By Brandi Black, RHN
Estimated reading time: 4 minutes
Nothing says “the holidays are here!” quite like baking a festive bundt cake. These mini chlorella bundt cakes are soft, sweet, and a perfect holiday treat. Made with plant-based and antioxidant rich ingredients such as unsweetened applesauce, matcha green tea powder, and Sun Chlorella Powder, this recipe will help your holiday baking become healthier.
Known for being a nutrient dense green algae, Sun Chlorella Powder may not seem like a typical cake baking ingredient. However, adding chlorella to cake or muffin batter is an easy “ health hack” for adding a vitamin and mineral boost to your baking and staying nourished during the holidays. When blended with other flavors and used in moderate amounts, you’d never know there was a powerful green superfood in your cake. You can even add Sun Chlorella Powder to savory holiday dishes like mashed potatoes.
For this recipe, you’ll need a few pieces of special equipment: a bundt cake pan, a sheet pan, and an electric mixer.
What’s the Difference Between a Bundt Cake and a Regular Cake?
Bundt cakes aren’t associated with one specific recipe but get their name from being cooked in bundt cake pans— a type of decorative cake mold.
Bundt cake pans come in all different sizes and designs, which yield beautiful looking cakes that can be decorated and iced in many different ways. The major benefit of using bundt cake pans over regular cake pans is that they’re a foolproof way to make visually appealing, perfectly baked masterpieces. No pastry chef training is required!
A bundt cake pan is round and has a signature donut-shape with a hole in the center, which exposes the cake batter to the oven’s temperature to be cooked more evenly and quickly.
Since the cake batter is exposed to higher temperatures in a bundt cake pan than in a regular cake pan, dense, moist cake batters (such as coffee cakes), work best for baking bundt cakes.
How to Decorate Mini Chlorella Bundt Cakes
To decorate these mini chlorella bundt cakes, we used pre-made vegan vanilla frosting. Feel free to get creative with the decorating if you have other festive ingredients on hand, such as little pieces of crushed candy canes. You may even want to try whipping up your own vegan frosting at home with ingredients such as vegan butter, powdered sugar, and coconut milk.
Now, it’s time to put on your favorite holiday tunes and get the baking started.
Mini Vegan Chlorella Bundt Cakes Recipe
3 tsp Sun Chlorella Powder
2 tsp matcha powder
1 ½ cups unsweetened applesauce
1 ½ cups vegan butter, at room temperature
1 ½ cups sugar
2 ¼ tsp baking powder
½ tsp salt
3 cups flour (we used noosh – keto baking flour)
1 tbsp vanilla extract
¼ tsp almond extract
¾ cup nut milk
Tub of vegan vanilla frosting
Small container of raspberries
¼ cup vegan powdered sugar
Preheat oven to 350⁰F.
Place the room-temperature vegan butter into a medium bowl and mix using an electric mixer until softened.
Slowly incorporate the sugar into the butter while still mixing.
Gradually add the applesauce to the butter mixture and continue to mix on low.
Add the baking powder, salt, vanilla extract, almond extract, and Sun Chlorella Powder to the butter mixture while continuing to mix on low.
Next, slowly add the flour and milk.
Stir until everything is well mixed. (Batter may seem lumpy based on the type of flour you use)
Grease a sheet pan with vegan butter to ensure the mini cakes won’t stick.
Finally, pour the mixture into a mini bundt cake pan and try to spread the batter as evenly as possible. (leave about ¼ inch empty for overflow)
Bake for 25-30 minutes.
Let cool in pan for 10 minutes, then remove. To ensure the bundt cakes don’t crumble, place a flat baking sheet on top of the bundt cake pan, flip it over, and slowly lift the pan to remove the cakes.
Transfer to a cooling rack and cool for another 10 minutes.
Once cooled, top with desired toppings like vegan vanilla frosting, raspberries and vegan powdered sugar. Add any other garnishes you may like.
Author: Brandi Black, RHN