Mini Gluten Free Chocolate Bundt Cakes
Jackie Cooks + Drinks
These chocolatey, rich, chewy, and delicious gluten free chocolate cakes are everything you need!
Share on Facebook
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Course Dessert
Cuisine American
Servings 6 mini bundt cakes
- 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
- 1 tbsp chambord liqueur optional
Preheat oven to 350.
Whisk together the dry ingredients.
Add in the two eggs, avocado oil, vanilla, and chambord if using and stir until 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.
Keyword bundt cake, cake, chocolate, Gluten Free, gluten free cake, valentines day