Deliciously vegan, these mini bundt cakes are just perfect! They are made with so many good and healthy things: chestnut purée, almonds, coconut flour, soy yogurt... They are dense and flavorful, it's just like you'd have a bite of a big bundt cake!
Preheat your oven at 390°F (200°C) and grease 8 cupcake 'holes' or mini bundt cake pans.*
Whisk all you dry ingredients together in a medium bowl.
In another bowl, whisk well the brown sugar, unsweetened chestnut purée and soy yogurt.
Add the wet ingredients into the dry ingredients and mix well with a spatula. This should be a rather heavy batter (for a dense muffin!).
Fill the holes evenly (50 grams for the cupcakes, 100 grams for an 4-inch pan).
Bake for 6 minutes, then turn down your oven temperature to 300°F (150°C) and bake for a further 8 minutes.
Remove from the oven and let cool 5 minutes. In the meantime, make the glaze if desired:
Simply whisk the ingredients together and pour it on your amazing muffins!
*You can grease 7 cupcake 'holes' and 1 one 4-inch bundt cake pan.