This recipe from the Sunday Suppers cookbook was dreamed up for Sophia's 2nd birthday party who was intolerant to dairy at the time. That the cakes are also vegan is simply another happy coincidence. Tasting them, one would never know!
Little Vegan Chocolate Cakes
Makes 12 mini bundt cakes
1⁄4 cup unsweetened cocoa powder, plus extra for dusting
11⁄2 cups all-purpose flour
1 1⁄4 cups sugar
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 1⁄4 cups water
Preheat the oven to 350°F. Lightly grease 12 mini Bundt pans, and dust with cocoa powder.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
In a medium bowl, combine the oil, vanilla, vinegar, and water and mix until smooth. Add the wet ingredients to the dry, and whisk until smooth.
Pour the batter into the prepared cake pans, filling them three-quarters of the way full. Bake mini cakes for 20 to 25 minutes, until a tester inserted into the center comes out clean. Remove from the oven and allow to cool in the pans on a rack. Once cooled, transfer the cakes onto platters or cake stands. Dust with powdered sugar and enjoy!
Recipe | Karen Mordechai from Sunday Suppers | Recipes + Gatherings
Photo + Styling | Karen Mordechai