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Up close overhead view of mini chocolate bundt cakes topped with glaze and sprinkles.

Mini Chocolate Bundt Cakes

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 1 hour
  • Yield: 4 mini cakes 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Description

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.


Ingredients

Scale
  • 1 cup whole wheat flour
  • 2 tablespoons unsweetened cocoa (Dutch-processed)
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2/3 cup unsweetened almond milk (or cashew milk)
  • 1/3 cup maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1/4 cup vegan mini chocolate chips
  • For the topping:
    • 1/2 cup vegan mini chocolate chips
    • 1 tablespoon natural almond butter
    • sprinkles (optional)

Instructions

  1. Preheat oven to 350F and grease 4 mini bundt pans.
  2. In a large bowl, whisk (or sift) together the flour, cocoa, baking soda and salt.
  3. Pour in the milk, maple syrup, oil and vanilla, and stir until the dry ingredients are incorporated.
  4. Fold in the 1/4 cup of chocolate chips and divide the batter into the prepared pans. They should be two-thirds full.
  5. Tap the filled pans on a hard surface to release any air bubbles and ensure the batter fills in all the creases in the pans.
  6. Bake for 16-18 minutes, or until a tooth pick inserted in the middle of the cakes comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
  8. For the topping, add the chocolate chips and almond butter to a small microwave-safe bowl and microwave on high for two 30-second intervals, stirring in between and after until smooth. Pour over the cakes, top with sprinkles and serve immediately, or let the chocolate set and serve later.
  9. Store leftovers at room temperature in an airtight container and enjoy within 4-5 days, or freeze for up to 3 months (without the chocolate glaze).

Notes

  1. If you don’t have mini-bundt pans, you can use a muffin pan to make cupcakes. The recipe will yield about 8 cupcakes, baked at 350F for 15-17 minutes.
  2. Make sure you grease your bundt pans thoroughly, especially in all the creases of pans that have detailed designs.
  3. The mini bundt pans used in this recipe measured 4-inches in diameter and 1.5-inches high. If your mini-bundt pans are smaller, you will get more cakes out of the recipe and you will likely need to reduce the bake time. If they’re larger, you will get fewer cakes and you will likely need to increase the bake time.
  4. The total time noted in the recipe card includes time for the cakes to cool.
  5. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

Keywords: mini bundt cakes, mini chocolate cakes