These adorable Mini Chocolate Espresso Bundt Cakes are a delicious gluten-free and dairy-free dessert. Filled with rich chocolate and espresso flavour, and drizzled in a sweet maple glaze.
Checking in to chocaholics anonymous! These Mini Chocolate Espresso Bundt Cakes are a decadent dream come true. A luscious deep dark chocolate cake with a kick of espresso. Incredibly rich, crazy moist, topped with a smooth maple glaze drizzle for the perfect finishing touch!
I just love these chocolate mini bundt cakes! They are gluten-free, dairy-free, and most importantly fuss free. A super easy to make recipe that the whole family will love. If you don’t have a bundtlette pan no worries, these can absolutely be made into cupcakes as well.
Ingredients Needed To Make Chocolate Mini Bundt Cakes
- Medaglia D’Oro Espresso
- hot water
- Bob’s Red Mill Gluten-Free 1 to 1 baking flour
- dark cocoa powder
- baking powder
- baking soda
- eggs
- grapeseed oil
- sugar
- dark brown sugar
- vanilla extract
- powdered sugar
- pure maple syrup
- unsweet coconut milk
- cinnamon
- salt
Special Equipment 😉
- Handheld electric mixer OR stand mixer: for the batter
- 2 medium glass mixing bowls: One for the dry ingredients, and one for the maple glaze.
- Large glass mixing bowl: to mix the batter
- Glass measuring cup: to mix hot water and espresso.
- Bundtlette pan: to bake the mini bundt cakes
- Wire rack: to cool cakes
For the Maple Glaze you can add more coconut milk or less depending on desired consistency.
Looking for more Mini Bundt Cakes? Check out these delicious Gluten Free Neapolitan Mini Bundt Cakes
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Mini Chocolate Espresso Bundt Cakes
- Total Time: 47
- Yield: 6 to 8 1x
- Diet: Gluten Free
Description
These Mini Chocolate Bund Cakes are a beautiful classy dessert. Filled with rich decadent chocolate and espresso flavour. The perfect single portion sized dessert.
Ingredients
- 1 tsp. Medaglia D’Oro Espresso
- 6.oz hot water
- 2 cups Bob’s Red Mill Gluten-Free 1 to 1 baking flour
- 1/2 cup dark cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 2 eggs at room temperature
- 3/4 cup grapeseed oil
- 1 1/4 cup sugar
- 1/4 cup packed dark brown sugar
- 1 tsp. vanilla extract
Maple Glaze
- 2 cups powdered sugar
- 2 tbsp. pure maple syrup
- 2 tbsp. unsweet coconut milk
- 1/4 tsp. cinnamon
- pinch of salt
Instructions
- Preheat oven to 350 degrees and grease mini bundt tin with cooking spray.
- Mix 1 teaspoon espresso powder in 6 ounces of hot water and set aside.
- In a medium bowl combine flour, cocoa powder, baking powder, and baking soda.
- In a large bowl mix together eggs, sugars, vanilla extract, and oil. Add in espresso and mix until combined.
- Add dry ingredients to wet ingredients and mix until batter is smooth with no lumps.
- Divide batter into each cake mold- filling about 3/4 of the way up.
- Place in the oven and bake for 20 to 22 minutes.
- Let cool for 15 minutes- then transfer mini bundt cakes onto a wire rack to finish cooling.
- Start your maple glaze while bundt cakes are cooling.
- In a large bowl add all of your glaze ingredients and whisk until silky smooth.
- Once bundt cakes are completely cool, drizzle maple glaze over the top and enjoy!
- Prep Time: 25
- Cook Time: 22
- Category: american
- Method: bake
- Cuisine: dessert
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We hope you enjoy these ” Mini Chocolate Espresso Bundt Cakes ” as much as we do!
Happy Blessed Day!
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