Description
Enjoy with a cup of tea and a spread of tarot cards.
Ingredients
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup unsweetened soy milk & 1 tbs apple cider vinegar
- 1/2 cup blended silken tofu
- 2/3 cup sugar
- 2/3 cup vegan butter melted
- 2 tsp vanilla extract
- Whipped cream & berries for garnish
Instructions
- Preheat oven to 350F and spray your bundtlette pan with nonstick baking spray.
- Mix together the soy milk and vinegar. Leave for about 5 minutes to thicken and form a vegan buttermilk.
- In a bowl whisk together the flour, baking powder, sea salt, and cocoa powder.
- In a separate bowl whisk together the sugar, melted butter, buttermilk, vanilla extract, and tofu. Make sure all the sugar has dissolved.
- Pour the dry ingredients into the wet ingredients. Mix with a rubber spatula. Don’t over mix.
- Spoon into your bundtlette pan.
- Bake for 23-28 minutes, or until a toothpick inserted comes out clean.
- Let cool before removing them from the pan.
- Top them with whipped cream and berries.
Notes
- If your chocolate bundtlettes are domed on their base, you can take a kitchen towel, or paper towels, and carefully press them down to be more flat while they are still warm and in the pan.
- I use the Nordic Ware Bundtlette pan. It yields six good size bundtlettes.
- If you are soy free, you can use unsweetened vegan yogurt in place of the tofu, and a different plant based milk instead of soy.
- Bake with intention! I’m a firm believer that the energy we put out, will be in the food we prepare. So bake this recipe thinking about how much you will enjoy having them for breakfast!