Preheat oven to 350F

Add all wet ingredients in a bowl and mix well.

In another bowl, combine the sugar with the orange zest using your fingers, add the flour, baking powder, baking soda, salt, cocoa powder and chocolate chips and mix well.

Add the wet ingredients and whisk until the mixture is smooth and well combined.

Use the batter to fill up the pans (about ¾ full). Recipe yields for 2 4-inch mini bundt cake pans.

Bake for 30 minutes or until tooth pick comes out clean.

Cool in pans on a wire rack 10 minutes; remove cakes from pans. Cool completely on wire rack.

Chocolate Glaze: Melt the chocolate chips and the coconut oil in a double boiler on low heat.

Stir chocolate constantly until melted, add the orange juice or vanilla extract.

Pour the glaze over the cakes and let the glaze dry before serving.