Mini Bundt Cakes with Maple-Cinnamon Glaze

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I’ve got a special holiday-themed dessert for you today – mini bundt cakes with a delicious cinnamon glaze! Don’t be intimidated as this is a super simple recipe that comes out with a lovely texture that even the non-AIPers in your group will enjoy! Here I call for unsweetened dried cherries as a mix-in and topping, but you can absolutely swap out some other AIP-compatible options like cranberries, figs, or even nuts if you have successfully reintroduced them.

Note that you will need some specific tools and ingredients to make this recipe, so best to plan ahead if you want to make it for a special meal. You’ll need a mini-bundt cake pan (I prefer this one from Nordic Ware) and a simple scale for measuring flour weights (like this one). For cassava flour I use Otto’s Cassava Flour, and maple sugar I use Coomb’s Family Farm. When baking AIP desserts, especially cakes, I do not recommend any substitutions (if you are looking for a coconut and cassava-free holiday cake recipe, check out my Pumpkin Spice Cake with Gingersnap Crust). Enjoy!

5.0 from 5 reviews
Mini Bundt Cakes with Maple-Cinnamon Glaze
Prep time
Cook time
Total time
Serves: 6 cakes
  1. Preheat the oven to 350 degrees F. Grease a mini Bundt pan with avocado oil and set aside.
  2. In a medium bowl, add the cassava flour, maple sugar, coconut flour, arrowroot, baking soda, and sea salt and stir to combine. Set aside.
  3. Put the avocado oil, lemon juice, and vanilla into a large bowl and whisk to combine. Add the dry mixture, give it a little stir, and then pour in the cold water, using a spatula to stir only until the mixture is combined. Fold in the dried fruit or nuts, if using. Pour the batter into each mini Bundt wells and bake for 30 minutes, or until lightly browned (cakes will not rise or expand much; this is normal for baking with cassava flour).
  4. Allow the cakes to cool for 20 minutes in the pan before carefully flipping them over and lifting off the Bundt pan. Let the cakes finish cooling on a wire rack for another 40 minutes. Transfer them to the refrigerator for at least 20 minutes to chill so the glaze will set when poured on top.
  5. When you are ready to dress the cakes, combine the coconut oil, maple syrup, vanilla, and spices in a bowl, using a whisk to combine. The mixture should be thick but still pourable—if not, heat it for a few seconds in the microwave or in a warm water bath. Pour or spoon the glaze along the top of the cakes, allowing it to drip down the sides. Before it sets, arrange dried fruit on the tops, if using, and sprinkling with salt and cinnamon.
  6. Serve chilled.
MEASURING: I don’t give cup equivalents for this recipe because the portions are quite fussy, and it only comes together using weights. If you don’t have a gram/ounce scale, pick one up online or at your favorite cookery store, as it will make baking with alternative flours much more successful!

STORAGE: Due to the addition of avocado oil, these cakes keep incredibly well and taste just as good the next day, making them a great option to make ahead. While the glazed cakes can tolerate being exposed to typical room temperatures for a few hours, I recommend keeping them in the refrigerator until ready to serve. If you happen to have leftovers, individual slices wrapped in plastic will keep well in the refrigerator or the freezer.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Chana Eliana Zaguri says

    Why is EVERYTHING about Cassava flour these days. I get so excited about a recipe and Bam! its full of cassava flour. Can you all do an article about substituting cassava flour? It’s hard enough to be AIP, then when all the AIP resources (you aren’t the only ones, I just thought you might be more responsive) are including ingredients that you can’t tolerate, it is frustrating.
    Sorry to make this comment here. I do not have social media accounts and there doesn’t seem to be another way to contact you. All the best!

    • Mickey Trescott says

      Chana, I understand the frustration, but I write allergen-free recipes with the best taste and texture, and it is hard to beat cassava flour. Overall, less than 5% of my recipes contain this ingredient. If it doesn’t work for you, I suggest you look up some of my other desserts – like my pumpkin cheesecake, which is both cassava and coconut free.

