Mini Chocolate Bundt Cakes

These Mini Chocolate Bundt Cakes are the perfect small-batch chocolate dessert with a soft and fudgy texture and a rich chocolate glaze. You only need 10 ingredients, they’re dairy-free, and sweetened with just maple syrup and chocolate chips.

Why you’ll love these mini chocolate cakes

• You don’t need an electric mixer, just a bowl, whisk and spatula.
• It’s a small-batch recipe, making just four individual-sized bundt cakes.
• If you don’t have mini bundt cake pans, you can use a muffin pan to make cupcakes.
• They’re dairy-free and vegan, made without butter, milk or sour cream.
• Except for the chocolate chips, the recipe is refined sugar-free.

Details on the ingredients

Whole wheat flour – This is usually my flour of choice for baking. It’s more absorbent than white flour so it works well with the wet ingredients in this recipe to create a fudgy texture.

Cocoa – I used unsweetened Dutch-processed cocoa. It’s darker in colour compared to natural cocoa, so it produces a rich and dark chocolate cake. 

Nut milk – You can use almond or cashew milk, just make sure it’s unsweetened. You can also use cow’s milk if you don’t need this recipe to be dairy-free or vegan.

Maple syrup – This naturally sweetens the bundt cakes. I haven’t tested this recipe with another sweetener, but honey and agave syrup are usually good substitutes for maple syrup. (Just note that honey will make these cakes non-vegan).

Extra virgin olive oil – Just a little for added moisture.

Vanilla extract – Enhances the flavour. Make sure you use real extract and not artificial.

Baking soda – For leavening.

Kosher salt – It also enhances the flavour of the other ingredients.

Chocolate chips – I added vegan mini chocolate chips to the batter and used them for the glaze too. Feel free to use full-sized chocolate chips or chocolate chunks.

Almond butter – Not pictured above, but I like to add a tablespoon to the melted chocolate glaze to thicken it up. It also helps it not fully harden so the glaze is easy to cut into. If you don’t have almond butter, you can use another type of nut or seed butter.

Sprinkles – Also not pictured above and completely optional. To keep this dessert vegan, use vegan sprinkles.

How to make mini chocolate bundt cakes

In a large bowl, whisk together the dry ingredients. If your cocoa is lumpy, sift it into the other ingredients.

Add the nut milk, maple syrup, oil and vanilla, and stir until combined.

Fold in the chocolate chips.

Divide the batter into four greased mini bundt pans. Bake on 350F for 16-18 minutes.

Cool for 10 minutes before turning the cakes out onto a wire rack to cool completely.

For the chocolate bundt cake glaze, heat some chocolate chips and almond butter in the microwave and stir until smooth. Pour over the cooled cakes and top with sprinkles (optional).

How do you prevent mini bundt cakes from sticking?

• Make sure you grease your bundt pans thoroughly, especially in all the creases of the pans. (This is particularly important for pans with detailed designs).
• I find non-stick cooking spray is easy and works well, but you can also grease the pans with butter and a light dusting of flour. 
• Let the cakes cool slightly in the pan before turning them out onto a wire rack. This helps them firm up and release from the pans easily. 

Can you use another type of flour for this recipe?

I’ve only tested this recipe with whole wheat flour, so I can’t say for certain how other flours will work.

All-purpose white flour isn’t as absorbent as whole wheat flour, so I would caution against a 1:1 substitution in this recipe. If white flour is your preference, you will likely need to adjust the quantity of flour used. 

Storage and freezing

With or without the glaze, these cakes are best stored in an airtight container at room temperature. However, if you live in a warm environment, I suggest storing the glazed cakes in the fridge.

If stored properly, they should last for 4-5 days.

If you’d like to freeze these mini bundt cakes, I would do so without the glaze and sprinkles. Just let the cakes cool completely, then wrap them individually in plastic wrap. Place them in an airtight container and freeze for up to 3 months. Defrost at room temperature and add the chocolate glaze and sprinkles when ready to eat.

Key recipe tips and substitutions

• Be careful not to overfill the cake pans with batter. I usually fill them about two-thirds full.
• The cake batter will be thick. Use a spatula to spread it out in each pan and tap the filled pans on a hard surface to release any air bubbles. 
• The chocolate glaze is optional. If you opt for it, you can either pour the chocolate glaze over the mini cakes and let it set up, or you can add it to the cakes just before serving for a warm and gooey chocolate dessert.
• Instead of the glaze and sprinkles, you can top the cakes with chocolate frosting, whipped cream or an icing sugar glaze.

More chocolate cake recipes

• Easy Vegan Chocolate Sheet Cake
• Blood Orange Chocolate Cake
• Healthy Chocolate Zucchini Cake
• Air Fryer Chocolate Cake
• Almond Flour Chocolate Cake

If you make these mini chocolate bundt cakes, I would love to hear what you think in the comments below.

HUNGRY FOR MORE?  Follow Crumb Top Baking on Instagram, Pinterest and Facebook!

Print