Chocolate Mini Bundt Cakes

Last Updated on April 1, 2026 by Sarah Leadon

These beautiful chocolate mini Bundt cakes are beautiful and delicious. The cakes are moist, fluffy, and tender. Best of all, the chocolate cakes are topped with a chocolate hazelnut spread. 

If you are wondering why I used chocolate spread instead of icing, I ran out of powdered sugar-free sweetener. So I used what I had on hand. 

Overall, these mini chocolate cakes to enjoy by yourself or share with your family and friends.

How Much Do You Fill Mini Bundt Pans

Fill each mini bundt cake cup 2/3 of the way full. Do not fill them up all the way to the top. The cake batter needs room to rise. 

If you overfill the pan, it will overflow, creating a mess in your oven. Speaking of messes in the oven, place the mini chocolate cakes onto a baking sheet before you put them in the oven. If the batter does overflow, it will spill on the pan instead of all over the oven. 

How Do You Get Mini Bundt Cakes Out Of The Pan

Once you’ve allowed the cakes to cool for 10 minutes, tap it a few times on the countertop and shake the pan to loosen them. Invert the cakes onto a cooling rack. 

If you use a silicone mini Bundt cake pan, invert it on a cooling rack. The cakes will come right out since it is a silicone pan. 

How To Store Chocolate Mini Bundt Cakes

You can store the chocolate mini bundt cakes in the fridge or at room temperature. Place the chocolate mini bundt cakes in an airtight container to store them at room temperature. They will last for 3-4 days. 

To store the chocolate mini Bundt cakes in the fridge, place them into an airtight container. Place them in the refrigerator, and they will last for 3-4 days. 

How To Freeze Chocolate Mini Bundt Cakes

If you are freezing chocolate mini Bundt cakes, do not decorate them. Let the cakes cool completely. 

Wrap each cake tightly with plastic wrap. Make sure you wrap them tightly to prevent air from getting into the cakes. If air or moisture gets into the cakes, they will become freezer burned. 

Wrap each cake in foil. Place the cakes into a large ziplock bag and freeze them for up to 3-4 months. 

When you are ready to serve the chocolate mini Bundt cakes, place them in the fridge overnight to thaw. Let the chocolate mini Bundt cakes come to room temperature before adding the chocolate hazelnut spread. 

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Chocolate Mini Bundt Cakes

Recipe by Sarah Leadon

0.0 from 0 votes

Course: DessertCuisine: gluten-freeDifficulty: Easy

Servings: 12

1/2x 1x 2x

12

chocolate mini Bundt cakes

Prep time

15

minutes

Cooking time

22

minutes

Calories

255

kcal

Total time

37

minutes

These chocolate mini Bundt cakes are delicious, moist, and decadent. They are drizzled with chocolate hazelnut spread, making the perfect mini dessert. 

Cook Mode

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Ingredients

• 1 cup cassava flour

• 3/4 cup oat flour

• 2 tablespoons tapioca starch

• 3/4 cup unsweetened cacao powder

• 1/3 cup pea protein powder

• 1 tablespoon baking powder

• 1/4 teaspoon salt

• 2 cups sugar-free sweetener

• 1 cup evaporated milk

• 3/4 cup coconut oil

• 4 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup brewed hot coffee

• 1/2 cup sugar-free chocolate hazelnut spread

Directions

• Program the oven to 350°F.
• Coat a mini bundt cake pan with non-stick cooking spray.
• Whisk the cassava flour, oat flour, tapioca starch, cacao powder, baking powder, and salt in a large bowl.
• Whisk the sugar-free sweetener, evaporated milk, coconut oil, eggs, and vanilla extract in another bowl until combined.
• Add the wet ingredients to the cassava flour mixture and mix until combined.
• Slowly add the coffee and mix until combined.
• Scoop the chocolate cake batter into the prepared pan.
• Bake them for 22-25 minutes until a cake inserted into the cake comes out clean.
• Let the chocolate mini Bundt cakes cool in the pan for 10 minutes, then invert them onto a wire rack and let them cool completely.
• Place the chocolate hazelnut spread into a piping bag.
• Drizzle the chocolate spread over the chocolate mini Bundt cakes.
• Serve and enjoy!

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