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Healthy Chocolate Coconut Mini Bundt Cakes

Healthy Chocolate Coconut Bundt Cake

A light and flavorful chocolate bundt cake that is also secretly healthy! Makes 2 mini bundt cakes.
Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2
Author Renata



For the bundt cakes:

  • 4 tablespoons coconut flour
  • 4 tablespoons raw cacoa powder
  • 1 teaspoon baking powder
  • 2 large eggs
  • 7 tablespoons coconut milk
  • 4 tablespoons melted coconut oil
  • 4 tablespoons raw agave could use another liquid sweetener
  • 1 teaspoon vanilla extract
  • ¼ cup chocolate chips such as Lily’s Stevia Sweetened Chocolate

For the ganache:

  • ½ cup chocolate chips such as Lily’s Stevia Sweetened Chocolate
  • 3 tbsp coconut milk
  • Berries and dessicated coconut for topping optional



For the bundt cakes:

  1. Preheat the oven to 350 deg F.
  2. Grease 2 small mini bundt cake pans, approx 5” in diameter and 2.5” deep, with non-stick spray of choice.
  3. In small bowl whisk together coconut flour, cacao powder and baking powder.

  4. Add egg, milk, coconut oil, agave and vanilla and mix until everything is every well combined. The mixture should look like a thick cake batter. If it is too dry, add more coconut milk, 1 tbsp at a time.
  5. Gently fold in the chocolate chips.
  6. Pour half the mixture into each of the prepared bundt pans. Smooth the top so that it is even.
  7. Bake in the preheated oven for 30-35 mins, until a toothpick inserted into the center of the cake, comes out with a few moist crumbs attached.
  8. Allow to cool completely.

For the ganache:

  1. In a small bowl, add in the chocolate chips and coconut milk.
  2. Heat in the microwave in 30 second increments, stirring very well between heating periods. You do not want to burn the chocolate so make sure to mix really, really well.
  3. Once the chocolate is completely melted, spoon the frosting over the bundt cakes and smooth.
  4. If using, sprinkle over the dessicated coconut and top with berries.