Mini Red Velvet Bundt Cakes

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 mini cakes

Ingredients:

Red Velvet Bundt Cakes

• 1 ¾ cups Flourish Vanilla Protein Pancake Mix 
• 2 teaspoon cacao powder
• ½ teaspoon baking soda
• ¾ cup coconut oil
• ½  cup cane sugar
• 1 large egg
• 2 teaspoon red food color
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• ½  cup almond milk
• 2 teaspoons apple cider vinegar

Cream Cheese Frosting

• 1 (8 oz) package cream cheese, soft
• 2 teaspoons vanilla extract
• 1 ½ cup powdered erythritol
• 1 pint raspberries (optional)

1. Preheat the oven to 350°F.
2. Grease and flour 6 mini bundt pans and set aside.
3. Sift together Flourish Vanilla Protein Pancake Mix, cacao powder, and baking soda and set aside.
4. With a hand mixer, beat coconut oil and sugar until well combined; add egg, red food color, and salt and mix well. Scrap sides of bowl. Add almond milk and vinegar and blend again, until combined..
5. Add dry ingredients and mix until just combined.
6. Divide cake batter evenly into 6 cake pans and place in preheated oven. Bake for approximately 13 - 15 minutes or until cakes bounce back when lightly pressed in the center with a finger
7. Allow to cool for 5-10 minutes before turning over and removing from the pan. Let cool before frosting.
8. For cream cheese frosting, beat soft cream cheese with vanilla extract and gradually add powdered sugar.
9. Fill frosting in a piping bag or frost cakes with a spoon. Decorate with raspberries, chocolate, or chocolate covered strawberries. Your choice!