Vegan Mini Chocolate Bundt Cakes
Calling all chocolate lovers! This Mini Vegan Chocolate Bundt Cakes recipe is almost as easy as using a mix but looks super fancy in the mini cake molds. It’s super moist, cakey, and full of rich chocolatey flavor, all while being vegan & gluten-free. Drizzle the top with a simple yet decadent chocolate ganache for any special occasion!
I’ve been on a gluten-free baking kick lately in my quest to find the perfect cake to celebrate my January 6th birthday which is also on 12th night. (double celebration!) Soooo, I’m ecstatic to share this vegan chocolate cake recipe with you that ticks all the dessert boxes and is super easy to make too!
This is the first cake recipe to come to Carol’s Vegan Kitchen, next to Vegan Strawberry Shortcake. I love it because you can mix all the ingredients in one bowl and then decide what kind of cake you want to make: mini bundt cakes, cupcakes, or a single-layer cake. I’m also sharing a ridiculously easy, 2 ingredient, chocolate ganache that you can make in the microwave. It’s the ultimate finishing touch drizzled over the tops of the cakes!
Let’s talk about gluten-free baking texture
The key to a moist and cakey gluten-free cake is balancing the amount of wet to dry ingredients. If the batter is too wet, the cake will turn out gummy. If it’s too dry it will bake up overly dense. I tested this recipe 7 times and found that the ingredients listed make the most “authentic” tasting vegan chocolate cake. The texture is moist, cakey, slightly fudgy, and the taste is pure chocolate heaven.
Oil-free options
The best oil-free option for this chocolate cake recipe is using melted coconut cream in place of the canola oil. You can buy a can of coconut cream or scoop the solid part out of a chilled can of full-fat coconut milk. I also tested melted cacao butter which mixed up weirdly foamy and tasted more like cacao butter than chocolate. (lol) The coconut cream will have a more fudgy texture than a cakey texture, but it will still be moist and delicious.
How to prep your pans
That’s the secret to beautiful bundt cakes! Prep your mini bundt pan by greasing the insides of the molds with coconut oil, vegan butter, or shortening. Reach into all the grooves with your fingers to make sure the cake doesn’t stick. Then dust the insides with sifted cocoa powder, flip the pan over and tap out any excess. Use silicone molds for oil-free. I used a heavy-weight cast aluminum bundtlette pan which you can view here.
It’s also important to let the cakes cool for at least 20 minutes before turning them out of the pan. They naturally release from the molds and firm up as they cool.
If you don’t want to fuss with a bundt pan, this recipe will make 9 standard-sized cupcakes (cook for 20-22 minutes, or (1) 8” layer cake (cook for 30 minutes). Double the recipe for a 2-layer cake.
Easy Vegan Chocolate Ganache
This is the literal icing on the cake! Simply melt dairy-free chocolate chips with full-fat coconut milk in the microwave or on the stove top, cool until drizzle able, and then pour over the cooled cakes.
This Vegan Mini Chocolate Bundt cake recipe is:
Gluten-free
Moist and cakey
Rich and chocolatey
Easy to make
Perfect for any celebration!
Here’s everything you need to make this recipe:
Ingredients
1½ cups (188 grams) of gluten-free baking flour
¾ cup (100 grams) of coconut sugar
¼ cup (25 grams) of unsweetened cocoa powder, sifted
1 teaspoon of baking soda
½ teaspoon of fine sea salt
1 cup of cold water
1/3 cup (80 ml.) of canola oil (or melted coconut cream as an oil-free option)
1 tablespoon (15 ml.) of distilled white vinegar
1½ teaspoons of vanilla extract
Ingredients for Easy Vegan Chocolate Ganache
6 tablespoons (60 grams) of dairy-free chocolate chips
¼ cup (2 oz. / 59 ml.) of full-fat coconut milk
Makes 4 mini bundt cakes or 9 standard sized cupcakes.
How to make Vegan Mini Chocolate Bundt Cakes
Step 1:
1. Preheat your oven to 350 F / 180 C / gas mark 4. Prep your mini bundt pan by greasing the insides with coconut oil, vegan butter, or shortening. Then dust the insides of the molds with sifted cocoa powder. Flip the pan over and tap out any excess cocoa. You want all the little grooves in the pan greased and coated so the cakes won’t stick. Use a silicone bundt pan as an oil-free option.
Step 2:
2. Whisk the flour, coconut sugar, cocoa powder, baking soda, and salt in a medium mixing bowl, making sure there are no lumps.
Step 3:
3. Make a well in the center of the dry ingredients and pour the water, canola oil, (or melted coconut cream for oil-free) vinegar, and vanilla. Mix by hand, until combined and smooth.
Step 4:
4. Carefully spoon the batter into prepared molds. You should be able to fill 4 (1 cup) capacity molds ¾ full of batter. Give the pan a tap on the counter to let the batter settle into all the grooves and release any air bubbles.
Step 5:
5. Bake for 30 minutes. You’ll know they’re done when a toothpick inserted into the cake comes out clean. The tops will look cracked but will spring back when pressed. For standard sized cupcakes, bake for 20-22 minutes.
Step 6:
6. Let the cakes cool for a full 20 minutes before unmolding. Then, invert the pan so the cakes can easily slide out.
Step 7:
7. To make the ganache, add the chocolate chips and coconut milk to a dish and microwave, at 20-second intervals, stirring in between, until melted, smooth, and glossy. You can also melt the ganache in a small saucepan, on the stovetop, over medium heat.
Step 8:
8. When the cakes are completely cool, drizzle the tops with easy vegan chocolate ganache and decorate with fresh raspberries! (optional)
How to store
Store in an airtight container in a cool place for 5 days or in the fridge for 2 weeks.
We’ve been eating this over-the-top delicious cake nonstop around here (birthday week and beyond!) and I hope you get a chance to make it for your next celebration!
This recipe is my gluten-free adaptation from the Chocolate Cake recipe in Colleen Patrick-Goudreau’s The Joy of Vegan Baking which is an adaptation from Jennifer Raymond’s recipe in her book Peaceful Palate.
