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This is a vertical image of a mini bundt cake on a small white plate. The image is looking at the cake from the side. The cake has a white glaze on top and dripping down the sides and middle. A white sugar flower is on top of the bundt cake and a fork is on the right side of the image leaning against the side of the plate. Another plate with a mini bundt cake and a lemon wedge is on a small white plate blurred in the background. Recipe
GF Gluten-Free

Sweet & Tangy Mini Lemon Bundt Cakes (with almond flour)

Mini bundt cakes are so moist, fluffy and can be made in just 40 minutes! Made with oat flour and almond flour, these cakes are gluten free!

Recipe by:
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Prep: 15 minCook: 27 minTotal: 42 min
Servings: 6 mini bundt cakes 1x

Ingredients

Bundt Cakes

  • 1/3 cup salted butter, melted and cooled
  • 3 eggs
  • 1/3 cup honey, agave nectar or maple syrup
  • 3 lemons, zested and juiced (about 1/2 cup juice)
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour, sifted
  • 3/4 cup oat flour, sifted
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Instructions

  1. Preheat the oven to 350F and lightly grease a silicone or nonstick mini bundt tin.
  2. In a large bowl, whisk together the butter, eggs, honey, lemon juice and zest, and vanilla extract.
  3. Add the almond flour, oat flour, baking powder, baking soda, and salt.
  4. Stir together the ingredients until fully combined.
  5. Let the batter sit for at least 5 minutes. It will thicken and get puffy as it sets.
  6. Before dividing equally among the bundt tin, re-whisk the batter to remove some of the built up air. Fill the bundt tins until nearly full. 
  7. Bake for 27-30 minutes or until a toothpick comes out clean. 
  8. Allow the cakes to set for 5 minutes in the mold before turning out onto a cooling rack. Leave to cool completely.
  9. To make the glaze, whisk together the lemon juice and powdered sugar. This glaze will be thick – feel free to add more lemon juice or a splash of milk if you’d prefer a thinner glaze.
  10. Drizzle over the top of the cakes and enjoy!
  11. Leftovers should be stored in an airtight container. After 48 hours, I’d move them to the fridge to keep them from molding.

Tips

Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.

Nutrition Info:

  • Serving Size: 1 cake
  • Calories: 353
  • Sugar: 35g
  • Sodium: 1767mg
  • Fat: 12.2g
  • Saturated Fat: 4.7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 50.6g
  • Fiber: 1.5g
  • Protein: 8g
  • Cholesterol: 198mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/mini-bundt-cakes/