Chocolatey Mini Bundts
6 mini Bundts
Low FODMAP serve
1 mini Bundt
What you'll need
50g coconut oil
1 whole egg
1 egg yolk
¼ cup Low FODMAP milk
¼ cup caster sugar
¼ cup Grounded Pleasures Cinnamon Drinking Chocolate
¼ cup brown sugar
1 cup Lo-Fo Pantry Plain Flour
2 teaspoon baking powder
1 teaspoon vanilla essence
For the icing
60g milk chocolate
1 tablespoon Grounded Pleasures Cinnamon Drinking Chocolate
to serve shaved chocolate
Preheat the oven to 180oC.
In a large mixing bowl, cream together the butter, coconut oil, eggs and sugars until light and smooth with a handheld whisk.
Add the milk and whisk until incorporated.
Sift in the flour and drinking chocolate, and add the vanilla essence and salt and whisk until the mixture is smooth and no lumps remain.
Divide the batter amongst the holes in the Bundt pan and smooth so it is even.
Bake for approximately 30 minutes or until golden and the cake bounce back when touched.
Leave the cakes in the pan for around 5 minutes, before turning out onto a wire rack to cool completely.
To make the icing, melt the chocolate and stir through the drinking chocolate. Dip each cake in the chocolate mixture and top with grated chocolate.