“It’s a bundt!”
These mini cakes may have holes in the middle, but they’re full of flavor! Don’t let their small stature fool you, either — each gluten-free mini bundt cake is mightily satisfying, thanks to filling almond flour (a favorite grain-free flour), and the decadent combination of chocolate, coconut and raspberry. The recipe easily multiplies for big celebrations; make a bunch of bundts for your next brunch or special gathering!
Mini Chocolate Bundt Cakes with Raspberries and Coconut
Ingredients
- 1 cup almond flour
- 2/3 cup cocoa powder
- 2 eggs
- 1/2 cup organic turbinado sugar
- 4 oz unsweetened applesauce
- 1/4 cup milk chocolate chips
- 1 tsp coconut oil
- 2 tbsp unsweetened coconut flakes
- 1/4 cup freeze dried raspberries, crushed
Instructions
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Preheat oven to 350 F.
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Combine flour, cocoa powder, eggs, sugar, and applesauce.
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Spoon into mini bundt cake molds.
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Bake for 20-25 minutes.
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Microwave chocolate chips with coconut oil for 60 seconds. Stir well and drizzle over cakes.
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Top with coconut & raspberries.
Recipe Notes
Get all the ingredients you need for this recipe now!
Need a bigger bundt for your brunch? Try this Coffee Mocha Bundt Cake recipe.