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All Of Our Products Are:
Desserts & Sweet Treats
Gluten Free Mini Mexican Chocolate Bundt Cakes


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
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher or fine sea salt
  • 1/8 teaspoon cayenne pepper
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract

For the Glaze:

  • 1 and 1/2 cups powdered sugar
  • 4 tablespoons unsweetened cocoa powder
  • 4-6 tablespoons milk
  • 2 teaspoons pure vanilla extract


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.

A gluten free recipe that makes 6 mini cakes.

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