Skip to Content

Mini Chocolate Bundt Cakes

Sharing is caring!

These Mini Chocolate Bundt Cakes are gluten-free, chocolaty, and a good way to use up some of those odd specialty flours that you have sitting in your pantry.

Little Chocolate Cake

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.

Batter

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?

Mini Cakes

Well guess what?  It worked!

Glaze

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.

Yield: 6 mini cakes

Mini Chocolate Bundt Cakes

Mini Chocolate Bundt Cakes

These Mini Chocolate Bundt Cakes are gluten-free, chocolaty, and a good way to use up some of those odd specialty flours that you have sitting in your pantry.

Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes

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

  1. Preheat oven to 350 degrees. Generously spray nonstick mini Bundt pan with cooking spray.
  2. Place softened butter and sugar in mixer and beat until creamy.
  3. Add avocado, eggs, vanilla, and milk and beat for 1-2 minutes.
  4. Add remaining ingredients and mix 1-2 more minutes until smooth.
  5. Pour batter into prepared pan. Lightly tap pan on counter to help batter settle.
  6. Bake 20 - 24 minutes or until done.
  7. 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.
  8. 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.

Nutrition Information:

Yield:

6

Serving Size:

1 mini cake

Amount Per Serving: Calories: 740Total Fat: 52gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 164mgSodium: 346mgCarbohydrates: 68gFiber: 7gSugar: 51gProtein: 10g

Nutrition information is an approximation.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Since they have avocado in them, and since avocados are fruit, does that mean that these qualify as fruit cake?

Mini Chocolate Bundt Cakes

How do you like to eat avocados?

Other Recipes You Might Like:

WafflesCrispy Belgian Waffles

Baja ShrimpBaja Shrimp Salad with Roasted Corn

Gluten Free Banana CakesGluten-Free Mini Banana Bundt Cakes

Spicy Chocolate Cupcakes with Buttercream FrostingSpicy Chocolate Cupcakes with Buttercream Frosting

Previous
Garlic Cheddar Buttermilk Biscuits From Melissa's Southern Cookbook
Next
Roasted White Peaches with Honeycomb and Vanilla Ice Cream Recipe