I found myself calling these ‘snack cakes’ because we kept pulling them out of the freezer and snacking on them! These are delightful little cakes that are reminiscent of a classic bundt cake. Top them off with my spicy icing.
Happy Eating,
~Monique
Gluten Free and Vegan Bundt Cake
2/3 cup cashew milk
1/2 tbls vanilla
1/4 cup coconut sugar
1/2 tsp lemon juice
1 tsp chia spice
1/4 cup almond flour
1/4 cup brown rice flour
1/4 cup sorghum flour
2 tbls arrowroot powder
1/2 tbls baking powder
pinch salt
Pre-heat the oven to 350 degrees. Grease a mini muffin pan with coconut or olive oil (or ghee or grass-fed butter if you are eating).
Place all the ingredients in a blender and blend until combined.
Using a mini muffin pan, fill the each cup with 1-2 tbls of batter. Bake for 14 -16 minutes. Remove from oven and let rest. These store really well in the freezer.
Note:
I’ve only made them as mini’s, so if you make them full size they would need to be cooked longer.
I also used a little of the batter to fry a pancake and it worked out great!