Fork and Beans

Making food fun for the family

Mini Chocolate Bundt Cakes

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Thank you for all the entries for the Vigilant Eats Oatmeal Superfood giveaway! It was so much fun hearing from a lot of the “silent” readers of Fork & Beans–I loved seeing new names and reading what you had to say. All of your comments mean a great deal to me on a daily basis and bring a smile to my face! Did I say thank you already?? 🙂

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And with no further ado, the 2 lucky winners are:

  1. Marcia Schmidt who wrote: “Already like you on Facebook and follow you on Pinterest. So excited for this giveaway!”
  2. Jackie who wrote: “Awesome! I’m excited! =)”

Send me an email over at myforkandbeans@gmail.com with your address.

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But for those who did not win, be sad not! I made you a dozen gluten, egg and dairy-free chocolate bundt cakes that I must say, are one of my most favorite and tastiest recipes. I am truly proud of the flavor and texture of these bad boys…See? We are all winners!

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Mini Chocolate Bundt Cakes Recipe

Gluten, egg, dairy, and soy-free

Makes 12 mini bundt cakes

INGREDIENTS:

  • 3/4 c. non-dairy chocolate chips (I love EnjoyLife brand)

Dry ingredients (combine together in a medium bowl):

Wet ingredients (combine together in a small bowl):

  • 1 c. non-dairy milk, room temp
  • 1/3 c. oil
  • 1 Tb apple cider vinegar
  • 1/2 tsp vanilla

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Grease a 12 mini bundt cake pan.
  3. After combining both wet and dry ingredients together separately, make a well in the middle of the dry ingredients.
  4. Pour wet ingredients and mix with a wooden spoon until just combined.
  5. Fold in 3/4 c. non-dairy chocolate chips.
  6. Bake for 18-20 min or untiltoothpick comes out clean.
  7. Allow to sit in the pan for 5 min.
  8. Cool on wire baking rack with a piece of parchment paper on the counter, under the rack.

Icing Glaze Recipe

  • 1 1/2 c. powdered sugar
  • 1/4 c. melted coconut oil
  • 2 Tbs hot water
  • 1/2 tsp vanilla extract

*For chocolate glaze, add 2 Tb melted chocolate and increase powdered sugar by the tablespoon until desired consistency is attained.

  1. Combine sugar into melted oil.
  2. Add vanilla and water until thick but thin enough to stir with ease.
  3. Add more water if too thick or more powdered sugar if too thin.
  4. Gently spoon icing over cakes until tops are covered.

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About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Reader Interactions

Comments

  2. Healing

    Just finished tasting them, amazing. I find it a challenge to bake desserts without eggs, and these were fantastic.
    They held shape, great texture, yummy taste. The teen boys who are picky loved them.
    We have gluten, dairy, egg intolerance, so these will be a keeper.
    Thanks again

  3. Healing

    How far do you fill the mini bundt? I. Wonder if my pan is different,Wilson, 4x 1 3/4, hmmm. I guess at least 3/4 full, I maybe able to make 6. Thanks, just trying to learn.
    We made your poptarts this week, my teen boys ate them in a minute, so thanks.

  5. kel

    I’m so thankful for this blog. Truly. The last year would have much, much harder without having this wonderful space as a resource. Thank you!!!

  6. Bethany

    I baked these today because my boss has dietary restrictions and I don’t want her to miss out on goodies when I’m in the baking mood! Naturally I had to taste test them and oh my goodness were they fantastic! I subbed corn starch for Xanthan Gum and coconut oil was outrageously priced so I left then without icing. If all your recipes are this good, I foresee a new dietary lifestyle for myself!

    • Cara

      Eeeee! Makes me so happy to hear! Glad to know that even the non gluten-freers like the recipes too 🙂 xo

    • Cara

      I was SHOCKED that you chomped up the amount you did. Proof that these are boyfriend-approved, folks!

  11. Melanie

    The cakes look wonderful. Since I work with your mother do you think you could send some to her for us all here at the hospital?

      • Your Biggest Fan!

        Whaaaaat? What in the world would make you think that???:-)
        I might have just suggested………….
        These look great! You need to sell your flour blend. No way we can get that type of thing around here- not to mention xanthan gum!
        Hmmmm, I’m thinking you need to put on your promo tour. I bet we could put together a group interested in a cooking lesson, hmmmm:-)
        XOXOXOX

  16. Willow

    Those are some gorgeous little bundts! They look like they came straight out of a magazine. You’re such a gluten-free guru… I can’t believe how amazing everything you make is. I’ll have to try your GF flour blend the next time I’m mixing a batch together (mine is similar, though I’ve never tried it with sorghum flour).

    • Cara

      Aw, thank you so much Willow! I’m still trying to figure out gf baking–it’s a never-ending battle but your words are so stinkin’ appreciated, especially coming from YOU!

  17. Suzanne @RollWithIt

    I have had several failures in the kitchen as of late and it revolves around cakes…and booze…and then some more booze…I cannot seem to get my GF blend right without it being very dense. These look nice and fluffy. Will have to try your blend. Could eat one of these right now…

    • Cara

      I love the cake stand too! I bought it online and had no clue what a value I was purchasing for $8 🙂

  19. Laurel

    These bundt cakes are absolute beauties. Hmm… I wonder if they’d work without xanthan gum (use Konjac powder + chia) and vinegar (use lemon) in my donut pans? I think I’ll have to finish off my cream cheese brownies before finding out. Alas and alack. Furthermore. Boo Hoo. hehe

  21. Paige

    For those of us who don’t have mini-bundt pans handily lying around our kitchen ;), do you think this will work with one normal size bundt pan? Obviously you’d need to bake longer, but volume-wise it would be about right, right?

  22. Caitlin

    look at these beauties! i love the ones with the white frosting. the contrast with the chocolate cake is gorgeous. and did i say, they look perfectly delicious. i want to sink my teeth into one RIGHT NOW.

    • Cara

      I really loved the white frosting as well. They were the perfect little treat (even the bf ate a handful of them!) ha

Trackbacks

  1. […] Kate is also vegan, which makes baking a little, but not a lot, trickier. I also had to make something gluten-free if I wanted to make sure everything tasted okay, as any good baker will do. (How do you discover you forgot the sugar unless you taste the batter?) So I went to a website she shared with me, and found this recipe for gluten-free and vegan Mini Chocolate Bundt Cakes. […]

  2. […] Kate is also vegan, which makes baking a little, but not a lot, trickier. I also had to make something gluten-free if I wanted to make sure everything tasted okay, as any good baker will do. (How do you discover you forgot the sugar unless you taste the batter?) So I went to a website she shared with me, and found this recipe for gluten-free and vegan Mini Chocolate Bundt Cakes. […]