Vegan Apple Cider Mini Bundt Cakes
Servings: 6
Calories: 253.5kcal
Ingredients
For the Vegan Apple Cider Mini Bundt Cakes
- Baking spray Baker's Joy or Pam for Baking
- 1 ½ cups apple cider reduce to 1 cup, divided
- 1 tablespoon flaxseed meal
- ½ cup organic soy milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon vegan butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat pastry flour or white whole wheat, or all-purpose flour
- ½ cup light brown sugar, packed or dark brown sugar, coconut sugar or organic cane sugar
- 1 teaspoon apple pie spice
- 1 teaspoon baking soda
- ½ teaspoon pink salt
For the Cinnamon Sugar
- ½ cup organic cane sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons reduced apple cider
Instructions
For the Vegan Apple Cider Bundt Cakes
- Preheat oven to 350°F and prepare a middle rack in the oven. Grease a 6-well Bundtlette pan with baking spray.
- Bring the apple cider to a boil in a small saucepan. Lower the heat to a rapid simmer for 12-15 minutes until you have 1 cup reduced apple cider remaining in the saucepan. Let cool for 10 minutes.
- Combine 3 tablespoons of the warm reduced apple cider in a small bowl with the flaxseed meal.
- Combine the soy milk with the apple cider vinegar and vanilla extract; let sit for several minutes.
- Sift the whole wheat pastry flour, light brown sugar, apple pie spice, baking soda, and salt in a large mixing bowl. Whisk to combine.
- Add ½ cup reduced apple cider, melted vegan butter, soy milk mixture, and flaxseed mixture to the dry ingredients. Whisk until just combined.
- Spoon or pour the batter evenly into each of the Bundt pan wells.
- Bake for 18-20 minutes until the edges are golden brown, and the top of the cake springs back when gently pressed. Make the cinnamon sugar while the cakes bake.
- Cool the mini Bundts for 10 minutes on a cooling rack, then flip them onto the cooling rack.
- Dip the tops of the cakes into the reduced apple cider and then dip into the cinnamon sugar while the cakes are still warm. Repeat with the bottoms of the cakes and roll the sides of the cakes with cinnamon sugar, if desired. Serve warm.
For the Cinnamon Sugar
- In a small bowl or plate, combine the organic cane sugar and cinnamon. Place the reduced apple cider on a small rimmed plate.
Notes
- Inspired by Gretchen's Vegan Bakery.
- You can dip the cakes in the cinnamon sugar only, if desired.
- Store at room temperature for two to three days in an airtight container in a single layer or with parchment paper between the layers.
- You can bake this recipe in a 6-cup Bundt pan for 25-30 minutes. Let cool for 10 minutes on a wire rack before removing the cake from the pan.
- If you double the recipe, let the pan cool for several minutes after releasing the cakes and refilling the pan with another batch of apple cider cake batter.
- To freeze, wrap each cake in plastic wrap, place it inside a freezer ziplock bag or container, and freeze for up to two months. Defrost the cakes on the counter for an hour or two.
