Ingredients
Dry ingredients:
- 2/3 c white almond flour
- 1/3 c amaranth flour
- 1/3 c coconut sugar with vanilla
- 2 tsp baking powder
- 0.5 tsp sea salt
- 0.5 c dried cherries
Wet ingredients:
- 0.25 c grassfed butter or ghee
- 1/4 c almond milk
- 2 eggs
- 1 tsp bourbon vanilla
Decoration/coating:
Servings: mini cakes
Instructions
- Preheat the oven on 180°C/350°F.
- In a bowl mix all dry ingredients.
- In another bowl or in a blender mix all the wet ingredients.
- Put the wet mixture into the flour mixture and stir until all is well combined.
- Grease a donut baking tray or a tray for small bundt cakes. With a spoon put the batter into all forms, not more than 2/3 of each form.
- Move the tray in the oven and bake until golden and dry inside (a toothpick in the middle of the bundt cakes should come out clean).
- Take the mini cakes out of the oven and let them cool out a little bit before taking them out of their forms. Let them coll completely on a cooling rack.
- Roll them in some granulated sugar or just dust a little icing sugar on the top.
- Enjoy!
Recipe Notes
The mini bundt cakes are very soft and moisture and have a light vanilla taste. You can decorate them with coconut sugar, cinnamon, chocolate, (colored) icing sugar or leave them 'naked'. They are perfect in the morning for a sweet breakfast or in the afternoon with a cup of coffee or tea.
Share this Recipe
Powered byWP Ultimate Recipe