Do you have one of those bundt cake bakeries near you called Nothing Bundt Cakes? We do and I love walking by just to look in the window at their gorgeous cakes. During the torrential rain storms we had last week, I was cleaning out my kitchen cabinets and found a mini bundt cake pan hidden in the back.
Oh hey there! I forgot I even had you. Naturally I decided to try making my own little bundt cake creation. I’ll warn you ahead of time that this recipe has a lot of notes which makes it look way more complicated than it really is. Read through the notes first for tips, but it pretty much is throw everything in a bowl and beat it together.
There’s no complicated creaming the butter and sugar. No sifting of flour. Just some weird measurements to throw you a curve ball. It’s simple though. I promise. The little cakes turned out so cute. No cutting required. Just glaze (or not) and enjoy. It doesn’t get much better than that.
Plus there’s the fact that they’re 125 calories each. That makes them perfect to go under your Arctic Zero, Halo Top or other ice cream. You can even top them with cheesecake mousse if you’re feeling that by using cheesecake pudding mix in this mousse. Yes, I’m feeling SpiceCheesecakey for sure. 😉
Mini Bundt Spice Cakes
- 1/3 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1 cup (120g) all purpose flour
- 2/3 tsp baking powder (slightly rounded 1/2 tsp)
- 1/3 tsp baking soda (slightly rounded 1/4 tsp)
- Dash of salt
- 4 Tbsp + 1 tsp sugar
- 1/4 cup applesauce
- 1 egg
- 1/2 tsp almond extract
- 1/4 tsp grated lemon peel
- 1/2 tsp cinnamon
Mix the vinegar and almond milk in a small bowl and set aside to sour. Preheat your oven to 350 degrees and spray a mini bundt pan with non-stick spray. Don’t skip the non-stick spray because it seems the mini bundt pan always sticks. Mix all the ingredients in a bowl and stir in the soured almond milk until well blended.
Fill each mini bundt until approximately half full. Bake at 350 degrees for 18 minutes. Remove from oven and cool for about 5-10 minutes before popping them out to cool completely.
Makes 6 cakes at approximately 125 calories each – 3g protein, 26g carbs, and 1g fat.
- You can use regular milk or soy milk in place of the almond milk if you like. The goal of the milk/vinegar combo is to sour the milk so that it reacts with the baking soda to make the cakes rise. You can also use real buttermilk instead but most people rarely have that on hand so I like the milk/vinegar substitute.
- Since I’m getting more into baking, I now weigh my flour like the pros recommend. Flour can settle and compact depending on how it is stored which is why a lot of recipes call for sifting. An ounce of flour is an ounce whether fluffy or compact, so I’ve started weighing. For this recipe, I used 120g which is approximately 1 cup.
- For the baking powder and baking soda, I used slightly rounded measuring spoons. Not heaping and piled high, just slightly rounded. The recipe is pretty forgiving. You just need to ballpark it and the cake will still rise just fine.
- I used a blend of half stevia and half sugar that’s 5 calories per 1/2 tsp. I’ve started using this blend almost exclusively now since I like it so much. You can use regular sugar instead if you like but your calories will be slightly higher.
- I keep the individual cups of applesauce on hand for baking and lunches. One was the perfect size for this recipe and no leftover applesauce in a big jar to get moldy.
- For the lemon peel, I just grated the outside of a lemon into the batter. It added a nice lemony flavor to the cakes but wasn’t overpowering. Lime would be good too. You can also add a dash of lemon or lime juice instead if you don’t have a fresh lemon.
I glazed mine with a little bit of protein powder mixed with water since I was short on protein for the day. I glazed The Kid’s with powdered sugar mixed with almond milk for a more traditional glaze. You can also add milk to canned frosting if that’s easier for you.
It’s your creation. Go where the caking baking moment takes you.