MINI VEGAN CAKES RECIPES

Name: Mini Vegan Gingerbread Cakes
Yield: 12 mini bundt cakes
Ingredients: 1 1/2 cups all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 lightly packed cup light brown sugar; 1 tablespoon ground flaxseeds; 1/4 teaspoon kosher salt; 1 teaspoon ground ginger; 1 1/2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1 cup water; 3/4 cup molasses; 1/3 cup canola oil; Cooking spray; Powdered sugar, for serving

MINI VEGAN GINGERBREAD CAKES RECIPE | COOKING LIGHT

Mini Vegan Gingerbread Cakes Recipe | Cooking Light image

Gingerbread is the ultimate holiday treat. Sweetness and spice combine for a flavorful dessert that makes the whole house smell like Christmas. These mini bundt cakes are perfect for guests, with everyone getting their own individual treat. For extra hosting flair, wait to dust them with powdered sugar until they're presented on the dining table. The best part? Each of these totally vegan cakes comes in just under 200 calories.

Provided by Hayley Sugg

Yield 12 mini bundt cakes

Number Of Ingredients 14

Ingredients

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 lightly packed cup light brown sugar
1 tablespoon ground flaxseeds
1/4 teaspoon kosher salt
1 teaspoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 cup water
3/4 cup molasses
1/3 cup canola oil
Cooking spray
Powdered sugar, for serving

Steps:

Preheat oven to 350°F. In a large bowl, whisk together all the dry ingredients, flour through nutmeg. In a separate bowl, mix the remaining wet ingredients. Combine the two mixes, whisking until a thin batter forms. Coast a 12-cup mini bundt cake pan with cooking spray. Evenly divide the batter among the individual molds. Bake for 11-13 minutes, or until a toothpick comes out clean. Let mini cakes sit for 10 minutes before removing from pan. When cakes have completely cooled or right before serving, lightly dust the cakes with powdered sugar.

Nutrition Facts : Calories 199, CarbohydrateContent 34 g, CholesterolContent 0 mg, FatContent 6.6 g, FiberContent 1 g, ProteinContent 1.8 g, SaturatedFatContent 0.5 g, SodiumContent 103 mg, SugarContent 21 g

MINI VEGAN GINGERBREAD CAKES RECIPE | COOKING LIGHT

Mini Vegan Gingerbread Cakes Recipe | Cooking Light image

Gingerbread is the ultimate holiday treat. Sweetness and spice combine for a flavorful dessert that makes the whole house smell like Christmas. These mini bundt cakes are perfect for guests, with everyone getting their own individual treat. For extra hosting flair, wait to dust them with powdered sugar until they're presented on the dining table. The best part? Each of these totally vegan cakes comes in just under 200 calories.

Provided by Hayley Sugg

Yield 12 mini bundt cakes

Number Of Ingredients 14

Ingredients

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 lightly packed cup light brown sugar
1 tablespoon ground flaxseeds
1/4 teaspoon kosher salt
1 teaspoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 cup water
3/4 cup molasses
1/3 cup canola oil
Cooking spray
Powdered sugar, for serving

Steps:

Preheat oven to 350°F. In a large bowl, whisk together all the dry ingredients, flour through nutmeg. In a separate bowl, mix the remaining wet ingredients. Combine the two mixes, whisking until a thin batter forms. Coast a 12-cup mini bundt cake pan with cooking spray. Evenly divide the batter among the individual molds. Bake for 11-13 minutes, or until a toothpick comes out clean. Let mini cakes sit for 10 minutes before removing from pan. When cakes have completely cooled or right before serving, lightly dust the cakes with powdered sugar.

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