  • Maggie says

    Hello! Could I substitute coconut oil for the avocado oil (my tummy really doesn’t like it)? If so what would the substitution ratio be? If not, what would you suggest? Thanks!

    • Mickey Trescott says

      Hey Maggie! I don’t think coconut oil would work here, but you could try a mild-flavored olive oil.

  • Kate says

    Oh wow Mickey, these look (and sound) incredible. So cute.
    And the gold mini bundt pan. Love!

  • Karen says

    I made these last night and they are SO good! I’ll definitely be adding this recipe to my holiday menu!

    • Mickey Trescott says

      Thanks so much for the feedback! I’m so happy you liked them!

  • Melissa McCurley says

    I made these this morning and they are so delicious! I’ve gone 5 weeks now without bread, muffins, crackers, etc…and eating one of these was such a treat. Thank you!!!

    • Mickey Trescott says

      Melissa, I am so happy you loved them!

  • Amanda says

    While I love the idea of mini Bundt cakes I do not have a pan and would like to try these. Think they could be made as muffins instead?

    • Mickey Trescott says

      Hey Amanda! I have tried this recipe in different pans and the results weren’t as good, but you can certainly give it a shot!

      • Amanda says

        I bit the bullet and got mini Bundt pans. They arrived today so I had to try these out right away! I only had coconut sugar so I did a little experimentation… used 100 grams golden coconut sugar and added 1/4 cup maple syrup and only 3/4 cup water. My pans must have been extra mini because there was more than enough for 12. They cooked a bit faster and cooled faster too 🙂 These are DELICIOUS! a definite keeper and totally made the pan purchase worthwhile!

        • Mickey Trescott says

          Hey Amanda! Thanks for sharing your experiment, I am happy it worked out for you!

  • Heather says

    I’m 10 days in to the protocol, and your recipes are keeping me sane and helping me to enjoy the process-thank you! Do you think coconut sugar could substitute for the maple sugar in this recipe? I have all the ingredients except that one and would love to make these soon.

    • Mickey Trescott says

      Hey Heather! I’ve heard from another reader that they used coconut sugar successfully, but I haven’t tried it myself and being super familiar with them both, I don’t think they are an exact 1:1 swap. I would try to find the finest grind you can find in order to get a nice texture, and also understand that if you don’t follow the recipe exactly you are running your own experiment!

  • CB says

    If I was able to give this recipe 10 gold stars I would! I have made many AIP cakes and nothing is as good as these mini bundts. They are far and away the best AIP cake out there and make the investment in the gold mini bundt pan 100% worth it.

    I have made these twice so far. The first time I accidentally put in 1/2 cup of oil and they still turned out amazing. The second time I put in freeze dried strawberries instead of the cherries. There are so many variations you could do. I’m planning on making a chocolate version soon as I’ve reintroduced cocoa.

    Thank you Mickey, for this brilliant recipe. So grateful for you and the innovative people who graciously share their recipes.

    • Mickey Trescott says

      Hi CB! Thanks so much for the feedback and I am so happy the pan investment was worthwhile for you!

  • Lisa says

    I am new to the AIP wellness site. My doctor has me on the elimination phase right now. In planning I did have a few questions. You have maple and coconut sugars listed as well as maple syrup, this mini bundt recipe looks good, am I able to eat them right now? Are the recipes you have listed all ok to use? I noticed one of them said to omit pepper in the initial phase. Also what about organic honey, I use it in my tea. And can I drink tea? Thank you in advance for your response.

    • Mickey Trescott says

      Hi Lisa! All of the recipes on the site are AIP elimination-phase friendly, so if that is the way you are eating, they should work for you.

  • CB says

    After making this a few times now I just saw that the recipe calls for baking powder not soda. What do you use to make 1 tsp baking powder? I usually do 1/4 tsp baking soda and 5/8 tsp cream of tartar.

    • Mickey Trescott says

      Hi CB! Thanks for the catch, that was a typo. It is baking soda not powder.

  • Michelle says

    I love making these. I make them in a mini muffin pan. I love these bite sized treats.

    • Mickey Trescott says

      I’m happy you love them, Michelle!

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