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Glazed Mini-Lemon Bundt Cakes

Mini-cakes perfect for Sunday brunch!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American dessert
Keyword: burndt cake, cake, Vegan
Servings: 8 people
Calories: 254kcal
Author: Jackie Sobon

Ingredients

Mini-Lemon Bundt Cakes

  • 2 tsp. The Vegg Baking Mix
  • 1/2 C. Water
  • 1 C. Sugar
  • 1 1/4 C. Unbleached All-Purpose Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • Pinch of Salt
  • 1/4 C. Non-Dairy Milk
  • 2 T. Lemon Juice
  • 1/3 C. Olive Oil
  • 2 tsp. Lemon Zest
  • 1 tsp. Vanilla Extract

Glaze

  • 2 T. Non-Dairy Milk
  • 1/2 C. Organic Powdered Sugar
  • 1 tsp. Lemon Zest
  • Optional: Fresh Blueberries for Garnish

Instructions

Mini-Lemon Bundt Cakes

  • Preheat oven to 350F.
  • In a large mixing bowl, using an electric hand-held mixer, whip the The Vegg Baking Mix, water, and sugar together for 2 minutes until it thickens and gels.
  • Sift the flour, baking powder, baking soda, and salt together in one bowl. Whisk the non-dairy milk, lemon juice, olive oil, lemon zest, and vanilla extract together in a separate, smaller bowl with a spout.
  • Add both mixtures to the Vegg mixture and beat together until smooth (roughly 2 minutes).
  • Take 8, 3 oz. mini bundt cake pans and coat them with a thin layer of oil and a light dusting of flour. Arrange them on a large baking sheet.
  • Pour the batter 3/4 of the way full in each pan and bake for 35 minutes or until a toothpick draws clean and the tops turn golden.
  • Once the cakes are done baking, take them out of the oven and place them on a cooling rack for 20-30 minutes before serving.

Glaze

  • While the cakes are cooling, whisk together the non-dairy milk, powdered sugar, and lemon zest in a small saute pan over medium-low heat, until the sugar dissolves.
  • Bring to a simmer while still whisking and adjust heat to low for 2-3 minutes. Take the pan off of the stove and let cool for 15 minutes.
  • Drizzle the glaze over the cakes just before serving and then top with fresh blueberries and additional lemon zest.