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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.

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!

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword fancy, mini dessert
Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Servings 6
Calories 470 kcal


For the glaze:


  1. Preheat the oven to 350 degrees. Lightly grease and flour six mini bundt pans.
  2. 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.

  3. Add the gluten free flour blend, baking soda, baking powder, and salt. Mix together.
  4. Add the coconut flakes and stir.
  5. Spoon into the mini bundt pans.
  6. Bake at 350 degrees for 25-29 minutes, until a toothpick inserted in the center comes out clean.
  7. 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:

  1. Melt the chocolate chips on the stove, or in the microwave. Add the coconut oil and stir. Drizzle over cooled mini bundt cakes.

  2. Top with shredded coconut if desired.

Recipe Notes

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

Nutrition Facts
Banana Mini Bundt Cakes with Chocolate Glaze.
Amount Per Serving
Calories 470 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 1mg0%
Sodium 462mg20%
Potassium 313mg9%
Carbohydrates 71g24%
Fiber 7g29%
Sugar 39g43%
Protein 6g12%
Vitamin A 515IU10%
Vitamin C 3mg4%
Calcium 54mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.