Aug 07, 2015, Updated May 07, 2023 Obsessed, yes that’s what I am with these cute little darling cakes! Aren’t these like the cutest cake ever? I have way too many mini stuff on my blog, I think all good things come in small packages (ahem I’m mini too at 5’2 😛 just kidding!) but seriously guys these are one of the best cakes I have ever made. So simple yet so good! And the best part they are eggless! Yay! I know a lot of my readers look forward to baking recipes without eggs so this one is for you guys. These cinnamon mini bundt cakes are super moist, delicious and egg-free.
I got this Nordic Ware Heritage Bundtlette Cake Pan a while back [It was love at first sight!] and since and since then I have been dying to use them. But you know sometimes life comes in between me and my baking. With the whole house shifting and settling down, these bundt pans just slipped out of my mind and sight. But like they say, better late than never! I wanted to make some tea cakes using this mini bundt pan, nothing fancy just regular tea cakes which I can snack on as such or with my coffee or chai. And so I made these cinnamon mini bundt cakes with almond glaze. Cinnamon because I cannot help adding cinnamon to everything I bake. I think my hands somehow automatically pull out the bottle of cinnamon powder from the pantry when I am baking. These mini bundt cakes actually taste great as such, with some powdered sugar on top, like this.
but they taste more amazing with the almond glaze like this!
This recipe calls for very basic ingredients, which we all have in our pantry, plus I didn’t even use my stand mixture for this, not even hand mixer. You can obviously use if you want but if I can get things done with a simple whisk, then nothing like it. Serve these cute mini bundt cakes for your next tea party or enjoy with a cup of coffee. I enjoyed way too many with my coffee, but do you blame me? 😉
Method 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. I overfilled the pans a little, you shouldn’t do it. 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!
- Cover the leftover cakes (minus the glaze) with a cling sheet and store at room temperature.
- Do not add a lot of milk to the glaze if you want it to stick over the cake. Eggless Cinnamon Mini Bundt Cakes
title: “Eggless Cinnamon Mini Bundt Cakes " ShowToc: true date: “2024-09-04” author: “Gabriel Jackson”
Aug 07, 2015, Updated May 07, 2023 Obsessed, yes that’s what I am with these cute little darling cakes! Aren’t these like the cutest cake ever? I have way too many mini stuff on my blog, I think all good things come in small packages (ahem I’m mini too at 5’2 😛 just kidding!) but seriously guys these are one of the best cakes I have ever made. So simple yet so good! And the best part they are eggless! Yay! I know a lot of my readers look forward to baking recipes without eggs so this one is for you guys. These cinnamon mini bundt cakes are super moist, delicious and egg-free.
I got this Nordic Ware Heritage Bundtlette Cake Pan a while back [It was love at first sight!] and since and since then I have been dying to use them. But you know sometimes life comes in between me and my baking. With the whole house shifting and settling down, these bundt pans just slipped out of my mind and sight. But like they say, better late than never! I wanted to make some tea cakes using this mini bundt pan, nothing fancy just regular tea cakes which I can snack on as such or with my coffee or chai. And so I made these cinnamon mini bundt cakes with almond glaze. Cinnamon because I cannot help adding cinnamon to everything I bake. I think my hands somehow automatically pull out the bottle of cinnamon powder from the pantry when I am baking. These mini bundt cakes actually taste great as such, with some powdered sugar on top, like this.
but they taste more amazing with the almond glaze like this!
This recipe calls for very basic ingredients, which we all have in our pantry, plus I didn’t even use my stand mixture for this, not even hand mixer. You can obviously use if you want but if I can get things done with a simple whisk, then nothing like it. Serve these cute mini bundt cakes for your next tea party or enjoy with a cup of coffee. I enjoyed way too many with my coffee, but do you blame me? 😉
Method 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. I overfilled the pans a little, you shouldn’t do it. 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!
- Cover the leftover cakes (minus the glaze) with a cling sheet and store at room temperature.
- Do not add a lot of milk to the glaze if you want it to stick over the cake. Eggless Cinnamon Mini Bundt Cakes
