Pumpkin Spice Mini Bundt Cakes with Cream Cheese Glaze (Vegan, GF).
Cute little pumpkin spice mini bundt cakes are topped with cream cheese icing for a sweet Thanksgiving treat!
Ingredients
- 1½ cups gluten free flour blend if you are not gluten free, all-purpose flour works as well
- ⅞ cups sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- pinch ground cloves
- ⅝ cup Libby's 100% Pure Pumpkin 15 oz.
- ⅓ cup organic canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ⅞ cup water
For the icing:
- 2 Tablespoons vegan buttery spread
- 3 Tablespoons non-dairy cream cheese
- ¾ cup confectioner's sugar
- 1 Tablespoon non-dairy milk I used coconut milk
Instructions
- Preheat the oven to 350 degrees. Grease and flour four mini bundt pans and place on a rimmed baking sheet.
- Place the dry ingredients in a bowl and whisk together.
- Add the Libby's 100% Pure Pumpkin, organic canola oil, vanilla extract, apple cider vinegar, and water. Mix well with a spoon until smooth and combined.
- Spoon the batter into the prepared mini bundt pans and smooth out with the back of the spoon.
- Bake at 350 degrees for 27-32 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for about 10 minutes, then turn them over to remove from the pans and cool on a wire rack.
- Once the cakes are completely cool, make the icing. Place the vegan buttery spread and the non-dairy cream cheese in a mixing bowl and beat until fluffy. Sift in the confectioner's sugar and drizzle in the non-dairy milk.
- Beat until smooth and creamy. Spoon into a pastry bag and pipe onto the cooled bundt cakes.
- Serve immediately.
Nutrition
Calories: 665kcalCarbohydrates: 104gProtein: 5gFat: 28gSaturated Fat: 3gSodium: 660mgPotassium: 78mgFiber: 6gSugar: 69gVitamin A: 6225IUVitamin C: 1.6mgCalcium: 59mgIron: 2.4mg
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