Egg less cakes, Butter less cakes, dark chocolate cakes, Bundt Cakes, Mini Bundt Cakes, Ghirardelli chocolate cakes, cakes, chocolate cake

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These rich and incredibly delicious double chocolate mini bundt cakes are a breeze to make! No eggs, No butter, No mixer needed. This one-bowl chocolate mini Bundt cake recipe is foolproof with the easiest chocolate ganache ever!

One bowl chocolate mini bundt cakes without butter, eggs or a mixer
One bowl double chocolate mini bundt cakes without butter, eggs or a mixer

These EGG-FREE, BUTTER-FREE, ONE BOWL Dark Chocolate Bundt Cakes are not only pretty to look at but also, they are sinfully delicious. And that chocolate ganache on top dripping down from the sides…heaven! They are easy to make and the portion size is perfect.

These mini chocolate cakes are guaranteed to satisfy your chocolate cravings! If you are looking for a fool-proof chocolate cake recipe, then make this Chocolate mini bundt cake with a silky smooth chocolate ganache.

I served these egg free, butter free dark chocolate mini Bundt cakes with sugared frozen berries, but you can always serve them with seasonal fruits and berries.

WHAT TO LOVE ABOUT CHOCOLATE BUNDT CAKES

  • These are egg free & butter free. Having no eggs and no butter in these cakes, these mini chocolate bundt cakes are a tad healthier and heart friendly than their counterparts.
  • The batter for these mini chocolate bundt cakes can be made in one bowl
  • Since these are egg-free and butter-free, no need for creaming the wet ingredients. No fancy gadgets needed either. Everything can be mixed by hand.
  • It’s so moist!
  • The chocolate glaze is silky, smooth, and so divine.
  • Can be made into vegan bundt cakes
  • You can make a regular sized chocolate cake using the same recipe
  • Bake these cakes for a special event or birth part or take it along as snack cakes on your road trip.
The easiest chocolate cake ever with a creamy chocolate ganache!

WHAT I NEED TO MAKE DOUBLE CHOCOLATE MINI BUNDT CAKES

For Chocolate Bundt Cakes

  • All-purpose flour: I have used APF in this recipe. You can use cake flour too.
  • Granulated sugar: I have used white sugar. You can opt for brown sugar instead.
  • Unsweetened Dutch Processed Cocoa: Good quality cocoa makes a big difference. The Dutch processed cocoa gives the cake a very beautiful dark color
  • Baking soda: Baking soda makes the to rise and become spongy
  • Salt
  • Coffee: A little bit of instant coffee takes chocolate to another level.
  • Water
  • Vegetable oil: I have used vegetable oil. You can use any other lighter oil like a light olive oil.
  • White vinegar
  • Vanilla extract
  • Frozen berries (optional)

For Chocolate Ganache

  • Heavy cream
  • Dark chocolate morsels – I used ghirardelli

TIPS

Always aerate the flour by stirring the flour in with a spoon. This will lighten up the flour. Then scoop up the flour and level it up into your cup
Dutch-processed cocoa gives the cakes a beautiful dark chocolate hue.
Grease the bundt pans really well – don’t leave any nook or corner.
Let the cakes cool completely before glazing them

double chocolate min cakes

STEP BY STEP INSTRUCTIONS TO MAKE EGG FREE BUNDT CAKES

BAKE THE MINI BUNDT CAKES

STEP 1: Preheat the oven to 350 degree F and generously grease and flour your mini bundt pans.

Make sure you get all the nooks and crannies of the Bundt pan.

STEP 2: Sift your dry ingredients twice into a bowl.

STEP 3: Add your wet ingredients – water, coffee, vinegar, and vanilla essence along with sugar into the bowl. See it’s just a one-bowl recipe.

STEP 4: Give it a gentle stir. Should take like 30 seconds to mix everything.

STEP 5: Divide the chocolate batter into the mini bundt pans – 2/3 rd full and bake for 15/18 minutes or till a toothpick inserted comes out clean.

