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.
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!
- 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
- Preheat your oven to 350°F and generously spray six mini bundt pans with non-stick spray (I used olive oil spray).
- In a medium bowl, whisk together the coconut sugar, eggs, milk, oil, vanilla, and instant coffee granules. Whisk in the applesauce and set aside.
- 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.
- 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.
- 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.
- 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.
- Allow your cakes to totally set before enjoying!
- Store leftovers in an airtight container at room temperature or in the refrigerator.
- 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.
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