Tahini glazed mini chocolate bundt cakes

Delicious and ridiculously moist mini-bundt cakes with a deep chocolate flavour and and topped with a slighlty sweet tahini-flavoured glaze. Can be made GF.

170 g flour (use rice flour for GF)
90 g light brown sugar
45 g cocoa powder
1 + 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground coffee (optional)
205 ml water
1 tsp white wine vinegar
80 ml sunflower, grapeseed or canola oil

Glaze:
40g icing sugar
2 tbsp water/milk of your choice (using milk makes the glaze more opaque)
1 generous tbsp tahini

View the full recipe at Lemon Pie and Tie&dye →