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mini bundt cakes chocolate

Mini Chocolate Espresso Bundt Cakes

  • Author: Natalie Way
  • Total Time: 47
  • Yield: 6 to 8 1x
  • Diet: Gluten Free


These Mini Chocolate Bund Cakes are a beautiful classy dessert. Filled with rich decadent chocolate and espresso flavour. The perfect single portion sized dessert.


  • 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


  1. Preheat oven to 350 degrees and grease mini bundt tin with cooking spray.
  2. Mix 1 teaspoon espresso powder in 6 ounces of hot water and set aside.
  3. In a medium bowl combine flour, cocoa powder, baking powder, and baking soda.
  4. In a large bowl mix together eggs, sugars, vanilla extract, and oil. Add in espresso and mix until combined.
  5. Add dry ingredients to wet ingredients and mix until batter is smooth with no lumps.
  6. Divide batter into each cake mold- filling about 3/4 of the way up.
  7. Place in the oven and bake for 20 to 22 minutes.
  8. Let cool for 15 minutes- then transfer mini bundt cakes onto a wire rack to finish cooling.
  9. Start your maple glaze while bundt cakes are cooling.
  10. In a large bowl add all of your glaze ingredients and whisk until silky smooth.
  11. 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

Keywords: mini chocolate espresso bundt cakes, gluten-free, chocolate mini bundt cakes, dairy-free