Written by Meg of Veggie Staples

I recently acquired a mini bundt cake pan through a contest I won a few weeks ago! Since I began writing my blog, I’ve done a lot of experimenting! It’s been so fun exploring new ways to bake and cook. There are fewer things (besides teaching art, my other job) that I love more than being in the kitchen. It’s like being a scientist of sorts!

This gluten free dessert is a winner for sure. Easy to make, and perfect for individual desserts so that people have the option of the chocolate sauce on top if they’d like (my favorite part)! Truth is, you just can’t go wrong with chocolate!

I love this recipe, because it’s easy enough to make as a regular treat for your family, but it’s also special enough to serve at dinner parties or on holidays.

Ingredients

For the chocolate bundt cake:

  • 1 cup, plus 2 tablespoons gluten free oat flour
  • 1 cup almond milk
  • ½ cup cacao powder
  • 1/3 cup coconut sugar
  • 3 tablespoons honey
  • 2 tablespoons tapioca flour
  • 2 tablespoons arrowroot powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the chocolate sauce:

  • ½ cup cacao powder
  • ¼ cup coconut oil, melted
  • 3 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract

Instructions

For the chocolate bundt cake:

mini-chocolate-bundt-cakes-mixing-batter
  1. Preheat the oven to 350 degrees.
  2. Combine all of the dry ingredients in a bowl and sift well.
  3. Combine all of the wet ingredients in a bowl and mix well.
  4. Combine wet and dry ingredients into a Kitchen Aid mixer (or an electric hand mixer) and mix on medium speed for 2 to 3 minutes.
  5. Lightly grease a bundt cake pan with coconut oil.
  6. Equally distribute batter into each mold. (If you don’t have a bundt cake pan, don’t worry: A muffin tin or another small- to medium mold will work just as well. Just keep an eye on things during baking, as the time may need to be slightly adjusted.)
  7. Bake at 350 degrees for 20 to 22 minutes or until a knife comes out clean.

For the chocolate sauce:

mini-chocolate-bundt-cakes-pouring-in-pan
  1. Melt coconut oil on medium heat in a sauce pan.
  2. Slowly stir in cacao powder and honey or maple syrup until the ingredients are mixed well and smooth.
  3. Add in vanilla extract, stir, and remove from the heat until the bundt cakes are ready to be served.
  4. Drizzle the chocolate sauce over the bundt cake when ready to serve! (You can also serve the chocolate sauce in a gravy boat, if you anticipate some of your guests won’t want the chocolate sauce. But, like I said, who wouldn’t want chocolate sauce?!)

ENJOY 🙂

Do you have a favorite dessert recipe? I’d love to hear all about your favorites. I’m always looking to try new things in the kitchen—especially healthy desserts the whole family will love. Share your best recipes in the comments below.

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