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These cute banana coconut mini bundt cakes are covered with a tasty chocolate glaze! These are perfect for a special occasion! #vegan #glutenfree

Banana Mini Bundt Cakes with Chocolate Glaze.

Kelly Roenicke
Serve up these fancy banana mini bundt cakes for a birthday or party. A rich chocolate glaze on top makes these vegan cakes even more delectable!
5 from 1 vote
Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 470 kcal

Ingredients
 
 

For the glaze:

Instructions
 

  • Preheat the oven to 350 degrees. Lightly grease and flour six mini bundt pans.
  • In a large bowl, mash the bananas. Add the sugar and stir. Add the vanilla extract, vinegar, water, and melted vegan buttery spread, and mix thoroughly.
  • Add the gluten free flour blend, baking soda, baking powder, and salt. Mix together.
  • Add the coconut flakes and stir.
  • Spoon into the mini bundt pans.
  • Bake at 350 degrees for 25-29 minutes, until a toothpick inserted in the center comes out clean.
  • Let cool in pans for 10 minutes, then turn pans over to remove cakes and let them cool on a wire rack.

Make the chocolate glaze:

  • Melt the chocolate chips on the stove, or in the microwave. Add the coconut oil and stir. Drizzle over cooled mini bundt cakes.
  • Top with shredded coconut if desired.

Notes

Store cakes in an airtight container. They should stay fresh for about 3 days.

Nutrition

Calories: 470kcalCarbohydrates: 71gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 462mgPotassium: 313mgFiber: 7gSugar: 39gVitamin A: 515IUVitamin C: 3mgCalcium: 54mgIron: 3mg
Keyword fancy, mini dessert
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