Mini Cinnamon Sugar Cream Cheese Bundt Cakes (Giveaway!

• Canned Goods

  • 1 cup Coconut milk, full-fat

• Condiments

  • 1 tbsp Lemon juice
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Cinnamon
  • 1 1/2 cups Gluten free all purpose flour
  • 7/8 cup Palm sugar
  • 3/4 tsp Sea salt
  • 2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 tsp Cider vinegar
  • 3/8 cup Coconut oil

• Dairy

  • 1/2 cup Cashew butter, raw

• Other

  • 3 Tbsp aquafaba

Found on thevegan8.com

Ingredients

• 1/2 cup raw cashew butter
• 1/4 cup full fat coconut milk (from the top of the can)
• 1 Tbsp maple syrup
• 1/2 teaspoon sea salt
• 1 teaspoon cider vinegar
• 1 1/2 cups gluten-free all purpose flour (SEE NOTE regarding brands)
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 teaspoon sea salt
• 3/4 cup coconut sugar
• 1/4 cup plus 2 Tbsp coconut oil (If you need oil-free, try subbing with liquid coconut butter or applesauce, although I have not tried those)
• 3 Tbsp aquafaba
• 2 tsp pure vanilla extract
• 3/4 cup full fat coconut milk (I used light)
• 1 Tbsp lemon juice
• 2 Tbsp coconut sugar
• 1/2 tsp cinnamon
• NOTE: I tested these with 2 different all purpose gluten-free flour blends. Since gluten-free blends can react so vastly different, I wanted to try more than one. I tested with the Bobs Red Mill GF 1 to 1 Baking Flour and also the King Arthur Multi Purpose gluten-free blend. They are both rice and starch flour blends, so pretty similar. I much preferred the King Arthur. It was softer and lighter and more of a cake texture, whereas the Bobs was very chewy. The main difference in the ingredients being that Bobs has gum in it, which would explain that texture difference. I dont like the result of gums, so while the King Arthur blend was more delicate, it was also lighter and a preferred texture for me personally. I cannot vouch for any other brands since I only tried those 2.

Directions

• Preheat oven to 375F, and oil a 4 hole mini bundt pan with coconut oil. Note: I could not find a 4 hole bundt pan anywhere, so I bought a 6 hole one and it was perfect for the amount of batter.
• To make the cream cheese, whisk together cheese ingredients until smooth and set aside.
• To make the batter, whisk together all dry ingredients in a large bowl, then whisk in all of the wet ingredients. Pour half the batter into the prepared pan. Drop some of the cream cheese mixture over that, then top with remaining batter, then the remaining cream cheese mixture. Swirl around with a knife, to create marbling.
• Place in the oven and bake for about 20-25 minutes until a toothpick inserted into center comes out clean. Let cool in pans for about 15 minutes, then unmold.
• Mix together the cinnamon and sugar topping in a bowl. Then once cakes are unmolded, dust them with the cinnamon sugar mixture.