I accidently stumbled across the cutest baking dishes the other day when I went to the Arts and Crafts store. As I was looking for Autumn decorations, I passed through the baking aisle. I found these cute ready-to-use bundt pans and wrote my own dairy-free recipe to fill them. The recipe is very similar to a chocolate-chip muffin in flavor, but so much more cuter in these mini-bundt pans!
Chocolate Chip Mini Bundts
Mini cakes that are cute and easy to make, perfect for dessert, gifting, or a ladies tea
Ingredients
- 2 c flour
- 1 tsp baking soda
- 2 tsp baking powder
- ¼ tsp salt
- ½c melted and cooled vegan butter/dairy free butter
- 1 c sugar
- 2 large eggs
- ½ almond milk
- 1 scraped vanilla bean
- 1 ½ c. semi sweet chocolate chips (I use dairy-free chips)
- 1 tbsp course sugar to add to the top
Directions
oven 400°
In a medium mixing bowl, combine the dry ingredients adding in 1 c. chocolate chips.
In another mixing bowl, beat the cooled vegan butter, eggs, and almond milk, pouring the wet ingredients into the dry and making sure not to overmix. The batter is spoonable, not pourable.
Spoon the batter into the cute bundt pans or lined muffin pans of your choice.
Use the remaining 1/2 c. of chocolate chips as a topping, covering them with the course sugar. 
Lower the oven to 375° and place the ¾ full mini-bundts in the center of the oven for 30 minutes. Lower the heat to 325° for another 20 minutes or so, making sure the tops aren’t getting overdone. It is ready when a knife inserted in the middle comes out clean.
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