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.
Servings Prep Time
6mini cakes 15minutes
Cook Time
30minutes
Servings Prep Time
6mini cakes 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. 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.
  4. Gently fold the chocolate chips into the cake batter using a rubber spatula.
  5. Using a large spoon or soup spoon, ladle the batter into the cake molds, filling each mold 3/4 of the way full.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
Recipe Notes

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