Mini Chocolate Bundt Cake with Raspberry Sauce

For the cake: Preheat oven to 350 F. Spray one 6-cup or two 3-cup size bundt pans with cooking spray; set aside.

In a large mixing bowl add flour, sugar, cocoa powder, baking soda and salt; stir well with a whisk. Add oil, Greek yogurt, egg whites and egg substitute. Beat using an electric mixer on low speed for 1 minute. Slowly add the coconut milk, espresso granules and vanilla and beat 1 minute longer. Pour batter into prepared bundt pan(s).

Bake for 17-23 minutes for the 3-cup bundt pan and 25 to 35 minutes for the 6-cup bundt pan, or until a wooden pick inserted near the center comes out clean. Remove pan(s) from oven and set on a rack.

Cool in the pan for 10 minutes. Invert cake out of the pan and cool completely on a wire rack. Use a long serrated knife to trim off any excess from the bottom of the cake, so it will sit flat on your serving platter.

For the raspberry sauce: In a large skillet add frozen raspberries and stevia. Over medium-low heat, cook the raspberries until they break down and are no longer frozen, about 5 minutes. Add the cornstarch and stir until thickened, about 3 minutes more.

Pour the sauce into a bowl or jar and let it cool to room temperature.

Serve about two tablespoons of sauce drizzled over each slice of cake. Leftover sauce can be stored in the refrigerator for about two weeks.

Note: I recommend tasting the raspberry sauce to make sure it is sweet enough for you. My frozen berries were tart, but the ones I bought a couple of months ago were sweeter.