These are delicious Marble Vegan Tea Cakes, served with a ganache sauce. These cakes are vegan, gluten-free, and delicious.
Course Dessert
Cuisine Gluten-Free, vegan
Keyword mini dessert, tea cake
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 10mini bundts
Ingredients
Chocolate Cake
3/4cupgluten-free flour blend*
1/4cupcocoa powder
3/4cupsugar of choice
1/2teaspoonsbaking powder
1/4teaspoonbaking soda
1/4teaspoonsfine sea salt
3/4cupmilkI used almond
1/2tablespoonvinegaror lemon juice
1/4cupavocado oilor any vegetable oil if you wish
1teaspoonvanilla extract
Vanilla Cake
1 1/3cupgluten-free flour blend
2/3cupsugar of choice
1/4teaspoonfine sea salt
1teaspoonbaking powder
1teaspoonbaking soda
1/4cupavocado oilor another vegetable oil if you wish
1cupmilkI used almond
1/2tablespoonvinegaror lemon juice
1teaspoonvanilla extract
Ganache
1cupdairy free chocolate chips
1/2cupcoconut cream
Instructions
Chocolate Cake
Mix all dry ingredients together, sift them and set aside.
Mix milk, vinegar and let it sit for one minute.
Add avocado oil and vanilla extract.
Mix until combined.
Add sifted dry ingredients with the wet ingredients.
Mix until combined.
Set aside while you make the vanilla batter.
Vanilla Cake
Mix all dry ingredients together, sift and set aside.
Mix milk and vinegar, set aside for 1 minute.
Add avocado oil and vanilla to the milk.
Add dry ingredients to the wet, stir until combined.
To assemble
You can either use cupcake pans, or mini bundt pans like I did.
Start spooning the batter one color on top of the other, one tablespoon at a time.
For example, spoon one tablespoon of the vanilla batter in the baking cup, then spoon a tablespoon of chocolate batter right on top. And keep doing this until the pan is full. This will create a marbled effect.
Pre-heat oven to 325F.
Bake cakes for about 20 minutes.
Remove from the oven and let them cool down.
Ganache
Heat coconut cream in the microwave, or in a small saucepan until it almost comes to a boil.
Pour it over the chocolate.
Mix with a spatula until combined. Let it sit at room temperature until it is the right consistency to pour it over the cakes, which will be around room temperature.
Storage
Store cakes in the fridge, in a closed container, for up to 4 days.
Notes
*If the gluten-flour blend you are using doesn't have added xanthan gum, I recommend adding about 1/4 teaspoon to each batter. I've used Bob's Mill Gluten Free 1-to-1 Baking Flour.