Who loves eating little mini versions of their favorite food? These Mini Chocolate Bundt Cakes are what everyone needs to make their life complete. Mini bundt cakes are not only adorable to look at, but these Mini Chocolate Bundt Cakes are out of this world.
It’s hard to describe such an amazing flavor, which is why you need to make these yourself. Enjoy these chocolaty Mini Bundt Cakes at your favorite tea parties or eat around the house. Not one person is going to complain about how amazing these mini cakes are.
If you’re looking for other delicious desserts, why not also try Sugar-free Berry Galette Recipe or my Chocolate Zucchini Cake!
why you’ll love these mini bundt cakes
- A delicious twist on a classic dessert. Putting a new spin on an old recipe is always fun too. How many normal-sized bundt cakes have you had? Go small and you won’t go back!
- Chocolate! Chocolate is such a fun flavor and it’s the right flavor for these mini bundt cakes.
- Handheld dessert. Sometimes you just want a dessert that you can grab and go and these Mini Chocolate Bundt cakes meet all the criteria for an on the go dessert.
- An easy chocolate dessert. Only a handful of pantry staples needed – ready to gobble up in less than 30 mins!
ingredients you’ll need
- Oat flour
- Almond flour
- Eggs
- Unsweetened Applesauce
- Coconut Sugar
- Unsweetened Cocoa Powder
- Vanilla Extract
- Baking Soda
- Baking Powder
- Ganache: Dark chocolate and agave syrup.
how to make these mini bundt cakes
- Make your batter – Place all wet ingredients into a mixer and beat until fluffy. Add in remaining dry ingredients and mix until combined.
- Bake – Fill 5 mini bundt cake molds with batter and bake for 15-17 minutes.
- Make the ganache – melt the chocolate, stir in the agave, and drizzle over the cooled Mini Bundt Cakes.
- Serve and enjoy!
recipe notes and tips
- Use a preheated oven.
- Spritz your bundt pans with nonstick spray.
- Measure your flour accurately. It’s easy to add too much flour to the recipe, so the best way to measure flour is by using a scale. If you don’t have a scale, fluff your flour with a spoon then sprinkle it into your measuring cup, and use a knife to level it off.
- Allow the eggs to come up to room temp, before mixing.
- For solid chocolate, place the cakes in the freezer for 5 minutes or until chocolate hardens.
- To check the doneness, use a toothpick inserted near the center, if it comes out clean, then it’s done.
- If you don’t have mini Bundt molds, you can coat muffin cups with nonstick cooking spray and fill each cup two-thirds full. Then Bake for around 15 mins, remove and cool completely, then glaze as directed.
faq’s
can I make these bundt CAKES ahead of time?
These Mini Bundt Cakes can be made up to 2 days before serving. The cake can be frozen with ganache, or without. To freeze, loosely cover them with plastic wrap and freeze in a freezer-safe container for up to 1 month. Then thaw in the refrigerator overnight.
add-ins and variations
You can add a variety of topping and ingredients to these Mini Bundt Cakes, here are some ideas:
- Almond Slivers
- Chopped Walnuts
- Caramel Sauce
- Shredded Coconut
- Orange zest
can I make a full-sized bundt cake?
Yes, you can! Use a regular/large bundt cake pan. YOu’ll need to increase the baking time to around an hour. Keep an eye on the cake, you can always check the doneness by inserting a toothpick into the cake, if it comes out clean then it is done.
Other desserts you might like!
- No-Bake Healthy Cookie Dough Bars
- Chocolate Zucchini Cake
- Double Chocolate Banana Bread
- Keto Chocolate Cheesecake Mousse
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Mini Chocolate Bundt Cakes
Ingredients
- 1 c oat flour
- 1/4 c almond flour
- 2 eggs
- 1/4 c + 2 tbsp unsweetened applesauce
- 1/4 c coconut sugar
- 3 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
Ganache:
- 50 g dark chocolate
- 1 tsp agave
Instructions
- Preheat oven to 350F and prepare a mini bundt cake pan with non-stick spray. Place all wet ingredients into a mixer and beat until fluffy. Add in remaining dry ingredients and mix until combined. Fill 5 mini bundt cake molds with batter and bake for 15-17 minutes.
- Once cooled, melt the chocolate until smooth. Stir in agave and drizzle over cakes. For solid chocolate, place the cakes in the freezer for 5 minutes or until chocolate hardens.
Notes
- Use a preheated oven.
- Spritz your bundt pans with nonstick spray.
- Measure your flour accurately. It's easy to add too much flour to the recipe, so the best way to measure flour is by using a scale. If you don’t have a scale, fluff your flour with a spoon then sprinkle it into your measuring cup, and use a knife to level it off.
- Allow the eggs to come up to room temp, before mixing.
- For solid chocolate, place the cakes in the freezer for 5 minutes or until chocolate hardens.
- To check the doneness, use a toothpick inserted near the center, if it comes out clean, then it's done.
- If you don't have mini Bundt molds, you can coat muffin cups with nonstick cooking spray and fill each cup two-thirds full. Then Bake for around 15 mins, remove and cool completely, then glaze as directed.
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