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5
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Eggless Cinnamon Mini Bundt Cakes
Cinnamon Mini Bundt Cakes with Almond Glaze are great for a tea party or to snack on. They are also eggless!
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Baking, Sweet
Cuisine:
World
Servings:
6
mini bundt cakes
Author:
Manali Singh
Ingredients
Cake
1.5
cups
all purpose flour
¾
teaspoon
cinnamon powder
pinch
of salt
¾
cup
+ 2 tablespoons powdered sugar
½
cup
yogurt
½
cup
milk
1.5
teaspoons
baking powder
½
teaspoon
baking soda
½
cup
canola oil
1
teaspoon
vanilla extract
Almond Glaze
1
cup
powdered sugar
⅓
teaspoon
almond extract
3
teaspoons
milk
silvered sliced almonds
to sprinkle
Instructions
Preheat oven to 350 F degrees.
Spray a 6 count mini bundt pan with a non-stick spray and set aside.
In a bowl, sift together all purpose flour, cinnamon powder and salt. Set aside.
In another bowl, whisk together powdered sugar, yogurt and milk.
Mix till well combined and then add baking powder and soda. Set aside the bowl for 5 minutes.
After 5 minutes, you will mixture fluff up a bit as the yogurt will react with baking soda, now add oil and vanilla and mix gently.
Fold the flour mix gently,be careful not to overmix. The batter will be little thick.
Transfer batter to the prepared mini bundt pan. Fill they are almost 2/3rd full.
Bake at 350 F degrees for 20-22 minutes or till a toothpick inserted in the center on a cake comes out clean. Mine were done in 20 minutes.
While the cakes are in the oven, make the almond glaze. To a bowl add powdered sugar, milk and almond extract.
Whisk till the glaze is totally smooth.
Take the cinnamon mini bundt cakes out of the oven and let them cool down completely.
Once cooled, pour the almond glaze on top and top with sliced almonds!
Nutrition
Calories:
445
kcal
|
Carbohydrates:
61
g
|
Protein:
4
g
|
Fat:
20
g
|
Saturated Fat:
2
g
|
Cholesterol:
4
mg
|
Sodium:
112
mg
|
Potassium:
192
mg
|
Sugar:
36
g
|
Vitamin A:
55
IU
|
Calcium:
101
mg
|
Iron:
1.5
mg