Mini Bundt Cake
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Mini Bundt Cake
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| Servings | Prep Time |
| 7mini cakes | 15minutes |
| Cook Time |
| 20-25minutes |
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Ingredients
Dry ingredients:
- 2/3c white almond flour
- 1/3c amaranth flour
- 1/3c coconut sugar with vanilla
- 2tsp baking powder
- 0.5tsp sea salt
- 0.5c dried cherries
Wet ingredients:
- 0.25c grassfed butter or ghee
- 1/4c almond milk
- 2 eggs
- 1tsp bourbon vanilla
Decoration/coating:
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.