Do you crave strong holiday flavours? – Try these Vegan Mini Molasses Bundt Cakes.

This cake is sweetened just with molasses and no additional sugar is added, as a result delicious strong molasses flavour with a hint of cinnamon and roasted almonds. The perfect treat on a snowy afternoon.

Print Recipe

Vegan Mini Molasses Bundt Cakes

Do you crave strong holiday flavours? - Try these vegan Mini Molasses Bundt Cakes. The perfect treat on a snowy afternoon.

Prep Time10

Cook Time30

Total Time40

Servings: 3 Mini Bundt Cakes

Author: Fabio

Ingredients

200 g fancy molasses
50 g vegan butter
250 g all purpose flour
8 g baking powder
1/2 tablespoon cinnamon
90 g ground almonds roasted
125 ml soy milk
1/2 teaspoon apple cider vinegar

Instructions

Preheat the oven to 350F (180C)
While the oven is preheating, place the ground almonds on a parchment paper lined baking tray and place in the oven until roasted (colour changes to a light brown). Once you can smell the almonds take them out of the oven, you don't want to burn them.
Prepare the mini bundt cakes by greasing the inside with vegan butter and dust with flour.
Mix the apple cider vinegar with the soy milk - you want to make your own vegan buttermilk.
Start melting the butter and the molasses in a medium sauce pan over low heat.
Take off the heat and cool down. Once cooled, add the flour, baking powder, cinnamon, almonds and the buttermilk directly into the sauce pan and mix well.
Divide the sticky batter into the small bundt cakes and bake for about 20 - 30 mins.
Take them out of the oven and cool down for a few minutes before turning the mini bundt cakes out of the cake tins.
Dust with icing sugar and enjoy.