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


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


  • crushed whole almonds

Optional glaze:

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


  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.