Gluten Free Mini Molten Bundt Cake

Daniella Fleischer


I made these for my daughters birthday and so I could enjoy the flavor of cake, again. I am a recent gluten free person and miss the stuff I use to enjoy. Everyone said these were absolutely fabulous! I use cup4cup gluten free flour for my recipes. Its fabulous and I don't have to guess or add anything to it.
Enjoy! By-the-way, Cup4Cup is available online at or at Williams-Sonoma.

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8 mini bundt cakes


15 Min


35 Min


2 c
cup4cup flour
2 c
3/4 c
cocoa powder
2 tsp
baking soda
1 tsp
baking powder
1/2 tsp
1 c
milk - i used lactose free
1/2 c
vegetable oil or canola oil
1 1/2 Tbsp
vanilla extract
2 c
chocolate chips or more

Directions Step-By-Step

Sift dry ingredients together in large bowl. Add eggs and liquid. Stir until batter is smooth. It will look slimy. I had to do this by hand because it was so thick.
Add chocolate chips to desired amount
Pour into well-grease mini bundt pan. My had 6 in a pan.
Bake 35 minutes or until toothpick comes out clean.
Cool in pan for 5 minutes. Then cool on rack upside down for 5 minutes more. They will be warm. On bottom of bundt cakes, scoop out a hole about 1" deep. I used a very sharp knife to make a cone-like hole. Save piece to put back on. Fill with more chocolate chips and replace cut out piece in hole.
Turn cakes over on individual plates, and pour melted hot chocolate frosting, of your choice. Sprinkle with chocolate chips and serve warm.

About this Recipe

Course/Dish: Cakes
Hashtag: #gluten-free