Chocolate Orange Mini Bundts
Yield: 12 Mini Bundts
Materials
- 230 grams Arrowhead Mills Organic All-Purpose Flour
- 70 grams cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 270 grams coconut sugar
- 2 large eggs room temperature
- 50 grams unsalted butter melted
- 2 teaspoons vanilla extract
- 185 milliliters full fat coconut milk
- 100 mililiters vegetable oil
- 120 mililiters coffee room temperature
- 1/2 large orange juiced
- 3 large oranges for zest
Instructions
- Preheat your oven to 350°F. Generously grease mini bundt pans and coat the inside of the pan with cocoa powder making sure to dump out any remaining powder.
- In a large mixing bowl, combine flour, cocoa powder, baking powder, baking soda, salt, and coconut sugar.
- In another bowl, beat together eggs, butter, vanilla, coconut milk, oil, orange juice and orange zest. Combine dry ingredients into the wet.
- Pour batter into prepared mini bundt pans and bake for 20 minutes or until a toothpick comes out clean.
- Top with melted chocolate and candied oranges! Enjoy!