Mini Chocolate Gluten Free Bundt Cakes
Quick, easy, moist and delicious mini bundt cakes with chocolate ganache.
Servings: 12 mini cakes
Calories: 581kcal
Cost: $6
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)
- 3 cups dairy free chocolate I like enjoy life brand
- 1 1/2 cups dairy free milk
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.
Nutrition
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