mini bundt cakes

No-bake triple chocolate mini bundt cakes with a dark chocolate base and chocolate cashew cream. Delicious, vegan, and gluten-free.

Triple Chocolate Mini Bundt Cakes

cashews

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

coconut oil

100 g dark chocolate (85% cacao)

dates

agave, maple, or date syrup

g chocolate

Melt chocolate over low heat in a medium pot.

Drain cashews and dates well and place them into a high-speed blender. Add coconut cream and coconut oil. Blend on high speed until smooth and creamy. Adjust sweetness by adding 1-2 tablespoons agave, maple, or date syrup.

Add in melted chocolate and blend again until all is well combined.

Pour the filling into silicone bundt cake molds and place them in the freezer to firm up for at least a couple of hours.

Chocolate filling

Melt chocolate over low heat in a medium pot. Let it cool down a bit.

Pour the thin layer of melted chocolate over the chocolate-cashe filling and freeze till set.

Chocolate base

Before serving, drizzle the cakes with some extra melted dark chocolate and top with blueberries.

Serving suggestion

Tasty little bundt cakes perfect to enjoy with coffee.  Double the recipe for a party or potluck.

Apple Cinnamon Mini Bundt Cakes

flour

sugar

baking powder

salt

orange peel

butter,

apple

egg, beaten

vanilla paste

yogurt

butter, melted

cinnamon

Preheat oven to 350° F.

Chop the apples, grate the orange peel, and...

Chop the apples, grate the orange peel, and set aside.

Coat a mini bundt pan with cooking spray.

In a large bowl combine the 1 1/2...

In a large bowl combine the 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt.

Cut in 6 tablespoons butter using a pastry...

Cut in 6 tablespoons butter using a pastry blender or 2 forks.

In a separate bowl mix together the eggs,...

In a separate bowl mix together the eggs, vanilla, and yogurt.

Add the yogurt mixture to the flour and...

Add the yogurt mixture to the flour and mix well. The batter will be thick.

Stir in the apples and orange peel and...

Stir in the apples and orange peel and mix until incorporated.

Using a small cookie scoop ( about 1...

Using a small cookie scoop ( about 1 tablespoon size) into each bundt cup.

Bake at 350° F for about 20-25 minutes.

In a small bowl melt the remaining 5...

In a small bowl melt the remaining 5 tablespoons butter.

In a separate bowl mix the sugar and...

In a separate bowl mix the sugar and cinnamon.

When bundts are done, remove from oven and...

When bundts are done, remove from oven and place on a platter and set the bundts right side up and while hot.

Brush each bundt top with butter then sprinkle...

Brush each bundt top with butter then sprinkle with the cinnamon sugar.

These delicious, little, moist Mini Blueberry Lemon Bundt Cakes are perfect for spring desserts and so good you&#039;ll make them again and again.

Mini Blueberry Lemon Bundt Cakes

Tbsp. butter, softened (You can microwave it

eggs

milk

sour cream

lemon juice

lemon

vanilla extract

Tbsp. of flour (for the blueberries)

olive oil

Preheat oven to 350 degrees

In a bowl, whisk together flour, salt and baking powder.  Set aside.

In a separate bowl, combine milk, sour cream, lemon juice and lemon zest. Whisk and set aside.

In a stand mixer, combine butter and sugar and blend until fluffy.

Add in the eggs and vanilla to the stand mixer and blend until completely combined.

Add 1/3 of the milk and sour cream mix to the blender and combine completely.

Add in 1/2 of the flour mix to the blender and blend until completely combined.

Add in half of the remaining milk and sour cream mix and blend until completely combined.

Add in the remaining flour mix and blend until combined completely.

Add in the rest of milk and sour cream mix and combine completely.

Mix the blueberries with the 2 Tbsp. of flour and roll them to cover.

Remove the bowl from the stand and fold in the blueberries.

Spray bundt pan down with your spray olive oil. Make sure to get all the cracks for the shape of your pan.

Add the batter, filling the bundt cake molds about 2/3 or 3/4 of the way.

Mix glaze ingredients while the bundt cakes are cooking. Whisk together and set aside.

Bake for 19 minutes. Check with a toothpick. If the tooth pick comes out mostly clean, they&#039;re done. This batter will be more moist than a typical cake batter so it might be a little tacky looking, but that&#039;s ok.

You can let cool for about 10 minutes and then flip the pan over to remove the bundt cakes. As long as you sprayed everything well with olive oil, they should come out with no issue.

Once cooled, drizzle on glaze and serve!

Tangerine Olive Oil Cake is infused with a refreshing winter flavor from tangerine zest and made super moist with olive oil. These little soft bundt cakes will brighten up any gloomy winter day.

Tangerine Olive Oil Cake

sugar (144 g)

all-purpose flour (133 g)

baking soda

egg (room temperature)

plain yogurt (room temperature, 239 g)

oz volume tangerine olive oil

Preheat the oven to 350°F.

Add sugar and tangerine zest to a small bowl, rub together until fragrant and sugar turn a light yellow. Sift flour, baking powder and baking soda into the bowl with the tangerine sugar, stir in the kosher salt, mix well to distribute thoroughly. Set aside.

Add egg, yogurt, olive oil and vanilla extract to a large bowl and beat until smooth. Fold in the flour mixture until incorporated.

Place the mini bundt pans on a large baking sheet and spray them with a thin layer of nonstick cooking spray. Divide the batter evenly among four pans. Tap the pans to level the batter. Bake for 25 minutes until a toothpick inserted in the middle comes out clean with just a few crumbs attached.

Remove from the oven, and place the bundt pans on a wire rack to cool. When the bundt pans are cool enough to touch, flip them over and tap to loosen the bundt cake onto the wire rack, let cool completely.

Serve with a dusting of powdered sugar.

I made this in a 9” square pan.  I added 50% to the recipe, using two eggs, separating the second one, and using the volume of the white to reduce the amount of yogurt. I also added fresh chopped rosemary, about 1T.  I should have added more—up to double that amount. I brushed lightly with EVOO when cool. We really enjoyed it.

Love these! They’re so moist and is always a hit when I make them. Perfect for a warm Florida Christmas where citrus is in abundance

These look beautiful and that piece at the end showing how fluffy it is. So so good.

Top 4 mini bundt cakes recipes from across the web

The most viewed mini bundt cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Triple Chocolate Mini Bundt Cakes

Apple Cinnamon Mini Bundt Cakes

Mini Blueberry Lemon Bundt Cakes

Tangerine Olive Oil Cake

Top 4 mini bundt cakes recipes from across the web

The most viewed mini bundt cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Triple Chocolate Mini Bundt Cakes

Apple Cinnamon Mini Bundt Cakes

Mini Blueberry Lemon Bundt Cakes

Tangerine Olive Oil Cake

The most viewed mini bundt cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine