Name: Lemon and almond mini bundt cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½ cup self-raising flour; ½ cup ground almond; ⅓ cup Stevia (or ½ cup sugar); 2 large eggs; ½ cup melted dairy-free spread or vegetable oil; 1 lemon zested and juiced; 1 cup of almond milk; 1 tsp vanilla extract; For the icing:; juice of the 1 lemon; ½ cup icing sugar; 2 Tbsp almond flakes, lightly toasted

Lemon and almond mini bundt cake

12 Apr 2020

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

Mini bundt cakes make lovely gifts or look wonderful on afternoon tea, garden party tables. This dairy-free light & zesty lemon and almond mini bundt cake is particularly suitable to celebrate spring occasions such as Mother’s Day, Easter, Anniversaries. I reduced the sugar content of the cake because the icing adds enough sweetness imo. But do add more sugar to the batter if you have a sweet tooth!

Ingredients

1½ cup self-raising flour
½ cup ground almond
⅓ cup Stevia (or ½ cup sugar)
2 large eggs
½ cup melted dairy-free spread or vegetable oil
1 lemon zested and juiced
1 cup of almond milk
1 tsp vanilla extract
For the icing:
juice of the 1 lemon
½ cup icing sugar
2 Tbsp almond flakes, lightly toasted

Instructions

Heat the oven to 180°C and grease 4 mini bundt cake moulds or put 4 silicon bundt cake cases on a baking tray.
Mix the flour, ground almond, Stevia/sugar and baking powder in a large mixing bowl. Stir in the lemon zest.
In a small bowl, mix the melted spread/oil, almond milk, eggs, lemon juice and vanilla extract. Pour the wet mixture into the dry one and mix with a wooden spoon until you get a smooth batter.
Spoon the batter into the bundt cake moulds.
Bake for approx. 20-25 minutes until golden and an inserted skewer comes out clean.
Let them cool in the baking tray for 5 minutes then transfer them to a wire rack. 5 minutes later take them out of the silicon/metal moulds and let them cool completely.
Whisk the lemon juice and icing sugar until you get a thick but pourable icing. Drizzle the icing on top of the mini Bundt cakes, letting it drip down their side. Scatter the toasted almond flakes on and allow the icing to set before serving.