Mini Bundt Cakes w/ a Beet “Blood” Glaze

Prep Time: 25 minutes // Cook Time: 30 minutes Servings: 8 mini bundt cakes

What to do

  1. Preheat oven to 350 F. Grease mini bundt cake pans with a spray or melted coconut oil and set aside.
  2. In a small bowl, stir together almond milk and lemon juice and let sit for 10 minutes.
  3. Cream butter and sugar in a stand mixer fitted with a paddle attachment at medium speed.
  4. Add in yogurt, applesauce, eggs, and vanilla extract and continue mixing until batter is smooth.
  5. In a separate mixing bowl, stir together gluten free flour, oat flour, almond flour, baking powder, baking soda, and salt. Slowly add into wet mixture.
  6. Add in almond milk + lemon juice and continue mixing until batter is smooth.
  7. Distribute batter into mini bundt cake pans, leaving about ½ inch of space at the top. Bake for 27-30 minutes, or until a toothpick comes out clean.
  8. Let cool in pans for 20-30 minutes. Then, gently flip over onto a baking rack and let cool completely glazing.
  9. To make glaze, whisk together powdered sugar, vanilla and beet juice until it forms a smooth glaze. To thin out, add more beet juice. To thicken, add more powdered sugar.

What you’ll Need

Bundt cakes:

  • 1/4 cup almond milk
  • 1 ½ tsp lemon juice
  • 3/4 cup butter dairy-free butter (softened at room temp)
  • 1 cup cane sugar
  • ¼ cup vanilla yogurt (vegan or regular)
  • ½ cup unsweetened applesauce
  • 3 eggs
  • 1 tbsp pure vanilla extract
  • 2 cups gluten free all-purpose flour
  • ½ cup oat flour
  • ½ cup almond flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt

Beet glaze:

  • 2 1/4 cups powdered sugar
  • 1 ½ tbsp pure vanilla extract
  • 2 tbsp Love Beets Beet Juice