Makes six mini (1 Cup) bundt cakes (photo)
1 1/2 Cups Flour
3/4 Cups Sugar
2 1/4 tsp Baking Powder
1/4 tsp Salt
1/3 Cup Coconut Cream*
2 Tbs Blood Orange Juice (or regular orange)
3/4 Cup Soy Milk
2 Tbs Water
1-2 tsp Vanilla Extract
*In warm weather, refrigerate a can of coconut milk until the cream floats to the top and solidifies. In cold weather, I just take it out of my pantry and it’s ready to go. Here’s a photo.
Preheat oven to 400Âº F. Grease a mini bundt cake pan.Whisk dry ingredients together. Whisk wet ingredients together in a separate bowl. Gently fold wet ingredients into dry until just combined. Fill each cup with 1/2 Cup of batter. Bake for 25-30 minutes, or until lightly browned on top. See below for soaking the cakes in syrup. Let cool for 10 minutes before removing from the pan. Let cool under plastic wrap to keep the outsides nice and soft.
So how about that blood orange syrup?
Makes about 1 Cup
1/2 Cup Sugar
1/2 Cup Water
1/4 Cup Blood Orange Juice, strained
Combine sugar and water boil until sugar is dissolved. Remove from heat and stir in juice. To make a thicker syrup, boil again until the sugar begins to expand greatly in volume (230Âº F, thread stage) then remove from heat.
You can re-heat it if needed before decorating the plates or the cakes.
You can soak the cakes in the thin version of the syrup for a moister cake. As soon as the cakes come out of the oven, poke them with a fork and pour 1/2 of the syrup evenly over the tops. Let sit for at least 10 minutes before unmolding. You can then thicken the leftover syrup for decoration.