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paleo chocolate mini bundt cakes on cake stand
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5 from 8 votes

Paleo Chocolate Mini-Bundt Cakes

Here's a rich, dense cake with most of its sweetness from fruit. Its only flour is ground coconut, making it paleo and gluten-free. Delicious with Lekkco chocolate drizzle!
Course ,Cake, Baked Good, Dessert
Cuisine American, Paleo
Prep Time 25 minutes
Cook Time 25 minutes
Servings 8 mini-cakes
Author Beth

Equipment

  • Silicone mini bundt pans
  • Baking sheet
  • Food Processor
  • Blender

Ingredients

  • 1 ¾ cups shredded unsweetened coconut flakes
  • 1 cup pure carob or cacao powder
  • 1 teaspoon baking soda about ⅞ teaspoon at high altitude
  • 1 teaspoon baking powder about ⅞ teaspoon at high altitude
  • ½ teaspoon pink sea salt
  • ¼ cup arrowroot powder
  • 3 large eggs at room temperature
  • ½ cup honey
  • 1 cup blueberries fresh, at room temperature
  • 1 ½ tart apples unpeeled, cored and cut into chunks (275 grams)
  • 1 ½ tablespoons pure vanilla extract
  • Grated zest of one orange

Optional Toppings

  • 1 -2 tablespoons per mini-cake of Lekkco dark chocolate caramel syrup
  • Powdered sugar or non-caloric sweetener
  • Chopped hazelnuts or other nuts of choice

Instructions

  • Preheat the oven to 350°F (375 for high altitude). Grease 8 mini Bundt pans (capacity 1 1/4 cup each) with coconut oil, and flour liberally with carob powder.
  • Grind the shredded coconut to the food processor. Whiz it for 2-3 minutes until a very fine powder, stirring each minute or so to keep what is collecting on the bottom from turning into butter.
  • To the ground coconut, add the carob powder, baking soda, baking powder, salt, and arrowroot. Process briefly to mix, and pour into a large mixing bowl.
  • Place in a blender the eggs, blueberries, apples, vanilla, orange peel, and honey. Blend well until liquefied.
  • Pour the wet ingredients into the dry mixture. Mix briefly to remove any lumps. Pour the batter evenly into the prepared Bundt pans. Used mini-bundt; bake 25-30 minutes.
  • Bake the mini-Bundts for 25-30 minutes (40 to 50 minutes for a 10-cup Bundt cake), or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan. The silicone pans cool to the touch very quickly, so that you can cover the pan with a serving platter, carefully flip it over so that the cakes fall onto the platter, and let cool 30 minutes more.
  • Chocolate Sauce: While the cake is toward the end of the cooling time, or just before serving, warm up the Lekkco chocolate spread until it is pourable, about 30 seconds in the microwave or 1 minute or so in a small saucepan.
  • Drizzle Chocolate Sauce generously on top of the cooled cake until it pools on the cake stand or plate. Or sprinkle with powdered sweetener of your choice for a simple option.

Notes

The carob or cacao flour dusted into the baking pans will help prevent sticking, though it's not really needed with silicone bundt pans.
By Jane of Jane's Healthy Kitchen