These mini, cinnamon and cardamom spiced, bundt cakes are so moist – even though they don’t have a smidge of butter in them!
These are my first ever, gluten free mini Bundt cakes! Actually, these are my first ever Bundt cakes period.
I didn’t think I was a Bundt cake making gal – even though I ate many a slice anyone happened to pass onto me! Then, last summer, I found myself on the guest list for a cooking demo hosted by Macy’s to celebrate their 100th anniversary – with a menu put-together and pre-pared by chef Marc Forgione.
Not only was I excited about tasting Marc Forgione’s creations, but, when I got to the event, I was given a goody bag with a gift certificate to use at Macy’s among all other knick knacks.
And, yet another one of the perks of that night was that everyone got Marc Forgione’s cookbook to take home with them – so long as they made a purchase at Macy’s using the gift certificate in the goody bags.
Well, I browsed and browsed, and the only thing I could think to get was a mini Bundt cake pan from Macy’s housewares section.
After I brought that pan home, it must have sat on my kitchen counter for over a month before I finally put it to use.
I had planned on making some Buckwheat Banana Muffins, but, after staring at that mini Bundt pan, I figured, why not turn those muffins into mini Bundts?!
I ended up tweaking that muffin recipe a tad bit. In this recipe, I use coconut oil in its solid state, and “creamed” it with brown sugar – much like you would with butter.
I also used buckwheat flour in this which makes these Mini Buckwheat Banana Bundt Cakes gluten free as well.
These Mini Buckwheat Banana Bundt Cakes turned out so moist – my daughter and I enjoyed these mini Bundts with our afternoon tea, which has become a bit of a ritual at our home when we have a free evening – and hope y’all will too!