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