Soft and fluffy chocolate chip mini bundt cakes with rich, glossy ganache centers, these elegant little desserts are as indulgent as they are beautiful. Whether you’re hosting a formal gathering or simply looking to elevate your afternoon snack, these mini cakes are the perfect solution.

Why You’ll Love This Recipe

These mini chocolate chip cakes strike a delightful balance between wholesome ingredients and decadent flavor. Made with almond flour and sweetened with coconut sugar, they’re naturally gluten-free and dairy-free—yet every bite is rich and satisfying. The molten ganache center adds a touch of luxury, making them perfect for guests or special occasions. They’re easy to make, visually stunning, and portioned for individual servings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cakes:

• almond flour
• mini chocolate chips
• coconut sugar
• unsweetened applesauce
• melted coconut oil
• almond milk
• pure vanilla extract
• baking soda
• salt

For the Ganache Center:

• dairy-free chocolate chips
• full-fat coconut milk

Directions

1. Preheat your oven to 350°F (175°C) and lightly grease a mini bundt or silicone mold pan.
2. In a large bowl, whisk together almond flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, combine the applesauce, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Mix the wet ingredients into the dry ingredients, stirring just until incorporated.
5. Gently fold in the mini chocolate chips.
6. Spoon the batter into the prepared molds, filling each about 3/4 of the way full.
7. Bake for 15–18 minutes or until the tops are golden and a toothpick inserted comes out clean.
8. Let the cakes cool in the pan for 10 minutes before transferring them to a wire rack.
9. For the ganache, melt the chocolate chips with the coconut milk over low heat or in the microwave in 20-second intervals, stirring until smooth and glossy.
10. Once the cakes are fully cooled, spoon or pipe the ganache into the center of each mini cake. Let it set for 10 minutes, or serve warm for a gooey center.

Servings and timing

This recipe makes approximately 6–8 mini cakes, depending on the size of your molds.
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Cooling + Ganache Time: 20 minutes
Total Time: 45–50 minutes

Variations

• Nut-Free Option: Use oat flour in place of almond flour and sunflower seed butter instead of coconut oil for an allergen-friendly version.
• Add-Ins: Mix in chopped nuts, dried cherries, or orange zest for added complexity.
• Ganache Flavors: Infuse the ganache with a splash of peppermint extract or espresso powder for a seasonal twist.
• Frosting Instead of Ganache: Top with a dairy-free buttercream instead of ganache for a more traditional cake finish.
• Mini Muffins: Bake the batter in mini muffin tins for bite-sized treats.

Storage/Reheating

Store leftover cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
For longer storage, freeze the cakes without ganache for up to 2 months.
To reheat, warm in a 300°F (150°C) oven for 5–7 minutes. Add fresh ganache after reheating if desired.
Ganache-filled cakes can also be gently microwaved for 10–15 seconds for a warm, melty center.

FAQs

What can I use instead of almond flour?

You can substitute almond flour with oat flour or a gluten-free baking blend, but the texture may differ slightly.

Are these mini cakes gluten-free?

Yes, as written, the recipe is gluten-free due to the use of almond flour.

Can I use regular milk instead of almond milk?

Yes, any type of milk (dairy or non-dairy) will work in this recipe.

Can I make these in a regular muffin tin?

Absolutely. Just adjust the baking time to 12–15 minutes and keep an eye on doneness.

How do I prevent the cakes from sticking to the mold?

Be sure to thoroughly grease the molds or use a silicone mold pan for easier removal.

Is the ganache center supposed to stay soft?

Yes, especially when served warm. When chilled, it will firm up but remain creamy.

Can I double the recipe?

Yes, this recipe scales well. Just make sure not to overfill your molds and adjust baking times if needed.

What’s the best way to serve these cakes?

They’re best served slightly warm with ganache freshly added. You can also add a dusting of cocoa powder or powdered sugar.

Can I make the ganache in advance?

Yes, prepare it ahead and reheat gently before adding to the cakes.

Do I need to chill the cakes before serving?

No, but chilling helps set the ganache if you prefer a firmer center.

Conclusion

These mini chocolate chip cakes with melted ganache centers are the perfect marriage of elegance and ease. With simple, wholesome ingredients and an indulgent presentation, they’re ideal for entertaining or treating yourself to something special. Whether served warm for a gooey experience or chilled for a firmer bite, these cakes are sure to impress.

Mini Chocolate Chip Cakes with Melted Ganache Centers

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 6 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

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Description

Soft and fluffy mini chocolate chip bundt cakes with a rich, glossy ganache center. Ideal for dessert tables or a sweet afternoon treat.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup almond flour
• 1/2 cup mini chocolate chips
• 1/3 cup coconut sugar
• 1/4 cup unsweetened applesauce
• 1/4 cup melted coconut oil
• 1/4 cup almond milk
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• For the Ganache Center:
• 1/2 cup dairy-free chocolate chips
• 2 tbsp full-fat coconut milk

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Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a mini bundt or silicone mold pan.
2. In a large mixing bowl, whisk together almond flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, mix applesauce, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Combine wet and dry ingredients, stirring just until incorporated. Fold in the mini chocolate chips.
5. Spoon batter evenly into the molds, filling each about 3/4 full.
6. Bake for 15–18 minutes, or until golden and a toothpick inserted comes out clean.
7. Let cakes cool in the pan for 10 minutes before transferring to a wire rack.
8. To make ganache, melt chocolate chips with coconut milk over low heat or in 20-second intervals in the microwave. Stir until glossy.
9. Once cakes are cool, spoon or pipe ganache into the center of each mini cake. Let set for 10 minutes or serve warm for a gooey center.

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Notes

• Make sure cakes are fully cooled before adding ganache for a clean finish.
• Use silicone molds for easier removal.
• Serve warm for a gooey, molten center.

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Nutrition

• Serving Size: 1 mini cake
• Calories: 230
• Sugar: 10g
• Sodium: 90mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg