Applesauce Mini Bundt Cakes Recipe

Name: Applesauce Mini Bundt Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Arrowroot Starch; 2 Tablespoons Tapioca Starch; ⅓ cups Buckwheat Flour; ⅓ cups Amaranth Flour; 3/4 teaspoons Baking Soda; 3 Tablespoons Chia Seed Flour; 2 teaspoons Cinnamon; 1 teaspoon Cardamom; 1 teaspoon Nutmeg; 1 teaspoon Apple Cider Vinegar; 1 cup Applesauce; 2 Tablespoons Coconut Oil; 1 Tablespoon Vanilla

Servings: persons

3 Tablespoons Arrowroot Starch
2 Tablespoons Tapioca Starch
⅓ cups Buckwheat Flour
⅓ cups Amaranth Flour
3/4 teaspoons Baking Soda
3 Tablespoons Chia Seed Flour
2 teaspoons Cinnamon
1 teaspoon Cardamom
1 teaspoon Nutmeg
1 teaspoon Apple Cider Vinegar
1 cup Applesauce
2 Tablespoons Coconut Oil
1 Tablespoon Vanilla

1
Place all dry ingredients in a large bowl and whisk.
2
Next add in your vinegar and applesauce.
3
Then stir in the coconut oil and vanilla.
4
Stir everything till combined.
5
Batter will be a little thick.
6
Scoop batter into a slightly oiled mini bundt cake pan or muffin liners.
7
Place in a preheated 300 degrees F oven.
8
Bake for about 18-20 minutes.
9
Let them cool a little before popping out of the pan.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 Tablespoons Arrowroot Starch, 2 Tablespoons Tapioca Starch, ⅓ cups Buckwheat Flour, ⅓ cups Amaranth Flour, and more.

Yes, Applesauce Mini Bundt Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Applesauce Mini Bundt Cakes

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