Cardamom Cocoa Mini Bundts with Cashew Butter Glaze

Cake: because sometimes both the body and soul need a little something sweet when the rest of the world seems topsy turvy. There’s a reason our bodies crave comfort foods in times of sickness and stress. They provide a sort of mental healing you can’t get from a bowl of raw kale (unless of course that’s your comfort food…). Perhaps they even evoke fond memories of childhood or other times in your life. With one bite you can be transported to a place in time where you felt joy or love or contentment. It’s sort of magical how something as simple as a piece of cake (or bowl of kale) can elicit such a response in both mind and body.

To celebrate mine and my sister’s January birthdays a couple of weeks ago, I made a chocolate bundt (that nearly wouldn’t come out of the pan) and topped it with a cashew butter glaze. I loved the combo so I decided to take one of my old cake recipes from my farmers market days, spice it with freshly ground cardamom, bake it up into adorable mini bundts, and then smother it in a cashew butter glaze. It’s my version of a hug for each of you since these are trying times.

Go out there and be warriors, but first, CAKE 🙂

Cardamom Cocoa Mini Bundts with Cashew Butter Glaze

dry ingredients

60g brown rice flour
25g oat flour
35g arrowroot flour
25g (3 tbsp) unsweetened cocoa powder
65g (6 tbsp) coconut sugar
1/4 tsp fine sea salt
1/2 tsp baking soda
1/4 tsp psyllium husk or xanthan gum
scant 1/2 tsp freshly ground cardamom

wet ingredients

60g melted coconut oil
60g unsweetened applesauce
120 plant milk
1 tsp vanilla
1 tsp apple cider vinegar

Preheat your oven to 325 degrees (f). Grease a mini bundt pan or regular cupcake pan with your oil of choice. Mix the dry ingredients together in a bowl, then do the same with the wet ingredients in a separate bowl. Combine the two together and whisk until smooth. Fill each mini bundt mold about 2/3 full with the batter. Once you’ve used up all the batter, tap the pan gently on the counter a few times to release any air bubbles. Bake the cakes for 20-23 minutes until the tops spring back when gently touched. Cool the cakes in the pan for 10-15 minutes before un-molding them and letting them cool completely on a cooling rack. Makes 10 mini bundts.

cashew butter glaze

3/4 cup powdered sugar, sifted
3 tbsp cashew butter
splash of vanilla extract
pinch of fine sea salt
2-3 tbsp plant milk

Whisk everything together until smooth. If you want it thinner, add more plant milk. If you want it thicker, add a bit more cashew butter. Drizzle the glaze over the cakes once they have cooled.