BREAKFAST, CAKES Almond, Easy, Healthy, Vegan

Vegan Mini Bundt Cakes

vegan bundt cake

vegan bundt muffins

vegan bundt cake

vegan bundt muffins

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vegan bundt cake

Hello everyone! Today I provide you a go-to recipe: Vegan Muffins/cupcakes/mini Bundt cakes…

Yes, all that. The fact is you can make them as you want, every shape/form has its pros and either ways you won’t regret making/eating them!

vegan bundt muffins

What To Know About Them

o Muffins: for the texture and taste

o Cupcakes: for the shape/form

o Vegan: no use of animal products

o Low-fat: no butter, no oil, oat and coconut flour, chestnut purée

o Tasty: almond flour, almond yogurt, almond milk.

These, are little bombs of tastiness.

 

vegan bundt cake

I clearly don’t want to make you read a whole bunch of things today and because these muffins/cupcakes don’t need much to be tempted by, I’d say just a few more things:

o Super easy to make: dry ingredients + wet ingredients

o Super quick to bake: only 13 minutes

o When you eat it, you don’t even want to eat another muffin with butter or oil again. They are just so satisfying.
vegan bundt muffins

Vegan Mini Bundt Cakes {Or Muffins}

Deliciously vegan, these mini bundt cakes are just perfect! They are made with so many good and healthy things: chestnut purée, almonds, coconut flour, soy yogurt... They are dense and flavorful, it's just like you'd have a bite of a big bundt cake!

Course Breakfast, Dessert, Snack
Cuisine vegan
Keyword vegan breakfast, Vegan bundt cake, vegan muffins
Prep Time 7 minutes
Cook Time 13 minutes
Total Time 20 minutes
Servings 8 servings
Calories 400 kcal
Author Bites Of Baking

Ingredients

Dry ingredients:

  • 50 g almond flour 1/2 cup
  • 55 g coconut flour 1/3 cup + 1 tbsp
  • 75 g oat flour 3/4 cup
  • 1 pinch salt
  • 1/2 tsp baking powder

Wet ingredients:

  • 80 g brown -or coconut- sugar 1/3 cup + 1 tsp
  • 150 g unsweetened chestnut purée 5.3 ounces
  • 180 g almond soy yogurt -or any other kind- 3/4 cup + 1 tsp

Optional:

  • crushed whole almonds

Optional glaze:

  • 30 g confectioner's sugar 1/4 cup
  • 1 tbsp almond milk

Instructions

  1. Preheat your oven at 390°F (200°C) and grease 8 cupcake 'holes' or mini bundt cake pans.*

  2. Whisk all you dry ingredients together in a medium bowl.

  3. In another bowl, whisk well the brown sugar, unsweetened chestnut purée and soy yogurt.

  4. Add the wet ingredients into the dry ingredients and mix well with a spatula. This should be a rather heavy batter (for a dense muffin!).

  5. Fill the holes evenly (50 grams for the cupcakes, 100 grams for an 4-inch pan).

    Bake for 6 minutes, then turn down your oven temperature to 300°F (150°C) and bake for a further 8 minutes.

    Remove from the oven and let cool 5 minutes. In the meantime, make the glaze if desired:

    Simply whisk the ingredients together and pour it on your amazing muffins!

Recipe Notes

*You can grease 7 cupcake 'holes' and 1 one 4-inch bundt cake pan.

Even the dog can’t resist them! (yes, she finally managed to lick one of mine…very slowly…and with no guilt at all it seems…)

vegan bundt muffins

Enjoy!

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