Don’t you just love a sumptuous summer dessert filled with berries and cream? These gluten-free vanilla mini bundt cakes are on my favorite list because they are slightly spongy and pair well with fresh fruit. You can make them in mini bundt forms or in one large bundt and slice the cake. Either way you choose, you won’t be disappointed!
Remember when you are baking to allow your eggs to sit at room temperature before adding them to your muffins or cake. This will result in a fluffy batter, which in turn will result in a lighter, less dense dessert. Top your cakes with fresh berries and whipped cream or whipped coconut, and lightly sprinkled with powdered sugar. Adding a little mint leaf on top adds an extra punch of color and a perfect finishing touch.
Once they are done baking, flip them out on a cooling rack immediately to stop the heat of the pan from baking them more.
If you are making your bundt cakes ahead of time, be sure to cover them with a tea towel to keep them from drying out before adding the berries and cream. My life is so full and busy that my posts are short and sweet. But I can guess that your lives are the same, so I hope you appreciate this quick read! Please try this recipe and let me know what you think; I would love to hear from you!
GF Vanilla Almond Mini Bundt Cakes
|Prep time||15 minutes|
|Cook time||20 minutes|
|Total time||35 minutes|
- 1 cup Gluten-free Flour Blend (Bob's Red Mill 1 to 1 or Pamela's)
- 1/2 cup Almond Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Almond Extract
- 3 Large Eggs (room temperature)
- 1/2 cup Avocado Oil (or olive oil)
- 1/2 cup Whole Milk (or almond milk)
- 3/4 cups Coconut Palm Sugar (or raw sugar)
- Whipped Cream for Topping (or Coconut Whipped Cream)
- Berries for Topping (fresh)
|Preheat oven to 350 degrees.|
|In a large mixing bowl, combine sugar, eggs, oil, milk, vanilla, and almond extract. Blend until fully incorporated.|
|In a separate bowl add gf flour blend, almond meal, baking powder and salt. Blend completely.|
|Using a paddle mixer, slowly add the flour mixture to the liquid mixture and fully incorporate.|
|Pour into greased mini bundt pans or one large bundt form. Bake twenty minutes for mini bundt cakes and 30 minutes for large bundt cake in a 350 degree oven.|
|Remove from oven and flip to cool on a cooling rack.|
|When cake or cakes are completely cool, add whipped cream and fresh berries on top. Finish with a mint leaf in the center.|
Hi Laurie! I’m anxious to try this Vanilla Almond Bundt Cake, when my hand is healed! (Just had surgery!). It looks wonderful!
Hi Jeanne, I hope your hand heals quickly! I hope you get a chance to try this recipe once you’re fully healed. Let me know if you like it!