Special occasions call for classy treats. Whether you’re serving brunch, dessert or hosting a tea party, your guests will swoon over these adorable mini Bundt cakes. Each one can be decorated differently – so feel free to get super creative! Top with a dollop of coconut cream and fresh berries or simply sprinkle on some cinnamon and naturally sweet monk fruit. They’re vegan, gluten-free and pair well with coffee or tea.
Mini Carrot-Coconut Bundt Cakes (Vegan & Gluten-Free)
- 2 Tbsp. chia seeds + 5 Tbsp. water
- 3/4 cup maple syrup, room temperature
- 1/2 cup Vitacost Organic Coconut Oil, melted, room temperature
- 1-1/4 cup oat milk, room temperature
- 1 tsp. vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1-1/2 cups shredded carrots
- 1/2 cup gluten-free flour blend
- 1/2 cup coconut flour
- 1 cup oat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon ground
Preheat oven 350 degrees F. Lightly spray mini Bundt cake tins with non-stick cooking spray and set aside.
In small bowl, combine chia seeds and water to create “chia egg,” stir and set aside for 10 minutes.
In separate bowl, whisk maple syrup, coconut oil, oat milk, vanilla extra, shredded coconut and shredded carrots. Add chia egg and stir to combine.
In larger bowl, whisk gluten-free flour, coconut flour, oat flour, baking powder, baking soda, salt and cinnamon.
Gently fold wet ingredients into dry ingredients until combined. Evenly fill 18 Bundt cake wells with mixture.
Bake 25-35 minutes until cakes are firm. Remove pans from oven and set aside to cool. Remove cakes from pans and serve as is or cool completely before adding toppings.
Coconut cream topping:
To make coconut cream topping, transfer refrigerated coconut cream to bowl. Add sweetener of choice and vanilla powder and whisk until mixture thickens into a soft cream.
Top Bundt cakes with a dollop of cream and garnish with berries and shredded coconut.