Soft, tender, perfectly sweet mini Bundt cakes made from the King Arthur Gluten‑Free Muffin Mix — but elevated into the cutest little chocolate‑chip‑studded treats. They’re dairy‑free, naturally gluten‑free, and one of the easiest bakes to pull together when you want something that looks impressive without extra effort.
These bake up golden, release beautifully (as long as you grease well!), and make the best little dessert, brunch bite, or “I just wanted something sweet” moment.
What You’ll Need
- 1 box King Arthur Gluten‑Free Muffin Mix
- 6 Tbsp dairy‑free butter or oil
- 3 large eggs
- 1 cup dairy‑free milk (I use almond)
- Chocolate chips — measure with your heart
How to Make Mini Bundt Cakes
Prep the Pan
Mini Bundt pans are gorgeous… and also notorious for sticking. Grease each cavity very thoroughly, getting into every ridge and swirl.
Make the Batter
In a bowl, whisk together:
- Melted dairy‑free butter or oil
- Eggs
- Dairy‑free milk
Add the muffin mix and whisk until smooth. Fold in chocolate chips. Let the batter rest for 10 minutes to help the gluten‑free batter hydrate and bake evenly.
Fill the Pans
Spoon the batter into each cavity, filling them ½ to ⅔ full. (Any more and they’ll puff over and lose the Bundt shape.)
Bake
Bake at 350°F for 16–20 minutes. Start checking at 15 minutes.
They’re done when:
- The tops spring back when lightly pressed
- A toothpick comes out clean or with a few moist crumbs
Cool + Release
- Let them cool in the pan 8–10 minutes
- Loosen edges gently with a thin silicone spatula or toothpick
- Invert onto a cooling rack
- If any stick, drape a towel over the pan for a few minutes to steam‑release
Serving Ideas
- Dust with powdered sugar
- Drizzle with vanilla or chocolate glaze
- Dip the tops in melted chocolate
- Add sprinkles for a birthday‑cake vibe
- Serve warm with dairy‑free ice cream
