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Ingredients
For the cake:
- 1 ½ cups All-purpose flour
- 1 cup Florida Crystals® Regenerative Organic Light Brown Sugar
- 1/3 cup Cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon salt
- 1/3 cup Vegetable oil
- 1 ½ teaspoons Pure vanilla extract
- 1 teaspoon Aged balsamic vinegar
- 1 cup Water
For the ganache:
- 1 can (15 ounces) Coconut cream
- 1 bag (10 ounces) Vegan semi-sweet chocolate chips
Instructions
For the ganache:
Step 1
To make the ganache, in a small saucepan over medium heat, heat coconut milk until slow boil. Remove from heat.
Step 2
Pour hot coconut cream over chocolate chips and stir until glossy and smooth. Set aside.
For the cake:
Step 1
Preheat oven to 350°F. Grease and flour mini Bundt cakes pan.
Step 2
In a large bowl, mix flour, Florida Crystals® Regenerative Organic Light Brown Sugar, cocoa, baking soda, and salt until well combined. Add the oil, vanilla, vinegar, and water. Mix well.
Step 3
Pour batter into prepared pan. Fill half way through.
Step 4
Bake for 15 minutes or until toothpick comes out clean when inserted. Remove from oven and cool for 15 minutes. Carefully remove mini Bunt cakes from pan.
Step 5
Place the cakes in a cooling rack and cover with chocolate ganache. Decorate cakes with fresh fruits.
Chef's Tip
For a one 9-inch bundt cake, bake for 35-45 minutes or until a toothpick inserted in the middle of the cake comes out clean. Add cacao nibs to the chocolate ganache for texture and a deeper chocolate flavor.
YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.
- THE BANANA DIARIES, BRAND PARTNER