STEP 6: Cool completely before you move on to the frosting part

PREPARE THE CHOCOLATE GANACHE

STEP 1: Heat cream in a small bowl in microwave for 30 to 40 seconds.
STEP 2: Slowly add morsels and let it stand for 5 minutes. Stir well.
STEP 3: Spoon or pour the cooled down ganache on the cake. Decorate with frozen berries (optional)

Double chocolate mini bundt cakes made without eggs or butter

FREQUENTLY ASKED QUESTIONS

How Do I Keep the Bundt Cakes Moist?

Don’t overbake. As soon as a cake tester or toothpick comes out clean when inserted in the center of one side of the pan, the cake is done.

How Long Do I Let The Mini Bundt Cakes Cool?

Like any other cakes, these double chocolate mini bundt cakes, will need to cool for a few minutes in the pan before being turned out onto a cooling rack.

How Do I Get The Mini Chocolate Cakes Out of The Bundt Pans?

Make sure your mini cake pans are well greased at all the nooks and corners. If the cakes don’t release naturally, run a thin butter knife in between the pan to release the cakes.

OTHER EASY CAKE RECIPES

Chocolate Cup Cakes

Vegan Chocolate Pudding

Microwave Chocolate Mug Cake

Chocolate Brownie

One bowl egg free butter free chocolate bundt cake recipe

I used good quality dark chocolate chips to make chocolate ganache. You can see a difference in taste when you use high quality chocolate. It gives the cakes a very luscious texture.

KEEP IN TOUCH – Are we friends yet? Let’s connect on-Facebook| Instagram | Pinterest | Twitter. Pin this photo for future reference.

Egg less cakes, Butter less cakes, dark chocolate cakes, Bundt Cakes, Mini Bundt Cakes, Ghirardelli chocolate cakes, cakes, chocolate cake

Double Chocolate Mini Bundt Cakes (One Bowl Recipe)

MyYellowApron
These rich and incredibly delicious double chocolate mini bundt cakes are a breeze to make! No eggs, No butter, No mixer needed. This one-bowl chocolate mini Bundt cake recipe is foolproof with the easiest chocolate ganache ever!
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Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine American, World
Servings 8

Equipment

  • Flour Sifter
  • Mixing Bowls

Ingredients
  

DRY INGREDIENTS

  • 1 and 1/2 Cup All-purpose flour
  • 1 Cup Granulated sugar
  • 1/4 Cup Unsweetened Dutch cocoa
  • 1 Tsp Baking soda
  • 1/2 Tsp Salt

WET INGREDIENTS

  • 1 Cup Water
  • 1/2 Cup Vegetable oil
  • 1 Tbsp White vinegar/Lemon Juice
  • 1 Tbsp Instant coffee
  • 1 Tbsp Vanilla extract
  • Frozen berries (optional)

FOR CHOCOLATE GANACHE

  • 2 Cups Heavy cream
  • 1 & 1/2 Cups Dark chocolate morsels

Instructions
 

PREPARATION

  • Pre heat oven to 350 degree F
  • Grease and flour the mini bundt pans. Make sure to grease well. Set aside.

SIFT THE DRY INGREDIENTS

  • Sift flour, salt, baking soda, cocoa into a big bowl
  • Whisk the dry ingredients to make sure everything is mixed.

ADD THE WET INGREDIENTS INTO THE BOWL

  • Pour water, coffee, vinegar and vanilla extract into the dry ingredient bowl
  • Give it a gentle stir so that, everything is incorporated without any lumps

BAKE THE MINI CHOCOLATE BUNDT CAKES

  • Divide the egg-free, butter-free chocolate cake batter into the bundt pans and bake in the pre-heated oven for 18/20 minutes or until an inserted toothpick comes out clean
  • Cool completely and then carefully unmold the mini chocolate cakes into a plate.

MAKE THE CHOCOLATE GANACHE

  • While the cakes are cooling, make the chocolate ganache, by heating the cream (either in microwave or stove top) for 2 minutes
  • Add the chocolate morsels into the hot cream and let it rest for couple of minutes. Then gently stir it into a luscious ganache.

