Mini Chocolate Bundt Cakes
Baked chocolatey rich, then topped with a shiny chocolate glaze and sliced almonds, these Mini Chocolate Bundt Cakes are tasty and elegant.
Why is it that everything seems more fun in miniature? Kittens? Yes! Puppies? For sure! Cheesecake bites? Count me in! And today’s teeny treat is mini bundt cakes!
The recipe came from a local ex-blogger who had a vegan baking website. And what I always loved about her recipes was that everything could hold its own against its conventional counterpart! No deprivation on my watch.
And as a bonus, these mini chocolate bundt cakes get their sweetness from dates, banana and maple syrup.
Now possibly my favorite bundt cake attribute is that the decoration is usually more restrained and sophisticated. No giant layers of buttercream or whipped cream mountains! And in keeping with this, today’s chocolate glaze with almonds is elegant–and waistline approved.
Why You’ll Love This!
Flavorful. How do you beat a rich chocolate cake with a lovely chocolate glaze!
Vegan. Especially around the holidays, I love to have recipes that guests with special dietary restrictions can eat. And that everyone else wants to too!
Pretty. I love the elegance of a mini bundt cake. It’s almost like a cupcake made for grownups.
How to Make Date Paste
Most of the instructions for this are pretty straight forward–similar to cupcakes. But making date paste will be new to many. I have made date paste two different ways.
The original instructions were to cover dates with warm water and let sit overnight. Drain and reserve the water. Puree the dates in a blender or food processor with just enough of the reserved water to create a smooth paste, adding additional water if needed.
If you need them ready more quickly (as I did this time), you can also place the dates in a small saucepan with a little water. Then steam them on low heat until softened, and puree as above.
Variations
This recipe also works well made into cupcakes. (I can confirm since I turned my extra batter into cupcakes.) As cupcakes, this recipe would probably make about 12 servings since the cupcake wells are larger than my bundt wells. Cooking time also increased by about 5 minutes.
Since I knew I’d be bringing some to neighbors with kids I also made a batch of Swiss Meringue Buttercream. I used this on the cupcakes and even tried one bundt for a distinctly holiday mini bundt.
And be sure to check out the bundt recipes from my blogging friends below.
Tips & FAQs
Don’t overfill the cups. I was skeptical that these would rise well without egg, and ended up with a very puffy first batch.
I tried mashing the banana in my mini food processor. This really didn’t work well and I ended up doing it by hand with a fork.
The cake is moist and the glaze stayed a bit sticky so I recommend storing these in the refrigerator.
Since the recipe makes a large batch, we ended up putting some in the freezer. They froze beautifully and were good to eat about 15 minutes after taking out. Normally I’m a big frozen cupcake eater (as in eat without defrosting), but these were just slightly dense so benefited from a little thawing.
Bundt Cake Recipes
- Banana Snack Cake with Peanut Butter Glaze from A Kitchen Hoor’s Adventures
- Basundhi Bundt Cake (redo) from Magical Ingredients
- Gingerbread Bundt Cake from Creative Cynchronicity
- Mini Chocolate Bundt Cakes from Art of Natural Living
- Mini Spice Bundt Cake from That Recipe
- Southern Sweet Potato Bundt Cake from Jen Around the World
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Mini Chocolate Bundt Cakes
Ingredients
Cake:
- 1 cup almond meal
- 1 2/3 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup cocoa powder
- 1/2 cup date paste*
- 1 cup maple syrup
- 1/2 cup banana mashed thoroughly (no lumps)
- 3/4 cup water
- 1/3 cup almond milk
Chocolate Glaze:
- 3/4 cup chocolate chips
- 5 tablespoons almond milk
- Sliced almonds
Instructions
- Preheat oven to 350 F. Grease muffin pan and set aside.
- Combine almond meal, flour, salt, baking soda, and cocoa powder. Mix until well combined.
- Add date paste, maple syrup, banana, water, and almond milk. Mix with automatic mixer
- until all dry ingredients are combined with wet ingredients. Avoid over mixing.
- Fill muffin cups 3/4 full. Bake for 15-20 minutes, checking halfway through baking time.
- Allow cakes to cool before removing from pan.
- For the chocolate glaze, combine chocolate chips and almond milk in microwave safe bowl.
- Microwave for 30 seconds, then stir. Microwave for 15 seconds and stir again, repeating
- until melted.
- When cakes are cooled, pour chocolate glaze over cakes. Garnish with chopped almonds
- and/or shredded coconut if desired.
Notes
reserving water. Puree dates in blender or food processor with just enough of the reserved water to create a smooth paste, adding additional water if needed. Or for a faster solution, steam briefly in a little simmering water, then puree as above.
