Preheat the oven to 350°. Spray the cavities of the mini bundt pan thoroughly with non-stick cooking spray. Set aside

In a glass measuring cup, measure one cup of your non-dairy milk alternative. I used flax milk. Add the teaspoon of pure vanilla extract to it and set aside.

In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, and salt. Set aside.

In the bowl of your stand mixer, cream the non-dairy butter alternative with the sugar and brown sugar for 3-5 minutes or until creamy and fluffy. Stop a few times to scrape sides of bowl.

With the mixer on low, add the eggs, one at a time, mixing well on low speed after each addition.

With the mixer on low, slowly add some of the flour mixture, then some of the milk mixture, alternating until all is mixed together.

Stir in the mini chocolate chips, scraping the bottom and sides of bowl to ensure all batter is mixed together well.

If using the same pan I recommended, scoop 2.5 Tbsp of batter into each cavity of the mini bundt pan.

Bake at 350° for 18 minutes. Remove from oven to cooling rack. Let cool in pan for 3-5 minutes, then flip over pan to roll baked cakes onto cooling rack.

This makes 36 mini bundt cakes. If you only have one pan, like I do, then you'll want to make sure to wipe out the crumbs as best you can, and spray the cavities very well with non-stick cooking spray before adding the next batch of batter.

While cakes finish cooling, make frosting.

In a microwave safe bowl, microwave butter alternative for about 20-30 seconds.

Add cocoa powder, 1 Tbsp non-dairy milk alternative and beat with hand mixer or stand mixer for 30 seconds.

Alternate adding powdered sugar and remaining non-dairy milk alternative, beating well after each addition.

Use a spatula to scrape down the sides of the bowl. Add pure vanilla extract and beat until mixture is smooth and shiny.

Use a mounded teaspoon to scoop frosting into center of each mini cake.