CRUMBLE & FLAKE'

Welcome to Beets 'N Sweets! A Foodie Photography Blog where I (Shannon!) will be posting recipes, photos and experiments in the kitchen. A Commercial Photographer shooting Food, Location and Lifestyle, my passions lie in the kitchen along with the heartfelt small communities who work hard to tuck a little piece of their hearts into the beautiful foods they produce. I hope you find a little something to brighten your tastebuds & your day! Thanks for stopping by!

Enjoy!

mini

Bundt Cakes

Recipe:

For the cake~

1 & 1/4 cup all purpose flour

1 cup sugar

1/3 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt 

1 cup warm water

1 tsp vanilla extract

1/3 cup vegetable oil

1 tsp distilled white or apple cider vinegar 

For the chocolate glaze (if you desire!)~

1/2 cup sugar

4 tablespoons margarine

2 tablespoons soy milk

2 tablespoons unsweetened cocoa powder

2 teaspoons pure vanilla extract

*Note: This is a vegan recipe! What a plus! Of course, there's always the option to take the traditional route- just substitute butter for margarine and your choice of milk in place of soymilk. 

Preparation: 

For cake:

Begin by preheating the oven to 350 degrees Fahrenheit

. Sift the dry 

ingredients

 together in a large bowl. Slowly add the wet 

ingredients to the dry using a blender on low to mix the 

ingredients

 together. Once mixed (batter will be lumpy), beat on high for 2 minutes until batter is smooth. 

Thoroughly grease two 6-cake mini bundt pans with margarine (or butter for the non-vegan) all around, in all crevices, over lip, and all around cylinder in middle of each cake mold. Make sure to be very thorough as the cakes will want to stick. Next, coat the greasy insides of the molds with flour- making note to coat the cylinder in the middle as well. Pour batter into molds until 3/4 full. Will fill 1 & a half 

6-cake pans. Place in oven and bake for 20-25 minutes. Remove & allow to cool 10 minutes before transferring to a cooling rack for remainder of cool. To transfer, turn pan slowly upside down and carefully shake until cakes loosen and fall out. The cakes are delicate and will tear if you try to loosen them with a knife so best to let them cool. 

Here is your choice to garnish with chocolate glaze! (listed above), powdered sugar (as I've done) or any other sweet that suits your fancy! Have fun & Enjoy!

*I'd love to hear your thoughts and fancies on this & other recipes! Please feel free to comment below!

       Shannon