Allianna's Kitchen

menu icon
search icon
×

Published: · Modified: by · This post may contain affiliate links · 4 Comments

Mini Dairy Free Chocolate Cakes

jump to recipe / print recipe

These Mini Dairy Free Chocolate Cakes are super fun and easy to make! We love making these treats into mini bundt cakes. The soft and moist chocolate grain free cake combined with dairy free chocolate ganache is to die for. Plus these little cakes freeze well which means you can make these cakes far in advance!

Mini chocolate cakes with dairy free chocolate ganache being drizzled on top.

This recipe was inspired by my childhood favorite dessert-boxes chocolate cake! When I first found out gluten was making me so sick I thought I would never be able to eat cake again. Boy was I wrong! This cake is delicious, moist and it hits the spot! If you love a good chocolate recipe like I do, check out my Chocolate Covered Oranges, Vegan Chocolate Truffles, and Vegan Milkshake. If you enjoy this recipe, you will also enjoy my Gluten Free Orange Cake as well.

Jump to:

Why This Recipe Works

  • First off, it is super simple to make! You can have this cake in the oven in under 15 minutes.
  • This cake is so moist which can be hard to come by with gluten free cakes.
  • The chocolate ganache on top of this cake is so silky and smooth.
  • This recipe is naturally dairy free, gluten free, soy free, grain free and paleo friendly.
  • I make this cake every year on my birthday and top it off with my favorite Homemade Raspberry Jam.
  • You can make this cake in advance and freeze it which means it is a great option for the nights you have company but do not want to spend all night in the kitchen!

Ingredients

Gluten free chocolate cake ingredients in small glass bowls on the counter.

Dry ingredients

  • Almond flour-One of my go to’s when I am baking gluten free! Do not swap this out as not all flours are created equally so be sure to stick with almond flour. I like the Costco brand. 
  • Tapioca flour-This holds everything together. Think of tapioca flour as the cornstarch of paleo cooking. It is a binder!
  • Coconut flour-I love adding this to the blend. 
  • Coconut sugar-To sweeten. 
  • Cacao powder-This is what gives this chocolate cake its flavor! Be sure to get the unsweetened kind.   
  • Baking soda-To help the cake rise. 
  • Sea salt-To add a nice touch.
Wet ingredients for chocolate cake in small glass bowls on a counter.

Wet Ingredients

  • Eggs-To bind everything together. 
  • Almond milk & water-To keep this cake nice and moist! You can substitute it with coconut milk.
  • Coconut oil-This helps with keeping the cake nice and moist.
  • Apple cider vinegar-This helps this cake bake! It herpes the baking soda with its rising properties. 
  • Vanilla -To taste.

Optional Dairy Free Chocolate Ganache

  • Dairy free milk-I like almond milk.
  • Dairy free chocolate chips-I love the Hu brand.

See the recipe card below for a full list of ingredients and measurements.

Substitutions And Variations

  • Tapioca flour-You can also use arrowroot powder in place of tapioca flour.
  • Coconut oil-You can also use olive oil.
  • Dairy free milk-Any kind of dairy free milk will work although, almond milk is my favorite!

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

Step By Step Instructions

Chocolate cake dry ingredients in a glass bowl.
Step #1: Preheat the oven to 350 degrees F. Then, mix all of the dry ingredients in a bowl until the mixture is all mixed throughout.
Wet chocolate cake ingredients mixed with dry chocolate cake ingredients.
Step #2: Add in the wet ingredients into the dry ingredients mixture and mix until smooth.
Wet chocolate cake batter in mini silicone bundt pans.
Step #3: Spray the mini bundt pans with cooking spray oil and evenly distribute the batter. Bake for 30 minutes or until you can stick a fork in the cake and it comes out clean. Then, add the optional chocolate sauce if desired.

Equipment Needed

  • I love using silicone molds, they are super easy to clean and I find that things are less likely to stick. I get my mini bundt cake molds from Amazon or Walmart.
  • Large mixing bowl.

Expert Tips

  • Tip #1: To ensure the cake is cooked all the way through, you can stick a fork in. If the fork comes out clean, the cake is done!
  • Tip #2: Allow the cake to completely cool prior to adding the chocolate sauce.

Recipe FAQs

How can I make chocolate cupcakes?

You can follow the same instructions and make these into cupcakes.

How can I prevent cake from sticking to the pan?

You can spray the molds with avocado oil prior to using.

How can I add a jam filling?

I love drizzling the jam on top!

Mini chocolate bundt cake on a plate with silky chocolate ganache on top.

Storage Instructions

  • You can store this recipe in the fridge for up to 1 week.
  • To ensure freshness, be sure to store the cupcakes in an air tight container.

Other Dairy Free Chocolate Dessert Recipes

be sure to download my go to guide with all of my favorite healthy swaps!

download your free guide
mini gluten free bundt cakes on a plate with chocolate ganache

Mini Chocolate Gluten Free Bundt Cakes

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 mini cakes
Author Allianna Moximchalk
581kcal
Cost $6
Print Recipe Pin Recipe

Equipment

  • mini bundt silicone pans

Ingredients

Dry ingredients:

  • 3 cups almond flour
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 2 cups coconut sugar
  • 1 1/2 cups cacao powder
  • 2 tsp baking soda
  • 1 tsp salt

Wet ingredients:

  • 4 eggs
  • 1 1/2 cup almond milk
  • 1 cup water
  • 1/2 cup coocnut oil melted
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract

For the dairy free chocolate ganache: (optional)

To bake:

  • cooking spray oil I like avocado oil spray

Instructions

  • Preheat the oven to 350. Combine all of the wet ingredients into one bowl and all of the dry ingredients in a separate bowl and mix. Then, combine the two and mix throughout. Now, spray the mini bundt pans with cooking oil spray and divide up the batter evenly. Bake for 30 minutes or until you can poke with a fork and it comes out clear. Allow the cakes to cool for a half hour prior to removing from a pan. While the cakes are cooling make the chocolate ganache. Place the chocolate chips and milk in the microwave for 30 seconds, then whisk and place in the microwave again for 30 seconds. Whisk again and place them in the microwave for another 30 seconds. At this point the chocolate should be nice and smooth. Pour the chocolate over the mini bundt cakes and serve.

Notes

Storage: You can store this recipe in the fridge for up to 1 week. 
Nutrition: The nutrition in this recipe is an estimate and cannot be guaranteed. 
Servings: This recipe yields approximately 12 mini cakes. 
Quick, easy, moist and delicious mini bundt cakes with chocolate ganache.
Serving: 1cake | Calories: 581kcal | Carbohydrates: 74g | Protein: 14g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 513mg | Potassium: 230mg | Fiber: 11g | Sugar: 41g | Vitamin A: 195IU | Vitamin C: 2mg | Calcium: 219mg | Iron: 6mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

More Gluten Free & Dairy Free Dessert Recipes

Reader Interactions

Comments

  1. Emily says

    Can you use regular sugar instead of coconut sugar?

    Reply

  2. Lori says

    5 stars
    These are so good and easy to make. Such a great treat when you are craving something sweet 😋

    Reply
5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating