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mini bundt cakes

Mini Chocolate Bundt Cakes with Brown Sugar Icing (DF)

November 19, 2019 by Rachael Ng Leave a Comment

These Mini Chocolate Bundt Cakes have to be one of my favorite recipes. The cake batter is so easy to get together, and it comes out perfectly moist and tender every time! And the Brown Sugar Icing on these cakes is the perfect compliment to the chocolate flavor! I don’t eat all of most of the sweets that I bake, but I’ve been snacking on these the past couple of days, keeping them all to myself. They’re good. And I just can’t resist the convenient, “grab-and-go” size of the mini bundts!

For this recipe, getting the icing drizzle/drip just right can be a bit tricky. The Brown Sugar Icing will begin to set pretty quickly, so you’ll have to move fast and spoon a liberal amount of the icing around the tops and sides of each cake. If you try to go back over a spot, it won’t blend in with any previous drizzle, so I recommend spooning too much than too little. For the chocolate curls on top of my cakes, I tempered some dark chocolate and followed this video tutorial. If you’ve never tempered chocolate before, feel free to check out the post I made recently: Tempered Chocolate Bark.

Some of the ingredients I like for this recipe:

Olive oil makes for a delicious and moist cake! Feel free to use your favorite vegetable oil. If you choose to use melted coconut oil, you’ll need to make sure your other ingredients are room temperature (including your eggs).

Eggs add fluffiness to these mini cakes. I haven’t tried any vegan egg replacements for this specific recipe, so I can’t vouch for how the texture would turn out.

Instant coffee granules help deepen the chocolate flavor in these cakes. You don’t taste the coffee at all, and if you keep a jar of the granules on hand, you can use them in future chocolate recipes (muffins, brownies, etc)!

Brown sugar makes the brown sugar icing! I don’t recommend any substitutes. 

Powdered sugar thickens up the icing and gives it that classic icing texture.

Yield: 6 Mini Bundt Cakes

Mini Chocolate Bundt Cakes with Brown Sugar Icing

Mini Chocolate Bundt Cakes with Brown Sugar Icing

Perfectly moist and tender mini chocolate bundt cakes topped with a simple brown sugar icing. Totally dairy-free and delicious, these decadent little cakes are the perfect mini dessert!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes

Ingredients

Chocolate Cake

  • 1/2 cup coconut sugar (or cane sugar)
  • 2 large eggs (or 2 flax eggs if vegan)
  • 1/4 cup plant-based milk
  • 1/4 cup olive oil
  • 1 tsp vanilla extract
  • 1 tsp instant coffee granules (optional)
  • 1 cup unsweetened applesauce
  • 1 cup unbleached all-purpose flour
  • 1/2 cup regular cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Brown Sugar Icing

  • 1/2 cup brown sugar
  • 1/4 cup plant-based milk
  • 1 tsp vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F and generously spray six mini bundt pans with non-stick spray (I used olive oil spray).
  2. In a medium bowl, whisk together the coconut sugar, eggs, milk, oil, vanilla, and instant coffee granules. Whisk in the applesauce and set aside.
  3. In a large bowl, sift the flour and cocoa powder. Whisk in the baking soda, baking powder, and salt until mixture is well combined. Add in the wet ingredients and use a large utensil to mix until batter is totally combined and lump-free.
  4. Divide cake batter evenly amongst the prepared bundt pans. Bake at 350°F for 15-20 minutes or until toothpick inserted into a cake comes out clean or with a few crumbs. Allow cakes to cool in the pans for 10 minutes. Turn each cake over onto a cooling rack, banging the pan once it's flipped - your cakes should pop right out. Allow cakes to totally cool.
  5. Once your cakes are cool, you can make the icing. In a medium saucepan, add the brown sugar and milk. Whisk together and bring just to a boil. Immediately remove from the heat and whisk in the vanilla. Allow mixture to cool for 5 minutes. Sift in the powdered sugar and whisk until icing is smooth and no sugar lumps remain.
  6. Your icing should be thin enough to drizzle, but it will set quickly. Use a spoon to generously drip icing over the tops and down the sides of each bundt. The icing will begin to harden right away, so you only have once chance to get the perfect drip! If your icing starts to set before you get all of your cakes iced, hold the pan over a hot burner and whisk until the mixture is thin/warm again.
  7. Allow your cakes to totally set before enjoying!
  8. Store leftovers in an airtight container at room temperature or in the refrigerator.

