I like calling these “Death by Chocolate Mini Bundt Cakes” because they are *killer*: little (maybe not little enough) mini bundt cakes of chocolate cake, loaded with chocolate chips and topped with a rich, thick chocolate glaze. Keep the almond milk handy! You’ll need it.
You can find the recipe for the chocolate frosting/glaze here. I made these amazing cakes for Mr. Key Lime’s birthday, and we had vegan vanilla ice cream along with them. We’re in recovery now! (Actually, we have four little cakes in the fridge that will probably find their way to the freezer.)
I’ve made this recipe a few times now and I really love how easy it is to mix up and bake these cakes. Once they’re baked, you can top the cakes with fresh fruit, a frosting or glaze, or just dust them with powdered sugar. You can also omit the chocolate chips if you want just plain and simple chocolate bundt cakes. Without the chocolate chips, these cakes are not overly sweet and are perfect for eating with fruit.
I love the idea of using icing combined with nuts or coconut as toppings, for a mini German chocolate cake! Mine ended up looking a little bit Christmas-y when I topped the glaze with powdered sugar and white sprinkles. Now I have to make them again for the holidays!
I love the little mini bundt pans, which I found at a discount store. They’re non-stick, but I put a light coating of spray coconut oil on them before baking, to ensure the cakes come out without sticking at all. I only have four mini bundt cakes, so I used two of my tartlet dishes for baking the extra batter. Any containers will work for baking these, but if you use a mix of containers, they might not all finish baking at the same time. Use a toothpick for checking the doneness of each cake.
Death by Chocolate Mini Bundt Cakes
Rich, chocolate mini bundt cakes loaded with chocolate chips. Top with your favorite icing, fresh fruit, or dust with powdered sugar.
Preheat oven to 350° F. Spray 4 to 6 small baking dishes or mini bundt molds with the coconut oil spray and place them on a large baking sheet. Set aside.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In a small mixing bowl, combine the plant based milk, vegetable oil and vinegar. Add the liquids to the large mixing bowl and combine well.
Gently fold the chocolate chips into the cake batter using a rubber spatula.
Using a large spoon or soup spoon, ladle the batter into the cake molds, filling each mold 3/4 of the way full.
Bake for 20 minutes. Remove the cakes from the oven and cover each cake loosely with aluminum foil to prevent burning. Bake 5 more minutes.
Remove the cakes from the oven again, and remove the aluminum foil. Don't worry if part of the cake bottoms stick to the pieces of foil.
Check each cake with a toothpick to see if it's done. The baked cakes should spring back when pushed on the top. Place any unfinished cakes back into the oven for another 5 minutes, uncovered. Bake until toothpicks inserted come out clean.
Remove the baking sheet of cakes from the oven and let cool. If possible, move the cakes (still in their molds) to a cooling rack for 5 to 10 minutes.
Flip the mini bundt pans over to remove the cakes. Place each cake on an individual plate and top with fresh fruit, a glaze or icing, or dust with powdered sugar. Serve warm or at room temperature.
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