Biscoff Caramel Bundt Cakes

Biscoff Caramel Bundt Cakes

These little Biscoff Caramel Bundt Cakes were delicious especially with the addition of the Biscoff caramel sauce oozing down.

Preparation:  10 minutes
Cook: 20 minutes
Yield: 6-8 bundt cakes

Ingrédients :

  • 1 cup flour
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp maple syrup
  • 3/4 dairy-free milk
  • 2 tsp apple cider vinegar
  • 1 small banana – mashed
  • 1/4 cup melted coconut oil

Biscoff Caramel Sauce :

  • 2 tbsp Biscoff spread
  • 1/4 cup dairy free milk
  • 1 tbsp icing sugar

 

Directions :

  1. Prepare the oven and turn on at 180C (350F). Prepare the donut trays.
  2. In a smaller bowl, mash the banana. Then add the oil, dairy-free milk, maple syrup, and apple cider vinegar. Stir these ingredients together. Leave them for at least 10 minutes.
  3. In a large bowl, sift the flour and add the sugar, salt, baking powder, and baking soda.
  4. Add the wet ingredients into the dry ingredients. Make sure these are well combined (and there are no lumps of flour left). Try to avoid over stiring the mixture.
  5. Using a small spoon or piping bag add the mixture into the donut moulds.
  6. Put the moulds in the oven on a baking tray and bake for 20-30 minutes. Check at around 15 minutes to see how the cakes are doing.
  7. Remove the cakes from the oven and leave to cool.
  8. To make the Biscoff caramel sauce mix all the ingredients in a bowl. The texture should be thick but pourable.
  9. Pour the Biscoff caramel sauce into the donut hole and let it overflow a little.

 

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