These cardamom cocoa mini bundt cakes with coconut butter glaze are gluten free, vegan, and incredibly delicious. Chocolate mini bundts flavored with cardamom are topped with a simple glaze made from coconut butter, maple syrup, and vanilla. These are perfect for a celebration and can be decorated with sprinkles if you like!
I made these little cardamom cocoa cakes for my birthday a few days ago. These mini bundts are decadent without being overly sweet and have a particularly great crumb for being both gluten free and vegan. And if you’re like wait a minute, I have to use a mini bundt pan!!? No, of course not. I realize that not everyone has a plethora of baking implements like I do. You can bake this recipe in a standard cupcake pan filling the molds 2/3 full!
Cardamom Cocoa Mini Bundts with Coconut Butter Glaze (gf/vegan)
- Total Time: 2 hours 35 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
These cardamom cocoa mini bundt cakes with coconut butter glaze are gluten free, vegan, and incredibly delicious. Chocolate mini bundts flavored with cardamom are topped with a simple glaze made from coconut butter, maple syrup, and vanilla. These are perfect for a celebration and can be decorated with sprinkles if you like!
Ingredients
- 60g brown rice flour
- 25g oat flour
- 35g arrowroot flour
- 25g (3 tablespoons) unsweetened cocoa powder
- 65g (6 tablespoons) coconut sugar
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon psyllium husk or xanthan gum
- 1/2 teaspoon freshly ground cardamom
- 60g melted coconut oil
- 60g unsweetened applesauce
- 120g plant milk
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 1/4 cup coconut butter
- 2–4 tablespoons plant milk
- 1–2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1 tiny pinch sea salt
Instructions
Preheat your oven to 325 degrees. Grease a mini bundt pan or regular cupcake pan with your oil of choice. Mix the dry ingredients together in a bowl, then do the same with the wet ingredients in a separate bowl. Combine the two together and whisk until smooth. Fill each mini bundt mold about 2/3 full with the batter. Once you’ve used up all the batter, tap the pan gently on the counter a few times to release any air bubbles.
Bake the mini bundts for 20-23 minutes until the tops spring back when gently touched. Cool the cakes in the pan for 10-15 minutes before un-molding them and letting them cool completely on a cooling rack.
When the mini bundts are cool, combine all of the ingredients for the glaze in a small pan over low heat. Once the coconut butter begins to melt, whisk the mixture gently until it becomes cohesive and forms a glaze. If it seems too thick, add a splash of plant milk at a time until you get a pourable consistency. Drizzle some of the glaze on each cooled mini bundt.
Notes
- For my mini bundts I finished them off with a dusting of ground dried rose petals. Feel free to do the same or leave off this step. You could also sprinkle them with toasted shredded coconut, cocoa powder, cardamom, or anything else you’d like.
- Prep Time: 15 minutes
- Cooling Time: 2 hours
- Cook Time: 20-23 minutes
- Category: Dessert
Hi Courtney, this is my first time on your site and I’m excited to try your recipes. For the cardamom cocoa bunds, the “G” is grams but how or what do I convert it to, ounces, cups, tbs, tsps? Also it says 120 plant milk. Is that 120g also?
Hi Shannon! The g in the recipe is for grams. For the majority of the baking recipes on the site I bake by weight as it’s more accurate than volume measurements with gluten free flours. You can try to convert it to volume measurements but I can’t vouch for how it will turn out. And yes, it’s 120 grams plant milk. I’ve edited the recipe 🙂 Hope this answers your question? If not let me know.