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I enjoyed converting Mom Foodie’s awesome recipe for Baby Banana Cakes (Mini-Bundts) with Vanilla Caramel Glaze so much into Gluten-Free Mini Banana Cakes that I decided to try another version, only with chocolate and avocado.

That’s right, baby – chocolate and ahhhhvvv-o-cado. That little green fruit that’s full of healthy fat and fiber.

Don’t worry – you can’t really tell that there is any avocado in there anyway. Now you might be wondering why even include it. Well, because I was experimenting. And experiments are conducted to determine whether or not something works, right?

Well guess what? It worked!

Now I imagine you could probably just omit the avocado if you’d like. I haven’t tried it yet – that’s another experiment for another day.

Mini Chocolate Bundt Cakes

Ingredients

1 stick butter softened
3/4 cup sugar
1 medium avocado
3 eggs
1 teaspoon vanilla
1/4 cup milk
2/3 cups almond flour
1/3 cup tapioca flour
2 Tablespoons coconut flour
1/3 cup cocoa
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup mini chocolate chips

Ganache

2/3 cups heavy whipping cream
1 cup chocolate chips

Instructions

Preheat oven to 350 degrees. Generously spray nonstick mini Bundt pan with cooking spray.
Place softened butter and sugar in mixer and beat until creamy.
Add avocado, eggs, vanilla, and milk and beat for 1-2 minutes.
Add remaining ingredients and mix 1-2 more minutes until smooth.
Pour batter into prepared pan. Lightly tap pan on counter to help batter settle.
Bake 20 - 24 minutes or until done.
Remove from oven and allow to cool for 5 minutes in pan before inverting baby cakes onto a cooling rack. Allow to complete cool before serving.
For the ganache: Combine the heavy whipping cream and chocolate chips and microwave on HIGH for 30 - 45 seconds. Stir until chocolate has completely melted. Allow to cool slightly before pouring over mini bundt cakes.