Mini Vanilla Bean Bundt Cake

Serves: 1

Happy Monday! I hope you had a great weekend! The boyfriend and I tackled some of our Christmas shopping this weekend, which was great! Luckily, the stores weren’t crazy busy! We also went to see the new Brad Pitt movie, “Killing Them Softly.” Well, all I have to say is that we walked out of the theater after about 35 minutes. Horrible. Just horrible. Have you seen it? Sometimes I wonder who comes up with the ideas for some of these movies! On the upside though, The Hobbit comes out this Friday and I am sooooo very excited! I read the books as a child and I can’t wait to see the movie! I am not one of those people who will go to a midnight showing, but I am hoping to see it sometime next weekend!

Ok, well enough about movies! Let’s move onto today’s recipe! I have had so many requests coming in for  more single serving desserts, so I am sharing this mini bundt cake recipe today! Who doesn’t love cake? And in portion control? Perfect!

Fit Ingredients

  • 1/4c + 1 1/2 tbs (33g) chestnut flour (or flour of choice)
  • 1/4c (56g) greek yogurt (or applesauce for paleo)
  • 1/4c coconut milk (carton)
  • 1/8 tsp vanilla stevia
  • pinch of ground vanilla beans
  • 1 1/2 tsp dark chocolate cocoa powder
  • 2-3 tsp water
  • stevia to taste


  • Mini bundt cake pan
  • non stick spray



1. Pre heat your oven to 350 degrees.

2. Spray your mini bundt pan with non stick spray.

3. In a bowl combine your flour, greek yogurt (or applesauce), coconut milk, stevia and vanilla beans.

4. Mix well.

5. Pour batter into your bundt pan.

6. Bake for ~30 minutes.

7. Allow your cake to cool in the pan.

8. While your cake is cooling, mix together your cocoa powder, stevia and enough water to create a sauce.

9. Remove your cake from the pan and drizzle the chocolate sauce over the top.

Sooo delicious!! It was soft, full of vanilla flavor and the dark chocolate sauce was just the right amount to satisfy my sweet tooth, kill that chocolate craving and balance out the vanilla! Plus, I didn’t have to worry about any left overs because I only made one! The recipe is really easy to double, triple, etc! Plus you can use whatever flour is your favorite! Feel free to play with the extract flavors too!


Nutrition: (for the entire recipe)

Calories: 166.0, Protein: 8.9g, Carbs: 29.0, Fat: 2.7g (2g Saturated), Sodium: 54mg, Fiber: 1g (Net Carbs: 28g)


  • What a great snack idea! I would LOVE to try it with coconut extract mmmm :D
    December 10, 2012
  • Tracey
    Loving that it's a single serve recipe!
    December 10, 2012
  • Ooo, I like Alexandra's idea above too... You're really convincing me to try chestnut flour!
    December 10, 2012
  • That bad of a movie?? Yikes! I want to see The Hobbit, but I'll wait 'til it's out on DVD, since I don't have the attention span for any movie that's longer than 2 hours, haha.
    December 10, 2012
      • Then you can get up, wander around, do a few chores (or make some more snacks...) in the middle. It's the only way I survive long movies.
        December 11, 2012
  • Nicole
    I convinced my husband to go see that movie since I thought it looked good from the trailers. We managed to stay for the whole thing but it was hard to do so without falling asleep. I was hoping for something Snatch style but it was probably the worst movie I've seen in a long time. I'm super excited for The Hobbit though. My husband said "I wouldn't mind seeing that." "HELL YEAH!" was my response. He looked at me like I was crazy. I don't think he expected me to be that interested and my only thought is how can he not be?!?!? These mini bundts look delicious though, maybe I'll do them for Christmas dinner!
    December 10, 2012
  • I can't keep up with all your wonderful recipes! :)
    December 16, 2012

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