Mini Coffee Espresso Bundt Cakes

Mini Coffee Espresso Bundt Cakes

Notes of espresso with a delicious drizzle make these moist mini coffee bundt cakes divine. The addition of Great Lakes Wellness Unflavored Collagen Peptides adds a boost of wellness for your hair, skin, nails, and joints!

Ingredients

Bundts:

  • 1 ½ cups almond flour 
  • ½ cup tapioca flour (starch) 
  • 2 tbsp coconut flour 
  • 3 scoops Great Lakes Wellness Unflavored Collagen
  • ¾ cup unsweetened cocoa powder 
  • 2 tsp espresso powder 
  • 1 tsp baking soda 
  • ½ tsp salt 
  • 2 eggs, room temperature 
  • 1 cup almond milk, room temperature 
  • ¼ cup coconut oil, melted 
  • 1 cup coconut sugar 
  • 1 tsp vanilla extract 

Glaze: 

  • ½ cup organic powder sugar 
  • 1 tsp espresso powder

Directions

Serves 6
Serving Size 1 Mini Bundt Cake

Preheat the oven to 350 F and prepare a bundt cake pan with non-stick spray and then dust the pan with flour. In a mixing bowl, stir together the flours, Great Lakes Wellness Unflavored Collagen, cocoa powder, espresso and salt. In another bowl, whisk together the eggs, almond milk, coconut oil, coconut sugar and vanilla until well blended. Add the dry ingredients to the wet and stir until no dry spots remain. Fill the cavities of the bundt pan about ¾ full and bake for 25-32 minutes and a toothpick comes out clean. Stir together the glaze ingredients and drizzle over cakes and serve.  

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