt cake pans onto a baking sheet.
- In a large bowl, mix together the flour, baking powder, cinnamon, cocoa powder and sugar.
- In another bowl mix the melted margarine and almond milk.
- Mash the bananas, then add the eggs and the vanilla. Add the milky margarine.
- Add the wet ingredients to the dry ingredients and mix well.
- Fold in the chestnut & chocolate pieces.
- Transfer the batter into the muffin cases.
- Bake the muffins for about 25 minutes, until light brown and an inserted skewer comes out clean.
- Cool them for a few minutes in the tin or silicon cases, then transfer them onto a wire rack to cool completely.
- Dust with icing sugar then serve.