Gluten Free Dessert – Mini Chocolate Bundt Cakes

Gluten Free Dessert – Mini Chocolate Bundt Cakes

Hey mamas! I’m enjoying some downtime with my new baby girl here, so I have a few guest posts lined up from some of my favorite bloggers. Today I’m excited to share this super tasty mini bundt cake from Meg of Veggie Staples


Enter Meg

I recently acquired a mini bundt cake pan through a contest I won a few weeks ago! Since I began writing my blog, I’ve done a lot of experimenting! It’s been so fun exploring new ways to bake and cook. There are fewer things (besides teaching art, my other job) that I love more than being in the kitchen. It’s like being a scientist!

This gluten free dessert is a winner for sure. Easy to make, and perfect for individual desserts so that people have the option of the chocolate sauce on top if they’d like (my favorite part)! You just can’t go wrong with chocolate!


For chocolate bundt cake:

  • mini-chocolate-bundt-cakes-mixing-batter1 cup + 2 tablespoons gluten free oat flour
  • 1 cup almond milk
  • ½ cup cacao powder
  • 1/3 cup coconut sugar
  • 3 tablespoons honey
  • 2 tablespoons tapioca flour
  • 2 tablespoons arrowroot powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For chocolate sauce:

  • ½ cup cacao powder
  • ¼ cup coconut oil, melted
  • 3 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract


For the chocolate bundt cake:

  1. mini-chocolate-bundt-cakes-pouring-in-panPreheat the oven to 350
  2. Combine all dry ingredients in a bowl and sift well
  3. Combine all wet ingredients in a bowl and mix well
  4. Combine wet and dry ingredients into a Kitchen Aid mixer (or an electric hand mixer) and mix on medium speed for 2-3 minutes
  5. Lightly grease bundt cake pan with coconut oil
  6. Equally distribute batter into each mold
  7. Bake at 350 for 20-22 minutes or until a knife comes out clean.

For chocolate sauce:

  1. Melt coconut oil on medium heat in a sauce pan
  2. Slowly stir in cacao powder and honey or maple syrup until the ingredients mixed well and smooth
  3. Add in vanilla extract, stir, and remove from heat until bundt cakes are ready to be served
  4. Drizzle chocolate sauce over bundt cake when ready to serve!



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  1. The link to Meg’s website is not working

  2. I want to make this for a friend for her birthday! However she is alergic to Almonds and Oats. I think I can substitute coconut milk for the almond milk (she’s also allergic to soy). But not sure what gluten free flour to use instead of oat flour. They are all so different! Would Tapioca flour or Rice flour work?

    • I would do rice flour. Tapioca is very absorbent and would need more liquid. Corn flour would probably work too.

  3. Can I make this into a large bundt cake?
    How long would it take to bake?

  4. What kind of bundt pans do you use? I haven’t come across anything that’s not non-stick!

  5. Am I reading correctly that the only wet ingredient in the cake is the honey?

    • It also contains 1 cup of almond milk!

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