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!
This recipe first appeared on FoodFanatic – please make sure to check out FoodFanatic for more delicious recipes and meal ideas!
Oh, these buckwheat banana mini cakes are die for (Preferably, not literally haha), Shashi! Somehow buckwheat flour and bananas amazingly work together (If you haven’t tried buckwheat banana pancakes with a little maple syrup drizzle…well I don’t know what you are waiting for). I do love the addition of cardamom here – must be divine!
Gosh, these look beautiful Shashi.
And that icing oh I bet it’s so delicious. 🙂
Thanks so much Neil – yes – spices made that icing so delicious! Hoping you are having a wonderful week!
GAH! Recipes like this make me wish I could eat ALLLLLL the things!
Girrrl – I’ve been following your IG and you do sure eat ALLL the things – though maybe not this sort of ALLL things!
LOL – my mouth is a bit of a food slut!
These little mini bundts are just beautiful Shashi. Love them. I’ve never made mini-bundts myself. Guess I’ll have to get myself over to Macy’s pronto for one of these pans. I’ve always wanted a mini-bundt pan and a donut baking pan. These mini cakes would be perfect for sharing. If you’re the sharing type. Ha ha. I’m not the sharing type so much, but I know you are, because of what my mailman brought me. Still thinking about your cookies we devoured very quickly here! What a treat. Hard to believe these bundts have no butter. Amazing my friend. Have a great week! XO
Haha -Allie – usually, am not the sharing type – ut then souls come into my life that I cannot help sharing with – gosh! So corny – right?!
Thanks so much sweet friend! Looking forward to meeting ya in a month-ish!
I love mini bundt cakes, they’re super cute, and look so delicious! It also feels like you’re not sharing, too 😉 These banana cakes look absolutely scrumptious!
Thanks so much Marsha! And, thanks for stopping by 🙂
ermigoshhh I love these adorable little bundt cakes! And look at you being a GF pro 🙂 love love love! I could munch on these all day!
ermigoshhh – Ala, You are way too kind! Thanks so much! Hope alls well with ya!
I’m so jealous you got to meet him!
And I love the mini bundt pan. It’s so adorable. These sound like perfection for sure!
Haha – he’s one heck of a cook – small changes with big flavor! Thanks for stopping by and commenting, Melissa.
Oh SO cool you got invited to watch a cooking demo of chef Marc Forgione! AND you got a goodie bag of free stuff! High five to THAT! I actually love a good bundt cake, but a MINI bundt cake?! STAP IT! I NEEEEEEEEEEED! These look amazing, Shashi! And I seriously can NOT believe there isn’t even the TINIEST bit of butter in these! AMAZING! That means I can eat at least 10 buckwehat banana mini bundt cakes, because no butter equals diet food in my world. 😉 Cheers to a fabulous Monday, my dear! xoxo
I hit the foodie jackpot for sure! Thanks so much Cheyanne! Hope you are having a wonderful Wednesday!
These mini bundt cakes need to be in my life! They’re cute and look so delicious! The perfect size too for dessert!
Aww – thanks so much, my friend! Hey – I hope I get to bump into you at Everything Food or Mediavine’s conf this year (if you are going)!
Congratulations on making your first bundt cakes!! It feels like we need to celebrate this… oh wait a minute, here’s the cake! 😉 So, uh… could ya slide a few over to me? 😉 It was definitely the right choice to make mini bundts and put that pan to use. I’m seriously drooling over the glaze on these little guys. *heart eyes* Love that you made this recipe so full of awesome ingredients! Now, about that celebratory slice of mini bundt cake… 🙂
Hahaha – yes, yes – I “celebrated” my bundts with bundts – and icing because everything is better with icing – right? 😉
Thanks so much Demeter – I hope your Wednesday is wonderful!
Well, you certainly made good use of your certificate, Shashi! I love making bundt cakes, especially around Christmas. What I like about the little pan is that they are a perfect portion size or sharing AND they make the perfect little size for gifting as part of a gift basket (which I usually do for family). Plus they are so cute! I haven’t had a whole lotta luck with gluten free baking, but these make me want to give it a go again! Love the combination of the banana cake and the cardamom and cinnamon in the icing. They sound (and look) heavenly. Happy Monday, my friend! Have a wonderful week!
“sharing” wait – I don’t think am familiar with that word – it sure is an ugly word eh?! Kidding, kidding! Yes – mini bundt’s are great for sharing – I really don’t need a whole bundt lying around – this way easy sharing and enjoying 🙂 Thanks so much Dawn! Hoping you are having a wonderful week too!
These mini bundt cakes look heavenly and the glaze makes them even more tempting!
Thanks so much Angie!
Ahhh these are so cute! I love how the frosting dribbles down the little grooves – looks yummy!
I think those groves filled with frosting is why I love bundt cakes, Becca! Thanks so much for stopping by – hope your week is fabulous.
These are the cutest thing ever, and I’ve also never made bundt cakes. Clearly I need to buy a bundt mold and get to it!!
Yes yes – I love my mini bundt pan! Thanks so much Erin.
Sounds as if you had a wonderful time at Macy’s and these cakes are gorgeous. You have some lovely ingredients in them
Thanks kindly for stopping by and commenting, Lucy.
These look really cute and delicious. I love mini bundt cakes because they are always just the perfect size. The problem is I always end up eating more than 1.. or 2.. or sometimes even more than 3! 😀
Hahaha – Tina, I have that problem myself! Thanks so much for stopping by – hope your week is wonderful.
Free evening? What is that?? Haha! I love this idea, Shashi. And your comment made me realize that muffins really would adapt well into mini-bundt cakes. I would be all over these as they remind me of banana bread. And banana bread is an absolute childhood favorite! (In fact, it might be one of my all-time favorites…) Love that you made these GF, too. And the cardamom in that icing? Oh yeah!!
Haha – dude those free evenings will happen again – when Robbie is 17 – kidding, kidding! Seriously, since January (we went to this event last year), I’ve been asking myself what a free evening is too! April 24th cannot get here sooner -then after that am so not taking 4 classes again till am done! Btw – thanks so much David!
Girl, March Forgione cooked for you–so jealous! But so happy it prompted you to make this cake. I love the combination of buckwheat and banana together. So tasty!
Haha – oh heck yeah! Next time I’m in NYC am gonna have to check out his namesake restaurant! Thanks so much for stopping by, Kristen – hope alls well with ya!
that glaze on top looks perfect.
love recipes with banana in them
Thanks so much for stopping by and commenting, Nicole.
These are so cute. I just love mini cakes, as it means that I can eat more of them. I have never made a bundt cake before, but I need to try.
Haha – I like how you think, Dannii! Btw, thanks so much for stopping by and commenting.