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neapolitan mini bundt cakes
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Servings: 6


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Step 1

Preheat oven to 300°

Step 2

In a medium bowl mix flour, baking soda, and xanthan gum and set aside.

Step 3

In a large bowl mix your eggs, oil, sugar, vinegar, and milk.

Step 4

Now slowly add in your flour and mix until combined.

Step 5

Next separate your batter evenly into three separate bowls.

Step 6

In your first bowl add 3 teaspoons of strawberry flavoring, three drops of red food coloring, and six drops of pink and mix together. ( you can adjust the color amount however you like this is just what I used )

Step 7

In your second bowl add one leveled tablespoon of cocoa powder and mix.

Step 8

In your third bowl add a half teaspoon of vanilla, and mix.

Step 9

Lightly grease your mini Bundt cake pan with nonstick spray.

Step 10

Now add one drop of each color batter with a spoon and then continue to layer.

Step 11

Place in preheated oven and bake for approximately 20 to 21 minutes.

Step 12

In a small microwave safe bowl add your 1/2 cup of chocolate chips and 3 teaspoons of coconut milk. Microwave for 20 seconds then stir, microwave for another 20 seconds and stir again. If not melted at this point, microwave just a few more seconds. Now add in your last 3 teaspoons of coconut milk and stir again. Let cool and then place in a piping bag and pipe onto bundt cakes.

Step 13

Add a half container or 4 ounces of cream cheese and coconut milk to a large bowl. Blend until creamy. Next add in 1 1/2 cups of powdered sugar and blend again. Lastly add in a 1/2 teaspoon of strawberry flavoring , 1 drop of pink food coloring, and 1 teaspoon coconut milk. Transfer icing to a piping bag and pipe onto bundt cakes.

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