Thank you for all the entries for the Vigilant Eats Oatmeal Superfood giveaway! It was so much fun hearing from a lot of the “silent” readers of Fork & Beans–I loved seeing new names and reading what you had to say. All of your comments mean a great deal to me on a daily basis and bring a smile to my face! Did I say thank you already?? :)

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And with no further ado, the 2 lucky winners are:

  1. Marcia Schmidt who wrote: “Already like you on Facebook and follow you on Pinterest. So excited for this giveaway!”
  2. Jackie who wrote: “Awesome! I’m excited! =)”

Send me an email over at myforkandbeans@gmail.com with your address.

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But for those who did not win, be sad not! I made you a dozen gluten, egg and dairy-free chocolate bundt cakes that I must say, are one of my most favorite and tastiest recipes. I am truly proud of the flavor and texture of these bad boys…See? We are all winners!

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Mini Chocolate Bundt Cakes Recipe

Gluten, egg, dairy, and soy-free

Makes 12 mini bundt cakes

INGREDIENTS:

  • 3/4 c. non-dairy chocolate chips (I love EnjoyLife brand)

Dry ingredients (combine together in a medium bowl):

Wet ingredients (combine together in a small bowl):

  • 1 c. non-dairy milk, room temp
  • 1/3 c. oil
  • 1 Tb apple cider vinegar
  • 1/2 tsp vanilla

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Grease a 12 mini bundt cake pan.
  3. After combining both wet and dry ingredients together separately, make a well in the middle of the dry ingredients.
  4. Pour wet ingredients and mix with a wooden spoon until just combined.
  5. Fold in 3/4 c. non-dairy chocolate chips.
  6. Bake for 18-20 min or untiltoothpick comes out clean.
  7. Allow to sit in the pan for 5 min.
  8. Cool on wire baking rack with a piece of parchment paper on the counter, under the rack.

Icing Glaze Recipe

  • 1 1/2 c. powdered sugar
  • 1/4 c. melted coconut oil
  • 2 Tbs hot water
  • 1/2 tsp vanilla extract

*For chocolate glaze, add 2 Tb melted chocolate and increase powdered sugar by the tablespoon until desired consistency is attained.

  1. Combine sugar into melted oil.
  2. Add vanilla and water until thick but thin enough to stir with ease.
  3. Add more water if too thick or more powdered sugar if too thin.
  4. Gently spoon icing over cakes until tops are covered.

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