These decadent mini dark chocolate bundt cakes are vegan and paleo topped with a sweet berry glaze. Perfect mother’s day or spring treat! Made with Hu Cashew Butter + Raspberry Dark Chocolate.
- Preheat the oven to 350F.
- Whisk together applesauce, almond butter, maple syrup, and flax eggs (all should be at room temp).
- Add melted chocolate and stir to combine.
- Add dry ingredients and mix.
- Spoon into 3 well greased mini bundt pans and smooth the tops.
- Bake for 28-30 minutes at 350F.
- Cool for at least 30 minutes before flipping out of the pans on a cooling rack to cool completely.
- For the glaze, combine all ingredients in a small saucepan over medium heat and stir until smooth.
- Glaze cooled cakes. Top with raspberries and chocolate.
