You can't miss with these Paleo Chocolate Mini Bundts from my Fab 'n Fast collection! Glaze with one of a few sugar-free glazes to complete the double-yum factor!
Preheat the oven to 350 degrees F if using oven pans. Alternately preheat mini bundt maker.
Whisk together the applesauce, almond butter, maple syrup, and eggs.
Melt chocolate in the microwave at 50% power for 2 minutes. I used Hu dark chocolate but you can use other sugar-free chocolates like Lilly's ... also chocolate chips. Add the melted chocolate and stir to combine.
Mix in dry ingredients.
Spoon batter into mini bundt maker 3/4 full and bake 10 minutes until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in pan before removing cake and repeat. .
Alternately spoon into 4 well-greased mini bundt pans and bake for about 30 minutes until a toothpick inserted into the center comes out clean. Cool atleast 30 minutes before removing cakes from pans and cooling completely.
Glaze cooled cakes with any of the optional glazes if desired. You also can top with berries, chopped nuts, and/or Paleo sprinkles.
In a bowl, sift the sugar, add the spices, purees and/or extracts per recipe, and mix. Then add the nut butter if using (should be room temperature) and 2 Tbsp of milk to begin and whisk until smooth. Add more milk by Tbsp until glaze is the right consistency for drizzling.
Drizzle over completely cooled cakes. Top with berries, chopped nuts, sugar-free mini chocolate chips (Lilly's) and/or Paleo sprinkles. Enjoy!
0 servings
1 cake