Mini Vanilla Bean Bundt Cake

Mini Vanilla Bean Bundt Cake

Mini Vanilla Bean Bundt Cake

Serves: 1

Happy Monday! I hope you had a great weekend! The boyfriend and I tackled some of our Christmas shopping this weekend, which was great! Luckily, the stores weren’t crazy busy! We also went to see the new Brad Pitt movie, “Killing Them Softly.” Well, all I have to say is that we walked out of the theater after about 35 minutes. Horrible. Just horrible. Have you seen it? Sometimes I wonder who comes up with the ideas for some of these movies! On the upside though, The Hobbit comes out this Friday and I am sooooo very excited! I read the books as a child and I can’t wait to see the movie! I am not one of those people who will go to a midnight showing, but I am hoping to see it sometime next weekend!

Ok, well enough about movies! Let’s move onto today’s recipe! I have had so many requests coming in for more single serving desserts, so I am sharing this mini bundt cake recipe today! Who doesn’t love cake? And in portion control? Perfect!

Mini Vanilla Bean Bundt Cake

Fit Ingredients

  • 1/4c + 1 1/2 tbs (33g) chestnut flour (or flour of choice)
  • 1/4c (56g) greek yogurt (or applesauce for paleo)
  • 1/4c coconut milk (carton)
  • 1/8 tsp vanilla stevia
  • pinch of ground vanilla beans
  • 1 1/2 tsp dark chocolate cocoa powder
  • 2-3 tsp water
  • stevia to taste

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  • Mini bundt cake pan
  • non stick spray

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Directions

1. Pre heat your oven to 350 degrees.

2. Spray your mini bundt pan with non stick spray.

3. In a bowl combine your flour, greek yogurt (or applesauce), coconut milk, stevia and vanilla beans.

4. Mix well.

5. Pour batter into your bundt pan.

6. Bake for ~30 minutes.

7. Allow your cake to cool in the pan.

8. While your cake is cooling, mix together your cocoa powder, stevia and enough water to create a sauce.

9. Remove your cake from the pan and drizzle the chocolate sauce over the top.

Mini Vanilla Bean Bundt Cake

Sooo delicious!! It was soft, full of vanilla flavor and the dark chocolate sauce was just the right amount to satisfy my sweet tooth, kill that chocolate craving and balance out the vanilla! Plus, I didn’t have to worry about any left overs because I only made one! The recipe is really easy to double, triple, etc! Plus you can use whatever flour is your favorite! Feel free to play with the extract flavors too!

Mini Vanilla Bean Bundt Cake

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Nutrition: (for the entire recipe)

Calories: 166.0, Protein: 8.9g, Carbs: 29.0, Fat: 2.7g (2g Saturated), Sodium: 54mg, Fiber: 1g (Net Carbs: 28g)

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