GLUTEN FREE MINI BUNDT CAKES RECIPES

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HOW TO MAKE CINNAMON MINI BUNDT CAKES | FOODTALK



How to Make Cinnamon Mini Bundt Cakes | Foodtalk image

Provided by Maya's Kitchen Daydreams

Total Time 70 minutes

Prep Time 45 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 15

1/2 tbsp flaxseed meal
24 g butter
15 g sugar
15 g brown sugar
1/2 tsp vanilla extract
50 g flour
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
40 g greek yogurt
15 g hazelnuts
15 g sugar
pinch of salt
15 g chocolate
15 g cream

Steps:

  • Preheat your oven to 350°F. Tip your hazelnuts onto a baking tray and put them in the oven to toast for about 10 minutes or until they smell delicious and toasty and are lightly golden.
  • Combine the flaxseed meal and 1 tbsp of boiling water in a small bowl and stir to combine. Set that aside while you get everything else ready.
  • Cream together the butter and sugar in a standing mixer or using a hand held mixer.
  • Combine the flour, baking powder, cinnamon and salt in a separate bowl.
  • Add the flax egg and vanilla extract to the butter mixture and whisk to combine.
  • Whisk in half of the dry ingredients, followed by the yogurt and then the rest of the dry ingredients.
  • Pulse together the hazelnuts, salt, and sugar in a food processor until the hazelnuts are in very small pieces. If you don’t have a food processor you can absolutely chop them finely by hand and then just combine the sugar, salt and chopped hazelnuts in a small bowl.
  • If you’re not using silicon mini bundt pans then go ahead and grease two mini bundt pans. If you’re using silicon pans you don’t need to do this! Spoon two tbsp of batter into each of the molds and spread it out. Sprinkle a heaping tsp of streusel over the batter for each of the mini cakes and then top with the remaining cake batter.
  • Bake the cakes for 20 -25 minutes or until they are set and just browning on the edges. They won’t get properly golden brown because this is an egg-free recipe. Once they’re cooked let them cool until they’re just gently warm before trying to remove them from the pans.
  • While the cakes are baking finely chop the chocolate (or use chocolate chips!) and heat the cream in the microwave. Tip the cream over the chocolate, let it rest for a few minutes and then stir it together until smooth.
  • Drizzle chocolate ganache over each cake, sprinkle with a little extra hazelnut streusel and enjoy!

NOTHING BUNDT CAKES WHITE CHOCOLATE RASPBERRY CAKE CO…



Nothing Bundt Cakes White Chocolate Raspberry Cake Co… image

Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat will rock your world. This spectacular copycat recipe uses a white chocolate pudding mix and white chocolate chips in the batter. Raspberry pie filling is swirled through the cake layers. Then it's topped off with ribbons of cream cheese icing. Every bite of this fantastic dessert will leave you drooling! Perfect for birthdays, special occasions and company or holiday dinners.

Provided by Teresa

Categories     Cake/Dessert

Prep Time 30 minutes

Cook Time 60 minutes

Yield 16

Number Of Ingredients 12

15.25 oz. box white cake mix
3.4 oz. box instant white chocolate pudding mix ((dry))
1 cup sour cream
4 large eggs
1/4 cup heavy whipping cream (or half-and-half)
1/2 cup canola oil (or vegetable oil)
1 cup white chocolate chips (chopped (see note below))
3/4 cup raspberry pie filling
16 oz. pkg. cream cheese (softened )
1/2 cup unsalted butter (softened)
4 cups powdered sugar
2 tsp. vanilla extract

Steps:

  • Preheat oven to 350º.
  • Grease a large bundt pan very generously with Crisco shortening.
  • Add flour and rotate pan until very well covered.
  • Set aside.
  • Combine cake mix, pudding mix, sour cream, eggs, cream and oil in a mixing bowl.
  • Stir in white chocolate chips.
  • Batter will be thick.
  • Fill prepared bundt pan with half of the cake batter.
  • Smooth the top.
  • Spoon half of the raspberry pie filling over top of the batter.
  • Swirl the batter and pie filling together with a bamboo skewer.
  • Spoon remaining cake batter over top of swirled batter.
  • Smooth top again.
  • Spoon remaining raspberry pie filling over top of cake batter.
  • Repeat the swirling process only doing the two top layers and not going to the bottom of the pan.
  • Bake at 350º for 45 to 60 minutes, or until a knife inserted in center comes out clean.
  • Start testing at 45 minutes.
  • Check with knife every ten minutes after that, putting cake back into the oven until the knife comes out clean.
  • Allow cake to cool completely before adding icing.
  • Remove cake to cake platter.
  • Pipe cold cream cheese icing over top.
  • Decorate with white chocolate chips and fresh raspberries, if desired.
  • Refrigerate cake up to 24 hours before adding icing.
  • In a medium mixing bowl, cream the cream cheese and butter until smooth.
  • Add vanilla and mix again with mixer.
  • Gradually add in powdered sugar a cup at a time.
  • Continue mixing with mixers until all the powdered sugar is used and the icing is really thick.
  • Fill a gallon-size Zip Lock Bag with frosting.
  • Chill frosting in refrigerator about 30-60 minutes before using.
  • Cut off one-half inch diagonal corner at the bottom of the bag.
  • Frost cake by squeezing out the frosting in thick, half-to-one-inch ribbons on top of the cake.
  • If desired, add a second layer of frosting ribbons on top of the cake
  • Decorate cake with fresh raspberries and white chocolate chips, if desired.
  • Refrigerate cake until ready to serve.

Nutrition Facts : ServingSize 1 serving, Calories 496 kcal, FatContent 29 g, SaturatedFatContent 13 g, UnsaturatedFatContent 11 g, TransFatContent 0.1 g, CarbohydrateContent 55 g, SugarContent 45 g, FiberContent 1 g, ProteinContent 5 g, CholesterolContent 93 mg, SodiumContent 353 mg

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