Recipe- Cinnamon Mini Bundt Cakes Are Eggless And Yummy

Obsessed, yes that’s what I am with these cute little darling cakes! Aren’t these like the cutest cake ever? I have way too many mini stuff on my blog, I think all good things come in small packages but seriously guys these are one of the best cakes I have ever made. So simple yet so good! And the best part they are eggless! Yay! I know a lot of my readers look forward to baking recipes without eggs so this one is for you guys. These cinnamon mini bundt cakes are super moist, delicious and egg-free.

This recipe calls for very basic ingredients, which we all have in our pantry, plus I didn’t even use my stand mixture for this, not even hand mixer. You can obviously use if you want but if I can get things done with a simple whisk, then nothing like it. Serve these cute mini bundt cakes for your next tea party or enjoy with a cup of coffee.

Ingredients

1.5 cups all purpose flour
3/4 teaspoon cinnamon powder
pinch of salt
3/4 cup + 2 tablespoons powdered sugar
1/2 cup yogurt
1/2 cup milk
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup powdered sugar
1/3 teaspoon almond extract
3 teaspoons milk
silvered sliced almonds to sprinkle

Method

* Preheat oven to 350 F degrees.

* Spray a 6 count mini bundt pan with a non-stick spray and set aside.

* In a bowl, sift together all purpose flour, cinnamon powder and salt. Set aside.

* In another bowl, whisk together powdered sugar, yogurt and milk.

* Mix till well combined and then add baking powder and soda. Set aside the bowl for 5 minutes.

* After 5 minutes, you will mixture fluff up a bit as the yogurt will react with baking soda, now add oil and vanilla and mix gently.

* Fold the flour mix gently,be careful not to overmix. The batter will be little thick.

* Transfer batter to the prepared mini bundt pan. Fill they are almost 2/3rd full.

* Bake at 350 F degrees for 20-22 minutes or till a toothpick inserted in the center on a cake comes out clean. Mine were done in 20 minutes.

* While the cakes are in the oven, make the almond glaze. To a bowl add powdered sugar, milk and almond extract.
Whisk till the glaze is totally smooth.

* Take the cinnamon mini bundt cakes out of the oven and let them cool down completely.

* Once cooled, pour the almond glaze on top and top with sliced almonds.