Mini Pumpkin Spice Bundt Cakes
Recipe type: Dessert
Serves: 4
- For the Cakes:
- 1½ cup gluten free flour blend (if you are not gluten free, all-purpose flour works as well)
- ⅞ cups sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- pinch cloves
- ½ cup plus 2 tablespoons of Libby's 100% Pure Pumpkin, 15 oz.
- ⅓ cup organic canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ⅞ cup water
- For the Icing:
- 2 tablespoons vegan buttery spread
- 3 tablespoons non-dairy cream cheese
- ¾ cup confectioner's sugar
- 1 tablespoon non-dairy milk (coconut milk works well)
- Gather your ingredients.
- Visit the original recipe post on The Pretty Bee for full preparation and baking instructions.
- Enjoy!
Recipe by SoFabFood at https://sofabfood.com/mini-pumpkin-spice-bundt-cakes-recipe/
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