MINI BUNDT CAKES

Ingredients

• 1 cup of gluten-free flour 
• 1 tbsp of tapioca flour 
• 3/4 cup of coconut sugar
• 2 tsp of baking powder
• 1 tsp of cinnamon
• 1/2 tsp of salt 
• 2 eggs
• 1/3 of oat milk
• 2 tsp of vanilla extract

Vanilla Icing:

• 1/2 cup of butter (you can use vegan butter too)
• 2 cups of powdered sugar
• 2 tsp of vanilla extract
• 4 tbsp of coconut milk

Directions

1. Preheat the oven to 350 degrees. Spray the mini bundt cakes with a non-stick spray. 
2. In a large bowl, combine all the dry ingredients and mix well. 
3. In a separate bowl, combine all the wet ingredients and mix well. 
4. Slowly add and stir the wet ingredients into the dry ingredients. Mix well.
5.  In a medium size bowl, combine all the icing ingredients together and stir until smooth. 
6. Pour the bundt batter into the mini bundt tins and bake for 20 minutes or until slightly brown.
7. Add the icing to the cakes once the cakes have completely cooled down.

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When you’re craving something sweet, you need a perfect portion and these mini vanilla bundt cakes are just that. Absolutely adorable, rich and moist in every way. 

Gluten free and can even be vegan – just substitute the butter with vegan butter and the eggs with flaxseed eggs.

This recipe will serve 10 and only take you 30 minutes to make!