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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!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups of self-raising flour
  • 1 tsp baking powder
  • 3 Tbsp cocoa powder
  • ½ cup demerara sugar
  • 1 tsp cinnamon powder
  • ½ cup melted dairy-free margarine
  • 1 cup plant-based milk almond, oat or soya
  • 2 large eggs at room temp
  • 1 tsp vanilla paste
  • 2 ripe bananas mashed
  • 1 cup chopped roasted chestnuts
  • ½ cup chopped dark chocolate
  • To serve: icing sugar

Method
 

  1. Preheat the oven to 190°c. Put 4 or 6 silicon mini bundt cake pans onto a baking sheet.
  2. In a large bowl, mix together the flour, baking powder, cinnamon, cocoa powder and sugar.
  3. In another bowl mix the melted margarine and almond milk.
  4. Mash the bananas, then add the eggs and the vanilla. Add the milky margarine.
  5. Add the wet ingredients to the dry ingredients and mix well.
  6. Fold in the chestnut & chocolate pieces.
  7. Transfer the batter into the muffin cases.
  8. Bake the muffins for about 25 minutes, until light brown and an inserted skewer comes out clean.
  9. Cool them for a few minutes in the tin or silicon cases, then transfer them onto a wire rack to cool completely.
  10. Dust with icing sugar then serve.