TOP THE BUNDT CAKES WITH CHOCOLATE GANACHE

  • Pour the chocolate ganache on each mini chocolate bundt cake. Top with some frozen berries.
Keyword Bundt Cake, cake, Double Chocolate
Tried this recipe?Let us know how it was!
Egg less cakes, Butter less cakes, dark chocolate cakes, Bundt Cakes, Mini Bundt Cakes, Ghirardelli chocolate cakes, cakes, chocolate cake

KEEP IN TOUCH – Are we friends yet? Let’s connect on-Facebook| Instagram | Pinterest | Twitter. Pin this photo for future reference.

Sharing is caring!

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master.

Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day).

Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

134 Comments

  3. They look so nice especially your mini bundt cakes. They are so cute. And also this is an easy recipe. I’ll try it soon. 🙂

  6. This looks amazing and those mini ones make such a divine dessert for a more special occasion. And so easy to make, what a winner!

  9. My mom used to make a fudge cake that was eggless. She called it “1, 2, 3 Cake” because you mixed your dry ingredients together, made three wells, and added in your water, oil and vinegar into the wells. She topped it with a boiled chocolate frosting. I’m pretty sure that was my birthday cake about every year growing up. If yours is anything like hers it is rich and decadent. Yum! Thanks for the memory, and the idea to bake it in a bundt pan. 🙂

  13. Thats exactly how I prepped these little beauties too. I just didn’t make the holes but I mixed all the dry ingredients with the wet ones and baked. May be I should cal it my 1, 2 recipe, eh!!

  18. There’s coffee in there too? Geez, woman, I gained weight just looking at the deliciousness. If I ever do visit I have a list of things I want you to make me. On a side note I showed this to my husband last night and he is now in love with you

  26. Great allergy friendly cake, for those with butter and egg intolerances.

  28. These look sooo pretty! I bet they taste even better! I love how you decorated them too with the frozen berries.

  37. We have an extended family member that is allergic to eggs so trying to find things to make is a crazy task. Will be saving this for Easter when we all get together.

  39. These cakes look delicious! I haven’t ever baked without eggs, so this seems like a strange concept to me. But if that tastes as good as it looks, I might never bake with eggs or butter again!

  40. This is awesome! I love that you didn’t use any butter in the recipe and it looks even better than most bundt cakes that I’ve tried.

  41. I guess every single bite of this delight taste like heaven. I love dark chocolates. I would love to paired this with brewed coffee..

    -blairvillanueva

  42. This would satisfy even the most urgent chocolate cravings! What a beautiful cake

  44. These look so delicious!! I love making mini bundt cakes, so you can eat a WHOLE cake and not feel guilty 🙂

  45. Ha! I’m totally a “i need chocolate cake and i need it now” kind of girl so I’m glad you don’t have to plan ahead on this one! 🙂 Sounds delicious!

  57. They were super delish. The whole batch was gone within hours. Thanks for stopping by and yes, you can easily replace cream with coconut cream.

  61. Ooo this looks delicious, and vegan if you use a different type of ganache! Thanks!

  76. Butter and egg free? Wow! I will try this over the weekend, been awhile since I baked too. Recipe looks easy to follow. 🙂

  83. Pingback: Tandoori Fish Tikka – MyYellowApron

  93. Can’t believe how easy this recipe is and the end result looks so scrumptious. Would love to try this. Have never tried baking an eggless cake before.

  94. I have yet to make a bundt cake – but I want to try one now with this recipe! And egg free? And chocolate Ganache? YUM! I am curious how it is so rich without eggs – but trust your review so excited to try!

  95. Oh that chocolate good nosh’s looks absolutely delicious. I’ve only had chocolate ganache over a chocolate cake once and I remember loving every bite. I need to try to make it again because I’m needing some chocolate right now L

  98. This looks quite yummy and you make it sound easy to make. I’m having a dinner party in Monday and I love the idea of sending home dessert.

  100. I love anything with chocolate! Thanks for sharing this super yummy recipe! I’ll keep it and I’ll surely make this bundt cake. Can’t wait!

  101. wow these look delicious! the miniature ones also look so sweet! You can’t even tell they are egg or butter free!

  102. I love bundt cakes! This looks so delicious! What a great recipe without the eggs and butter!

  113. I can’t believe this is egg free and butter free! It looks delicious, I love bundt cake.

  127. Pingback: Egg less Double Chocolate Bundt Cake with Nutella Frosting – MyYellowApron

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