Print Recipe
Mini Cherry Bundt Cakes
Close up of gluten free and vegan cherry vanilla bundt cakes with a cherry glaze. In the background a pile of maple glazed gluten free and vegan doughnuts.
Course Dessert, Snacks
Cuisine Gluten-Free, Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
mini bundt cakes
Ingredients
Cherry Glaze
Course Dessert, Snacks
Cuisine Gluten-Free, Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
mini bundt cakes
Ingredients
Cherry Glaze
Close up of gluten free and vegan cherry vanilla bundt cakes with a cherry glaze. In the background a pile of maple glazed gluten free and vegan doughnuts.
Instructions
  1. Preheat oven to 350 degrees and grease your mini bundt pan
  2. In a medium bowl, combine the wet ingredients.
  3. Add the Cherry Vanilla Baking Mix to the wet ingredients, being careful not to over mix.
  4. Pour batter into the prepared mini bundt pan, but only fill each bundt half way.
  5. Bake for 20 minutes and allow to cool before glazing.
  6. While the bundt cakes are baking, make the cherry glaze. In a mixing bowl combine the sugar and buttery spread and beat until smooth. Add the cherry preserves and beat to incorporate. Add the coconut milk one teaspoon at a time until you have a glaze consistency, thin enough that the bundt cakes are easily dippable, but not so thin that the glaze runs off.
  7. When the mini bundt cakes are cool, dip the tops in the cherry glaze and set under a fan to help the glaze set up (unless you live in a very dry climate, but any humidity in the air will keep the glaze setting up)