Packed with pecans and a lot of cinnamon, these vegan maple glazed cinnamon pecans mini cakes are perfect to start your fall baking.

The moist cake is flavoured with vanilla, cinnamon and pecan pieces. For even more texture and flavour, I have added a pecan cinnamon sugar filling and the finishing touch is the maple glaze which just adds another wonderful flavour to the cake.

Coat the pecans with the cinnamon sugar, the pecans will caramelize during the bake.

Print Recipe

Maple Glazed Cinnamon Pecans Mini Cakes

Packed with pecans and a lot of cinnamon, these vegan maple glazed cinnamon pecans mini cakes are perfect to start your fall baking.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: 2 -3 mini bundt cakes

Author: Fabio

Ingredients

180 g all purpose flour
100 g granulated sugar
1 tablespoon corn starch
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
40 g pecan pieces
Wet ingredients:
3/4 cup soy milk
1/2 teaspoon apple cider vinegar
60 g soy yoghurt
1 teaspoon vanille extract or paste
1/4 cup canola oil
Filling:
1 tablespoon granulated sugar
1 teaspoon cinnamon
40 g pecan pieces
For the Glaze:
30 g vegan margarine
50 ml maple syrup
80 g icing sugar

Instructions

Preheat oven to 350F
Add all wet ingredients in a bowl and mix well.
In another bowl, combine all the dry ingredients, add the wet ingredients and whisk until the mixture is smooth and well combined.
For the filling: Combine the sugar, cinnamon and pecan pieces until well mixed.
Spoon half the batter into well greased mini bundt cakes pans until the pans are half full -> see notes
Pour the cinnamon-sugar-pecan filling mix over the batter.
Use the rest of the batter to fill up the pans (about 3/4 full).
Bake for 30 minutes or until tooth pick comes out clean.
Cool in pans on a wire rack 10 minutes; remove cakes from pans. Cool completely on wire rack.
For the Glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.
Once the butter has melted, remove from heat and whisk in the sifted icing sugar. Set glaze aside and allow to cool and thicken.
Glaze your mini cakes and decorate with more pecans.

Notes

Depending on your mini bundt cake pan size, this recipe serves 2 - 3 mini bundt cakes. I used two 4 inch mini bundt cake pans and used the extra batter to bake delicious muffins (bake for 20 minutes).