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Mini Bundt Cakes with Chayote

Mini Bundt Cakes with Chayote squash are low in  calories, fiber packed cocoa powder mini bundt cakes, so light and easy to make !

Course Dessert
Cuisine Mexican
Keyword Mini Bundt Cakes with Chayote
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 mini bundts
Author 2pots2cook

Ingredients

  • Butter for the pan
  • 2 eggs
  • 6 Tbsp sugar
  • 1 cup finely grated Chayote
  • 1 cup all purpose flour
  • 1/3 cup vegetable oil
  • 6 Tbsp ground hazelnut or walnuts
  • 1 Tbsp vanilla bourbon extract
  • 2 Tbsp semi sweet cocoa powder
  • 1 Tbsp baking powder
  • 3 Tbsp sour cream
  • 1 tsp cinnamon powder
  • Icing sugar to dust before serving

Instructions

  1. Butter mini bundt cakes or muffin pans and leave the dish aside.

  2. Preheat the oven to 180 C / 356 F.

  3. In medium sized bowl, mix eggs and sugar first. Add the rest of ingredients and combine until everything is well incorporated.

  4. Fill 2/3 of mini bunt dishes or muffin cups.

  5. Bake for 15 minutes and check with tooth pick if finished.

  6. Once done, take the dish out and leave the bundts to cool in the pan.

  7. Once cooled, take them out and serve, dusted with icing sugar to taste.