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Dark Chocolate Mini Bundt Cakes

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 cakes 1x
  • Category: chocolate
  • Method: baking
  • Cuisine: american


These decadent mini dark chocolate bundt cakes are vegan and paleo topped with a sweet berry glaze. Perfect mother’s day or spring treat!




  • 1/4 cup (60g) applesauce
  • 1/2 cup (125g) almond butter
  • 1/3 cup (105g) maple syrup
  • 2 flax eggs (2 tbsp flax meal + 6 tbsp warm water)
  • 2oz dark chocolate, melted*
  • 3 tbsp (23g) coconut flour
  • 3 tbsp (19g) cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt


  • 6 tbsp (95g) coconut butter
  • 1 tbsp (20g) maple syrup
  • 34 tbsp raspberry puree (use a high speed blender or strain out seeds after pureeing)


  1. Preheat the oven to 350F.
  2. Whisk together applesauce, almond butter, maple syrup, and flax eggs (all should be at room temp).
  3. Add melted chocolate and stir to combine.
  4. Add dry ingredients and mix.
  5. Spoon into 4 well greased mini bundt pans and smooth the tops.
  6. Bake for 28-30 minutes at 350F.
  7. Cool for at least 30 minutes before flipping out of the pans on a cooling rack to cool completely.
  8. For the glaze, combine all ingredients in a small saucepan over medium heat and stir until smooth.
  9. Glaze cooled cakes. Top with raspberries and chocolate.


*I used Hu Raspberry Dark Chocolate

**Or if you don’t have coconut butter, whisk 1 cup powdered sugar with 3-4 tbsp raspberry puree


  • Serving Size: 1 cake
  • Calories: 489
  • Sugar: 30g
  • Sodium: 287mg
  • Fat: 27g
  • Saturated Fat: 6g
  • Carbohydrates: 53g
  • Fiber: 16g
  • Protein: 14g

Keywords: gluten free, grain free, paleo, coconut flour, glaze, dairy free, healthy, mothers day, spring, raspberry