Happy Friday luvs!!!
I must say this week went by extremely fast for me! Been busy all week with Twin Cakes and time just flew by. How about you? How was your week?
last week when we took off for NYC we made a new recipe for us to enjoy while traveling. we also made some homemade applesauce to use up before leaving town. so we got to thinking why not make ourselves an applesauce cake.
and another thing about this gluten-free and grain-free vegan mini cakes is that we used no SUGAR. only the sweetness from the applesauce. and relied on the spices to provide the flavor for these little cakes. and it worked!
we were a little nervous, we admit.
not sure if these were going to come out. but they DID!
we loved the light cake-like texture of these mini bundt cakes along with the spices shining through. and to our surprise we enjoyed them not having any ‘sugar’ in there. we shared these cakes with our older sister in NYC and at first she was like “they need more sweetness” but then she kept eating them and ended up liking them! we feel it is a tastebud change to get used to. not having something so sweet, that you actually taste everything else
Pure2raw recipe: Applesauce Mini Bundt Cakes (gluten-free, grain-free, vegan, and sugar-free)
prep-time: 5 minutes
bake-time: 18-20 minutes
tools needed: bowl, spatula, mini bundt cake pan or muffin pan
Makes 8 mini bundt cakes
- 3 tablespoon arrowroot
- 2 tablespoon tapioca starch
- 1/3 cup amaranth flour
- 1/3 cup buckwheat flour
- 3/4 teaspoon baking soda
- 3 tablespoon mila flour (ground chia seeds)
- 2 teaspoon cinnamon
- 1 teaspoon cardamom
- 1 teaspoon nutmeg
- 1 teaspoon apple cider vinegar
- 1 cup applesauce
- 2 tablespoons coconut oil
- 1 tablespoon vanilla
*how we scoop our flour: think we might have mentioned this already before but again we spoon flour into a measuring cup and then level off.
- Place in a all dry ingredients large bowl and whisk.
- Next add in your vinegar and applesauce.
- Then stir in your coconut oil. Stir everything till combined. Batter will be a little thick.
- Scoop batter into slightly oiled mini bundt cake pan or muffin liners.
- Place in a pre-heated 300 degree oven.
- Bake for about 18-20 minutes.
then let them cool a little before popping out of pan.
now before we get the comments about how is this grain free since we use amaranth and buckwheat. in the few places we have researched about grain free they say that these are considered grain free. we know there is going to be controversy over if these are or not. but for us we are looking to them as grain free.
we think the mix of the 2 starches (tapioca and arrowroot) really helped with the light texture. though you could just use one starch if you would like and do about 1/3 cup. in gluten-free baking we like to use a few different flours but sometimes we do like experimenting with just one or two (when we do those recipes sometimes they come out and sometimes they do not). we still get the best results when we do a few different flour/starches in gluten-free and vegan baking. now if you are not baking vegan you might be ok with no starch.
we absolutely loved really tasting the cinnamon, cardamom, and nutmeg! they turned out to be almost like an apple spice cake but with no sugar! we know baking gluten-free and vegan can be scary at times especially when you are new at it. but promise after baking a few things you will get the hang of it and learn what you like and don’t like. just keep baking and/or un-baking too 😉
if you wanted a little more sweetness you could always add a little sugary glaze or frosting on top of these mini cakes.
For substitutions for the flours please use any 1 cup flour of your choice to replace the ones we used. And you can make you own ground chia seeds for the Mila by just grinding some chia seeds in a coffee grinder.
have a great day friends!
Twins Question: would you prefer apples or pumpkin? cinnamon or nutmeg? lemon or lime? chocolate or vanilla?
till next time,