Cute, small, and addictive! These glazed mini lemon bundt cakes are the most adorable and delicious little cakes and make the perfect snack for tea time! This was my first time using monk fruit powdered sugar (for the glaze) and I’m a huge fan now! It was healthy and super sweet :)
Sometimes I'll crave something sweet that's NOT chocolate (crazy, I know! hah) and I'm not overly fond of just plain vanilla, so what do you do? Make it LEMON! Let me just tell you, when I was whipping up the batter for this recipe, my entire kitchen smelled like lemon and it was absolutely divine. I lowkey just wanted to stick my head in the oven and take it all in. I went back and forth about what I wanted to put on top, if anything. The mini bundt cakes were so good on their own, I almost didn't decide to glaze them. I was first going to do a chocolate drizzle, but didn't want it to take the flavor away from the lemon cake, so went for a simple sugar glaze.
How do you make a glaze without refined sugar?
Monkfruit! There are plenty of sugar replacements out there, but my favorite is Lakanto's Monkfruit Powdered Sugar. It had the perfect amount of sweetness and texture is perfect for the glaze I wanted. This monkfruit powdered sugar can also be great for vegan royal icing, vegan buttercream, and so much more. I'm seriously obsessed. If you want even more lemon-y flavor, you can add a small dash of lemon extract into the glaze -mmmm!!
Can I make a loaf instead?
Yes, absolutely! Just pour the batter into a loaf pan and bake at 350º for about 45 minutes. You can also use this recipe for a whole sized bundt cake, or even cupcakes.
Use a measure for measure gluten free baking flour
Check baking times. Every oven is different, mine was done at a little over 18 minutes.
Don't glaze your mini bundt cakes until they've cooled down completely, if you try to glaze them while they're still hot - it will just slide off and that's no fun
Don't like agave? You can swap it out with 100% pure maple syrup instead
Use a nonstick pan so you don't have to grease your pan (if you're wanting to keep this oil free)
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[serving size: 22]
For the patties:
2 3/4 cup GF baking flour
1.5 cup non dairy milk (I used unsweetened almond milk)
1/2 cup non dairy yogurt (I used plain silk yogurt)
1-2 tsp lemon zest
1 cup agave (or maple syrup)
1 tsp lemon extract
1 tsp vanilla extract
1 tbsp baking powder
1/4 cup unsweetened applesauce
2 tbsp lemon juice
For the glaze:
1/2 cup monk fruit powdered sugar
1 tbsp non dairy milk
Preheat oven to 350º F
Mix the flour and baking powder together and set aside
In a large bowl, add all the wet ingredients and mix well until everything is well incorporated. (You can use a stand mixer as well)
Add in a little bit of the dry mixture at a time into the wet mixture
Mix well until no lumps remain - be careful not to overmix
Pour batter into mini bundt pans (I used nonstick, so I didn’t have to grease it ahead of time)
Bake in the oven for 18-20 minutes
Let the mini bundts cool down before transferring to a cooling rack
While the mini bundt cakes are cooling down, make the glaze by combining the powdered sugar and non dairy milk together and whisk until smooth
Pour the glaze over the mini bundt cakes in your preferred way