Gluten Free Mini Mexican Chocolate Bundt Cakes Recipe

by Carol Kicinski on November 19, 2017

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Gluten Free Mini Mexican Chocolate Bundt Cakes Recipe

Add a little something different to your holiday table this year with these sweet and spicy Gluten Free Mini Mexican Chocolate Bundt Cakes.

Sure, you may want to stick with a more traditional pumpkin or pecan pie this year, but who said you can’t have multiple options for dessert? I say, the more the merrier!

This recipe is sweet because of the sugar and vanilla, and spicy because of the cayenne pepper and these unique little gems called Fire & Spiced Maraschino Cherries from Tillen Farms. These cherries have a fiery kick that pairs so nicely with chocolate.

Don’t be afraid … these aren’t too spicy. I taste-tested these on someone who cannot tolerate spicy foods and even she loved these!

If you want an exciting dessert, give these adorable little cakes a try, whether for Thanksgiving or perhaps for a Christmas party (these would be great with a cup of peppermint hot cocoa)!

Gluten-Free Mini Mexican Bundt Cakes Recipe

Gluten Free Mini Mexican Chocolate Bundt Cakes Recipe

Ingredients

For the Cakes:
Gluten free nonstick cooking spray
12 Tillen Farms Fire & Spiced Maraschino Cherries plus 2 tablespoons cherry liquid
1 cup plus 1 tablespoon gluten free all-purpose flour, divided
8 tablespoons (1 stick) unsalted butter
1 cup water
3 tablespoons unsweetened cocoa powder
1 cup sugar
2 teaspoons chili powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon kosher or fine sea salt
1/8 teaspoon cayenne pepper
1 large egg
¼ cup milk
1 teaspoon pure vanilla extract

For the Glaze:
1½ cups powdered sugar
4 tablespoons unsweetened cocoa powder
4-6 tablespoons milk
2 teaspoons pure vanilla extract

Directions

Preheat the oven to 350 degrees. Spray a 6-count mini Bundt cake pan with cooking spray.

Remove stems from cherries, dry with paper towels, and chop. Place in a small bowl and toss with 1 tablespoon flour.

In a medium saucepan over high heat, combine the butter and water and cook until the butter melts, stirring occasionally. Stir in 3 tablespoons cocoa powder and let boil for 30 seconds. Remove from the heat.

Combine 1 cup flour with sugar, chili powder, cinnamon, baking soda, salt, and cayenne pepper. Whisk to combine. Add the cocoa mixture, 2 tablespoons cherry liquid, egg, milk, and vanilla. Mix well. Stir the cherries into the batter. Divide evenly among the mini bundt cake pans and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes.

Place a piece of waxed paper under a cooling rack and invert the cakes onto the cooling rack to finish cooling completely.

To make the glaze, whisk the powdered sugar together with the cocoa powder. Slowly add milk, a little at a time, stirring, until it is a pourable consistency. Stir in the vanilla and drizzle over the cooled cakes.

Servings

A gluten free recipe that makes 6 mini cakes.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Dessert

{ 2 comments… read them below or add one }

Sabrina December 3, 2017 at 4:20 pm

love the cayenne pepper in these and no, am not afraid, nicely different recipe for me so thank you!

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Alicia December 5, 2017 at 12:16 am

This was delicious. We did leave out the chili powder and cayenne pepper as we don’t care for spice. However, we’ve decided that pineapple would be good in place of the cherry too.

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