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 2 reviews
Mini Bundt Cakes with Maple-Cinnamon Glaze
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 cakes
Ingredients
Instructions
  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.
Notes
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. 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 is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, 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 and get a glimpse of life on the farm by following her on Instagram.

10 comments

  • 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

      Karen,
      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!

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