A vegan friend of mine made dinner last week. As she cleared our plates, I noticed a sad angle in her mouth, and asked what was the matter. “I’m still hungry,” she said, “but I’m so sick of nuts and fruit.” She noticed my confusion and continued. “I know vegans can’t eat dairy, but I miss dessert.”
I don’t care what special diet you’re restricted to, or volunteered for: there can always be dessert. The next day I got my Kitchen Aid out, apron on and started to bake – vegan dessert.
When I think of dessert, I think of cake. Contrary to popular belief, non-dairy cake can be absolutely rich and mouth-watering. This amazing vegan cake recipe is even gluten-free, with a mix of rice flours, potato starch, and almond flour that gives it structure along with moist texture. These luscious chai mini bundt cakes are spicy, sweet and coated with a wonderfully complimentary coconut icing; bound to satisfy any sweet tooth.
Gluten-Free Vegan Mini Chai Bundts with Coconut Icing
1/2 cup almond flour
1/2 cup white rice flour
1/2 cup brown rice flour
1/4 cup potato starch
3-5 tbsp chai spice – or cinnamon, cardamom, clove & ginger
1 tbsp baking powder
1tbsp vanilla extract or powder
1/2 cup organic raw sugar
2/3 almond milk
squirt of fresh lemon juice
pinch of salt
1 1/2 cup organic powdered sugar
1/2 cup coconut oil
1/2-1 cup of almond milk
1. Heat oven to 350 degrees.
2. In a small bowl, combine wet cake ingredients: almond milk, lemon juice, and vanilla extract. Whisk until foamy.
3. In another small bowl, combine dry ingredients: sugar, flours, powers, spices and salt. Whisk in dry ingredients to wet ingredients until well incorporated.
4. Pour batter into bundt, cupcake or cake pan and bake for 20 minutes.
5. Meanwhile, in a small bowl, whisk together coconut oil and almond milk until incorporated. Then, slowly add powdered sugar until desired consistency.
Also by Danielle: Homemade Applesauce Recipe
More cake recipes: Vegan Sour Cream Cake
Photo: Danielle Horvatin