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Mini Chocolate Chip Bundt Cakes (Vegan+GF)

These adorable little cakes are perfect for a healthy treat or snack with coffee. They are simple to make and look so elegant when sprinkled with a little bit of powdered sugar.

Prep Time 15 minutes
Cook Time 35 minutes
Servings 5 cakes

Ingredients

DRY

  • 1 cup coconut sugar
  • 1 cup almond flour
  • 2 cups brown rice flour
  • 3 tablespoons arrowroot starch (or cornstarch)
  • 1 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups dairy free semi-sweet chocolate chips

WET

  • 1 cup almond milk (or any plantbased milk)
  • 1/2 cup aquafaba (liquid from a can of garbanzo beans)
  • 2 teaspoons vanilla extract

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  • optional powdered sugar for sprinkling on top

Instructions

  1. In a medium mixing bowl combine dry ingredients and mix together until evenly mixed. Set aside.

  2. Preheat oven to 350 degrees F (180 C) and if you're using muffin tins, line with paper liners. If you are concerned about the cakes sticking to the bundt pans you can spray them lightly with cooking spray (I didn't need to do this). Stir the wet ingredients together until mixed then add in the dry and stir until the batter comes together.

  3. Bake for 25 -35 minutes, depending on your oven, until toothpick comes out clean. Remove from oven and allow to cool.

  4. When cakes are completely cool, carefully loosen from pan and place on a plate or tray. Sprinkle with powdered sugar if desired and serve.

Recipe Notes

These are the pans that I used Nordic Ware Micro Mini Bundts but you can find many other options online or in stores.