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