Vegan Mini Espresso Bundt Cakes w/ Dark Chocolate Rum Glaze
One tasty dessert with hints of coffee and chocolate rum. Each piece of the bundt cake is rich with coffee aroma and covered in velvety smooth chocolate glaze. It’s a coffee lover’s dream dessert.
Coffee lovers, this dessert is for you. It’s deliciously made to impress your taste buds and give you an enjoyable after-dinner dessert experience. Just imagine sipping a cup of freshly brewed coffee alongside this fantastically coffee-infused dessert? You’ll be buzzing. :) You’re taking your coffee drinking experience to the next level.
How do you take your coffee? Or are you even a coffee drinker? If you’re checking out this fantastic dessert recipe, I’m certainly hoping you are. Also, if you aren’t and you’re craving this enticing dessert, I do have an alternative option for you. Don’t you worry, non-coffee lovers, I’ve got you covered. :)
So, this coffee dessert starts with coffee making. Now, this is I’ll leave in your capable hands, my lovely friends. Make it the way you like to take your coffee usually, and maybe just a hint stronger. I, for one, don’t drink coffee every day, but when I do, I take it strong. Cold-brewed in the summertime or freshly brewed with fresh ground coffee beans. Take your coffee experience and transfer it into the making of this dessert. Espresso making will be the best if you have an espresso machine, or even a stovetop espresso maker. For this recipe, I pulled mine out, and I was quite happy with the way it turned out.
Now, my sweet non-coffee lovers, what are the brewing options for you? Assuming that you are tea drinkers, you can use your favourite brand of black tea, or may I suggest rooibos tea as a non-caffeine version. Strong rooibos tea will make this dessert as equally delicious. Use five tea bags to infuse a regular cup of tea, and let it steep for up to 10 minutes. There you have it - your non-caffeine version. :)
The making of these cute mini bundt cakes is simple, friends. You have the few varieties of gluten-free flours and the rest of the dry ingredients that you mix together with the wet ingredients. The process is straightforward, and it doesn’t take more than 15 minutes to prepare, including the glaze making.
And, I do need to mention that this recipe is oil-free. Lately, I feel challenged to try creating recipes with no use of oil, and let me tell you it works just fine. I would typically use raw coconut oil, but I’m trying to expand my horizon, and offer some oil-free options for the ones of you that maybe don’t use oil in your meal preps. I did have positive feedback from a few subscribers, saying that they loved the oil-free versions of my recipes. I love it when I get that kind of feedback. It makes me happy!
Instead of oil, I used a nut butter. You can choose the nut butter of your choice. Peanutbutter would enhance the coffee and chocolate flavours even more, so why not go for it? Cashew butter, almond butter, mix nuts butter, the options are all there.
I know you’ll enjoy this dessert, as much as I’ve enjoyed creating it for you. With Christmas approaching, you’ll have the chance to make it for your guests or family. It’s the perfect dessert for an afternoon cup of tea or coffee, with guests dropping by even if it’s not for the full dinner experience. Dessert time is any time you make it, especially for the holiday season.
Happy holiday baking, my friends! Keep a smile on your face, and go for it. :)
Until next time!
Warmly,
T