Notes

  • If vegan, 2 flax eggs = 2 Tbsp flaxseed meal + 6 Tbsp warm water, allowed to thicken for five minutes
  • The bake time of 15-20 minutes is based on mini bundt pans 4" in diameter. You may need to adjust the bake time depending on the size of your mini pans.
  • For homemade chocolate curls, check out this video tutorial that I followed. To temper your dark chocolate, follow the steps in my post about tempering.
  • You may or may not use all the icing, which is why I don't provide generated nutrition information for this recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Mini Bundt Cake Pan Set, 3-Piece
    Mini Bundt Cake Pan Set, 3-Piece
  • Mini Bundt Cake Pan, 6-Cavity
    Mini Bundt Cake Pan, 6-Cavity
  • Stainless Steel Mixing Bowls
    Stainless Steel Mixing Bowls
© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe?

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Other cake recipes you might like:

Chocolate Sheet Cake with Dark Chocolate Frosting (DF)
Mulled Apple Cider Cake with Penuche (brown sugar) Frosting (DF)
Banana Chocolate Cake with Chocolate Frosting (DF)
Vegan Chocolate Banana Cake Donuts

Filed Under: Cake, Dairy-free Tagged With: brown sugar icing, chocolate cake, dairy-free, frosted bundt cake, mini bundt cakes, mini chocolate bundt cakes

Chocolate Mini Bundt Cakes (dairy-free!)

February 15, 2019 by Rachael Ng Leave a Comment

Is there anything better than a classic, ultra fluffy chocolate cake? A buttercream slathered cake is something I cannot resist – even since I’ve gone diary-free. I will totally cheat (and risk a break out) for a slice of buttercream-topped cake, especially when the cake itself is dairy-free and the buttercream is milk free! Basically, I love cake. And this Chocolate Cake is moist, delicious, and super customizable – I’ve baked this recipe as a layer cake, as a banana chocolate sheet cake, and even as a banana bourbon cake without cocoa powder. Seriously, use this is a base and go wild.

These mini bundt cakes are perfectly cute one or two-serving cakes. I covered them with a simple chocolate ganache (made with coconut milk) to keep them on the better-for-you side – I wanted to avoid adding refined white sugar. But if you’d prefer a chocolate glaze (a simple mix of cocoa powder, vanilla extract, and nut milk) then do that! I’m telling you, make these cakes your own and enjoy this dairy-free version of classic chocolate cake! Happy baking!

Chocolate Mini Bundt Cakes
Makes three 4″ bundt cakes or one 6″ cake

Cake
1/4 cup white whole wheat flour
1/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp fine sea salt
1/4 cup coconut sugar
1 large egg
2 Tbsp unsweetened almond milk
2 Tbsp olive oil
1/2 tsp vanilla extract
Heaping 1/2 cup unsweetened applesauce
Chocolate Ganache
1/2 cup chopped dark chocolate
1/4-1/2 cup full fat coconut milk

1.) Preheat your oven to 350°F and prepare your mini bundt pans – spray them with olive oil or other non-stick spray + lightly dust them with cocoa powder. I sprinkled a small spoonful of cocoa powder into each pan, covered it with a plate, and shook it around.

2.) In a small bowl, whisk together the coconut sugar and egg. Add in the almond milk, olive oil, and vanilla extract and mix. Stir in the applesauce; set aside.

3.) In a medium/large bowl, sift the flours and cocoa powder. Whisk in the baking soda, baking powder, and salt until all ingredients are well combined. Add the wet ingredients and mix until no flour pockets remain.

4.) Evenly distribute the batter into your mini bundt pans until they’re nearly full (mine were somewhere between 75% and 100% full). Bake at 350°F for 15-20 minutes*.

5.) Allow cakes to cool in the pan on a cooling rack for 10 minutes. Flip over each bundt pan and gently shake the cake out. Allow cakes to cool completely. Set cooled cakes on a cooling rack over a piece of parchment paper (I like to sit mine in a baking sheet) before preparing the chocolate ganache.

6.) Place a medium pot with about an inch of water over medium heat. Add the chopped chocolate and 1/4 cup of the coconut milk to a heatproof bowl that can sit on top of your medium pot (without touching the water). Stir frequently until chocolate has melted, adding more coconut milk until the mixture is thin enough to pour/drizzle. I tested mine by seeing if it would easily run off of the spoon in a steady stream. You want it to be thin enough to pour over your cakes but thick enough to hold onto your cakes.

8.) Spoon or pour chocolate ganache over each bundt until the cakes are totally covered. If desired, sprinkle with toppings – cocoa powder, powdered sugar, cacao nibs, sprinkles, rose petals, etc. Ganache will solidify at room temperature, depending on your current climate. Store cakes in an airtight container at room temperature or in the refrigerator if ganache doesn’t set. Enjoy!

*if baking a 6″ cake, bake for 20-30 minutes


Filed Under: Cake, Dairy-free Tagged With: chocolate cake, chocolate ganache, coconut sugar, dairy-free, mini bundt cakes, olive oil

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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