Ice Cream Mini Bundt Cakes

Recipe characteristics

• Rich and creamy texture
• No oven required
• No-bake dessert that combines a dark chocolate base, creamy coconut  layer, and tangy and sweet sour cherry drizzle
• Dietary requirements: vegan (dairy-free, egg-free), gluten-free, grain-free, and soy-free

Notes on ingredients

• Cashews: They provide a rich and creamy texture.  Make sure to soak them at room temperature for at least 4 hours.
• Coconut cream: Always use full-fat canned coconut milk or the cupcakes won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. 
• Dark chocolate: For this recipe I used dark chocolate with 85% cocoa solids.
• Agave syrup: If substituting agave syrup with maple or vice versa, the exact same amounts are to be used.  Choose golden maple syrup with a light amber color.
• Sour red cherries: Sour cherries, chocolate base, and rich and creamy coconut filling are such a dream pairing. If you can’t find fresh sour red cherries, then go for the frozen ones !
• Agar powder: Agar powder is a vegan and vegetarian gelatin substitute, produced from a sea vegetable. It is flavorless and odorless and often used as a thickening agent for making jelly, cakes and jams.

How to make it

SOAKING CASHEWS:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.

NOTE: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.

Coconut layer

• Drain cashews well and place them into a high-speed blender. Add coconut cream, lemon juice, and agave syrup, and blend at high speed until smooth and creamy.
• Pour the filling into 6 small silicone bundt cake molds. Place the cupcakes in the freezer to firm up for 4-5 hours or until completely firm.
• Note: Make sure to leave enough space for a thin chocolate layer on top of each cupcake.

Chocolate base

• Melt chocolate over low heat in a medium pot. Let it cool down a bit.
• Once the coconut layer has set, add the dark chocolate base layer using a spoon to evenly distribute the chocolate.
• Freeze briefly till set.

Cherry sauce

• For the cherry drizzle, put frozen or fresh red sour cherries into a small pot. Heat on medium heat until the cherries have broken down slightly. Add in the agave syrup and stir until combined.
• Remove from the heat and place the mixture into a high-speed blender, add agar powder, and blend briefly until smooth. Adjust sweetness if necessary.
• Return to the pot and heat the mixture to a light simmer and continue to cook for 2 – 3 minutes while stirring constantly.
• Let it cool until lukewarm. Don’t let it cool down completely because once cold, the cherry sauce mixture will thicken quickly.
• Remove cupcakes from the molds and carefully drizzle the sauce over each cupcakes. Having the cherry sauce and the cupcakes at the right temperature is essential for this. You might need a little bit of practice, but it’s very easy once you get it. 
• Place the cupcakes in the fridge for about 30 minutes or until the cherry topping has set.
• Alternatively, drizzle each cupcake with melted dark chocolate.

Serving suggestion

Top each cupcake with cherries, mint leaves, and edible flowers.

Storing

Store leftover cupcakes in the fridge or store in the freezer for up to 3 months for optimal flavor.

Ice Cream Mini Bundt Cakes

Nensi Beram

Delicious Ice Cream Mini Bundt Cakes combine the dark chocolate base, rich and creamy coconut  layer, and tangy and sweet sour cherry drizzle. A perfect summer treat for any occasion!

Share on Facebook Pin Recipe Print Recipe

Prep Time 45 mins

Cuisine Gluten-free, Vegan

Servings 6

Calories 381 kcal

Equipment

• High-speed blender
• Silicone bundt cake molds
• Silicone spatula

Ingredients

  

1x2x3x

Coconut layer (makes 6)

• 150 g cashews previously soaked in water for minimum 4 hours
• 150 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
• 20-30 ml lemon juice
• 60-70 ml agave syrup

Chocolate base

• 100 g dark chocolate (85% cocoa)

Cherry sauce (for the drizzle)

• 150 g sour red cherries fresh or frozen
• 1-2 tablespoons agave syrup
• 2 g agar powder 1 level teaspoon

Instructions

 

• SOAKING CASHEWS:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.

  NOTE: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.

  Always use full-fat canned coconut milk or the cupcakes won't turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. 

Coconut layer

• Drain cashews well and place them into a high-speed blender. Add coconut cream, lemon juice, and agave syrup, and blend at high speed until smooth and creamy.
• Pour the filling into 6 small silicone bundt cake molds. Put the cupcakes in the freezer to firm up for 4-5 hours or until completely firm.
• Note: Make sure to leave enough space for a thin chocolate layer on top of each cupcake.

Chocolate base

• Melt chocolate over low heat in a medium pot. Let it cool down a bit.
• Once the coconut layer is set, add the dark chocolate base layer using a spoon to evenly distribute the chocolate.
• Freeze briefly till set.

Cherry sauce (for the drizzle)

• For the cherry drizzle, put frozen or fresh red sour cherries into a small pot. Heat on medium heat until the cherries have broken down slightly. Add in the agave syrup and stir until combined.
• Remove from the heat and place the mixture into a high-speed blender, add agar powder, and blend briefly until smooth. Adjust sweetness if necessary.
• Return to the pot and heat the mixture to a light simmer and continue to cook for 2 – 3 minutes while stirring constantly.
• Let it cool until lukewarm. Don't let it cool down completely because once cold, the cherry sauce mixture will thicken quickly.
• Remove cupcakes from the molds and carefully drizzle the sauce over each cupcakes. Having the cherry sauce and the cupcakes at the right temperature is essential for this. You might need a little bit of practice, but it’s very easy once you get it. 
• Place the cupcakes in the fridge for about 30 minutes or until the cherry topping has set.
• Alternatively, drizzle each cupcake with melted dark chocolate.

Serving suggestion

• Top each cupcake with cherries, mint leaves, and edible flowers.

Storing

• Store leftover cupcakes in the fridge or store in the freezer for up to 3 months for optimal flavor.

Notes

SOAKING CASHEWS:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.

NOTE: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.

Always use full-fat canned coconut milk or the cupcakes won't turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. 

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts

Ice Cream Mini Bundt Cakes

Serving Size

 

6

Amount per Serving

Calories

381

% Daily Value*

Fat

 

27

g

42

%

Sodium

 

10

mg

0

%

Carbohydrates

 

32

g

11

%

Fiber

 

3

g

13

%

Sugar

 

14

g

16

%

Protein

 

7

g

14

%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword bundt cake recipe, frozen dessert, ice cream cupcakes, vegan bundt cakes