Gluten Free Mini Chocolate Bundt Cakes
These chocolatey, rich, chewy, and delicious gluten free chocolate cakes are everything you need!
When I tell you that you won’t be able to tell these are gluten free, I mean it.
These chocolate cakes are a bit more nutiritous than you would think, also. Using almond flour, cacao powder, and avocado oil, these gluten free chocolate cakes are full of good fats, fiber, protein, and iron.
But, to quote my taste tester dad, he said “Your chocolate pastries: nice to touch, nice feel- not too heavy to the touch, broke in half nicely, wonderful chocolatey nose, chewy, lots of chocolate in the taste but not too sweet… tasted very very good. they were delicious.”
So if that’s not a testament of “MAKE THESE NOW,” I am not sure what is.
Makes 6 mini bundt cakes.
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
- 1/2 cup almond flour
- 1/2 cup cacao powder
- 1/4 cup arrowroot powder
- 3/4 cup sugar
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 2 large eggs
- 1/4 cup avocado oil
- 2 tsp vanilla extract
- optional 1 tbsp chambord liqueur
Preheat oven to 350.
In a large bowl, whisk together the dry ingredients.
Add in the two eggs, avocado oil, vanilla, and, if using, chambord and stir til combined.
Spray mini bundt pans with non stick spray and place about 3 tbsp (1 large cookie scoop worth) in each cake section.
Bake for 15-20 minutes until a toothpick comes out clean.
Allow to cool completely on a wire rack and prior to serving, sift powdered sugar on top and decorate with raspberries. Store in an airtight container for up to 4 days.
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