Mini Chocolate Bundt Cakes with Raspberries and Coconut
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course:
Dessert
Keyword:
cake
Servings: 6
Calories: 280 kcal
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
-
Preheat oven to 350 F.
-
Combine flour, cocoa powder, eggs, sugar, and applesauce.
-
Spoon into mini bundt cake molds.
-
Bake for 20-25 minutes.
-
Microwave chocolate chips with coconut oil for 60 seconds. Stir well and drizzle over cakes.
-
Top with coconut & raspberries.
Recipe Notes
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Nutrition Facts
Mini Chocolate Bundt Cakes with Raspberries and Coconut
Amount Per Serving
Calories 280
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Cholesterol 56mg19%
Sodium 29mg1%
Potassium 196mg6%
Carbohydrates 34g11%
Fiber 6g24%
Sugar 24g27%
Protein 8g16%
Vitamin A 95IU2%
Vitamin C 1.5mg2%
Calcium 70mg7%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.