Dark Chocolate Mini Bundt Cakes

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These decadent mini dark chocolate bundt cakes are vegan and paleo topped with a sweet berry glaze. Perfect mother’s day or spring treat!

Here’s the thing about mini bundt cakes: They’re bigger than a cupcake but still count as “single-serve”. They bake faster and fluffier than a whole non-mini cake. They are exceptionally glaze-able, that pool in the center is a very sweet bonus. They are cute and perfect for spring or mother’s day or tuesday or any day. That might be more than one thing, but I just love them a lot a lot.

This particular mini bundt moment is a very decadent one. Melted dark chocolate in the batter makes them super (sorry in advance) moist, but not in the mushy fudgy sort of way. They still fluffy too. This cake texture might be the most reminiscent of the freakishly perfect boxed cake memories of my childhood I’ve ever pulled off vegan and grain-free, the crumb is just my favorite thing.

Chocolate Mini Bundt Cake Ingredients

Besides a whole bar of dark chocolate melted and mixed in, we are workign with:

  • Applesauce. Or pumpkin puree would be a okay. Mashed banana even if you feel so inclined, although may not turn out quite AS fluffy. But still yum.
  • Almond butter. Or your favorite nut/seed butter.
  • Maple syrup. Or agave or honey. Liquid sweetener of choice. You get me.
  • Dark chocolate. And a high quality variety please. Chips will work, or chop up an entire bar. Personally I used Hu’s Cashew Butter Raspberry bar and 11/10 recommend that move.
  • Coconut flour. You may not always love it, but you will absolutely love it here.
  • Cocoa powder. The second half of our dry ingredient mix, equal parts as the coconut flour.
  • Baking soda and salt.

Dairy-Free Raspberry Glaze

You have two options here: coconut butter or powdered sugar.

Coconut butter glaze. This is the paleo and refined sugar free path, but its a little trickier to get the consistency right. Coconut butter can be a bit finicky when it comes to temperature, so make sure all your ingredients are room temp or warmer before mixing. If it clumps up, slowly add non-dairy milk and just keep whisking. Its quite dreamy when you get it right.

Powdered sugar glaze. This is the easier option, just raspberry puree and powdered sugar. Much sweeter, much less finicky, but the choice is yours.

Tips For The Best Mini Chocolate Bundt Cakes

  1. Make sure all ingredients are at room temperature. When you are working with dark chocolate in the batter, any chilly ingredients will make the batter seize up and hard to mix.
  2. Grease your bundt pans REALLY well. And let them cool for at least 30 minutes before flipping them out to avoid any sticking and cake splitting.
  3. Toothpick test them or gently press the middles to make sure they’re done. Any mushy feeling and leave them another 5 minutes.
  4. The cake is so rich you don’t even need the glaze. So good on it’s own. So good with ice cream on top too.


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Dark Chocolate Mini Bundt Cakes

4 from 1 reviews

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 cakes 1x
  • Category: chocolate
  • Method: baking
  • Cuisine: american

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These decadent mini dark chocolate bundt cakes are vegan and paleo topped with a sweet berry glaze. Perfect mother’s day or spring treat!




  • 1/4 cup (60g) applesauce
  • 1/2 cup (125g) almond butter
  • 1/3 cup (105g) maple syrup
  • 2 flax eggs (2 tbsp flax meal + 6 tbsp warm water)
  • 2oz dark chocolate, melted*
  • 3 tbsp (23g) coconut flour
  • 3 tbsp (19g) cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt


  • 6 tbsp (95g) coconut butter
  • 1 tbsp (20g) maple syrup
  • 34 tbsp raspberry puree (use a high speed blender or strain out seeds after pureeing)


  1. Preheat the oven to 350F.
  2. Whisk together applesauce, almond butter, maple syrup, and flax eggs (all should be at room temp).
  3. Add melted chocolate and stir to combine.
  4. Add dry ingredients and mix.
  5. Spoon into 4 well greased mini bundt pans and smooth the tops.
  6. Bake for 28-30 minutes at 350F.
  7. Cool for at least 30 minutes before flipping out of the pans on a cooling rack to cool completely.
  8. For the glaze, combine all ingredients in a small saucepan over medium heat and stir until smooth.
  9. Glaze cooled cakes. Top with raspberries and chocolate.


*I used Hu Raspberry Dark Chocolate

**Or if you don’t have coconut butter, whisk 1 cup powdered sugar with 3-4 tbsp raspberry puree


  • Serving Size: 1 cake
  • Calories: 489
  • Sugar: 30g
  • Sodium: 287mg
  • Fat: 27g
  • Saturated Fat: 6g
  • Carbohydrates: 53g
  • Fiber: 16g
  • Protein: 14g

Keywords: gluten free, grain free, paleo, coconut flour, glaze, dairy free, healthy, mothers day, spring, raspberry

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