This weeks vegan treat is quite small, but nevertheless delicious and also pleasing for the eye. I love small cakes because you can eat several of them, without getting to full, which is especially nice if you have different flavors. And if you are like me, of course you want to try every single one. Besides being small, these bundts were also created with love for the detail. So if you’re in for a little playtime in the kitchen – go for them!
(for 12 mini bundts ø5cm)
100 g Flour
2 tbsp Chia seeds + 4 tbsp water
80 g Vegan Butter
4 tbsp Maple syrup
1 tbsp Vanilla sugar
2 tsp Maca powder
1 dl Mylk (or milk)
1/2 tsp Baking soda
1 tsp Baking powder
30 tsp Icing sugar
12 tsp Water
2 tsp Strawberry powder (e.g. frooggies)
2 tsp Blueberry powder (e.g. frooggies)
2 tsp Aronia powder (e.g. aronia-original)
3 tsp Dried rose petals
(20 minutes preparation time)
Pour the chia seeds and water into a glass, stir and set aside. Preheat the oven to 180°C fan function and prepare the bundt form by covering it with a tiny bit of butter (or don’t if you have silicone bakeware).
Put the butter, vanilla sugar, maple syrup and soaked chia seeds in a bowl an mix well. Add the the flour, maca powder, baking soda and baking powder into the batter. Blend everything together and slowly add the mylk. Put the dough into the muffin form (works best with a piping bag) but only fill 2/3 of the mold. Bake it in the oven for 15-20 minutes, then take it out and let it cool down. Prepare the icing by mixing 1/3 of the icing sugar with 4 teaspoons of water and the strawberry powder in a small bowl. Repeat with the other two powders. Then cut the dried rose petals into small pieces. Coat the bundts with icing and sprinkle the rose petals on top. Enjoy!