Mini Holiday Bundt Cakes
Prep Time
15 mins
Cook Time
1 hr
Cool Time
30 mins
Total Time
1 hr 45 mins
Servings: 6
Calories: 295 kcal
Ingredients
Dry
- 3.2 oz. all-purpose flour
- 1 oz. cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. natural salt
Wet
- 2 Tbsp. flax meal + 5 Tbsp. water
- 1 oz. almond meal
- 2.8 oz. choice of sugar
- 4 Tbsp. vegetable oil
- 1/2 cup coconut cream
Other
- 2 tsp. white vinegar
Garnish
- 6 Tbsp. powdered sugar
- 2 tsp. plant-based milk
- Sugared cranberries
- Green leaves
Instructions
-
Preheat oven to 360 degrees F. Thoroughly grease the Bundt mold.
-
In large bowl, place flaxseed meal and water. Let stand a few minutes to thicken. Add remaining wet ingredients and whisk well.
-
In same bowl, add sifted dry ingredients and mix until combined. Add white vinegar and gently mix.
-
Scoop batter into prepared mold and gently drop mold on your kitchen to release air bubbles.
-
Bake 20 minutes or until toothpick inserted into the center comes out clean.
-
Cool in the mold for a few minutes before turning out onto a wire rack to cool completely.
-
In small bowl, whisk powdered sugar and milk. Adjust amount of milk until desired consistency. Drizzle over cakes.
-
Garnish with sugared cranberries and greens if desired.
Recipe Notes
Grab these ingredients and more at Vitacost.com.
Nutrition Facts
Mini Holiday Bundt Cakes
Amount Per Serving (1 g)
Calories 295
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 119mg5%
Potassium 277mg8%
Carbohydrates 46g15%
Fiber 4g16%
Sugar 28g31%
Protein 5g10%
Vitamin C 1mg1%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.