Blueberry Cocoa Mini Bundt Cakes
Non-stick cooking spray
1/2 cup (112 g) nondairy butter
1 cup (192 g) raw sugar
4 teaspoons instant espresso powder
2 tablespoons (30 ml) warm water
1 1/2 cups (360 g) vanilla soy or other nondairy yogurt
2 teaspoons pure vanilla extract
1 cup (75 g) finely ground hazelnuts
1/2 cup (40 g) unsweetened cocoa powder
2 cups (240 g) whole-wheat pastry flour
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup (145 g) fresh or frozen blueberries
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat 6 mini Bundt pans with spray.
With an electric mixer, cream together butter and sugar. In a small bowl, dissolve espresso powder into warm water. Combine yogurt, extract, ground hazelnuts, and espresso mixture, into creamed butter and sugar.
Sift cocoa, flour, salt, baking powder, and baking soda on top.
Fold dry ingredients into wet, being careful not to over mix. Fold in blueberries.
Divide batter equally among prepared mini Bundt pans.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack.
Yield: 6 mini Bundt cakes