Apple Cider Mini Bundt Cakes

I loved apple cider growing up! When the air turns crisp and the leaves start to fall, there’s nothing cozier than the scent of apple cider simmering on the stove. These apple cider mini bundt cakes take that autumn comfort and turn it into a tender, spiced dessert that’s every bit as heartwarming as it is wholesome.

Made with real apple cider, sweetened naturally with maple syrup and dates, and topped with a creamy caramel drizzle — this plant-based treat feels indulgent without a drop of oil or refined sugar. Perfect for Sunday supper, a cozy get-together, or a sweet gift for neighbors.

Why You’ll Love This Recipe

• All the fall flavor, none of the dairy or oil.
• Naturally sweetened with maple syrup and dates.
• Whole-grain and wholesome, but still soft, fluffy, and satisfying.
• Bakes up beautifully in mini bundt pans — great for sharing (or not sharing 😉).

Nutrition Spotlight

Each mini cake comes in at around 140 calories (without drizzle) or 190 calories (with drizzle). That’s nearly half of a traditional bakery version!

• Apple cider is rich in antioxidants called polyphenols, which support heart health.
• Dates and maple syrup provide natural sweetness plus minerals like potassium and magnesium.
• Whole wheat pastry flour adds fiber and B vitamins that keep energy steady.

Together, these mini bundts deliver that warm, cozy sweetness without the sugar crash.

Cost / Calorie Comparison

Plant-Based Southerner version: about $0.65 per mini cake and ~190 calories with caramel drizzle — made with maple syrup, dates, and whole grains for a naturally sweet, fiber-rich treat.

Bakery version: around $3.50–$4.00 per slice and ~420 calories — typically made with refined sugar, butter, and white flour.

🌻 Stay Sunny

There’s something magical about baking with apple cider — the way it fills your kitchen with warmth and nostalgia. These mini bundts are the perfect way to share that feeling with friends, family, or just yourself on a slow Sunday afternoon.

Apple Cider Mini Bundt Cakes

Embrace the cozy flavors of fall with my favorite Apple Cider Caramel Bundt Cake. This incredibly moist and tender cake ( a bit dense because it is not made with eggs or oil) is packed with warm spices and an intense apple flavor, thanks to a simple apple cider reduction. Instead of a traditional sugar-laden topping, it's crowned with a yummy, creamy caramel drizzle made from wholesome Medjool dates and rich almond butter. It's the perfect, comforting plant-based dessert for a crisp autumn day or a special holiday treat.

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Cook Time 35 minutes mins

Servings: 12 mini cakes

Course: Dessert

Cuisine: Plant Based

Calories: 158

Ingredients Method Notes

Ingredients

  

Bundt Cake

• 2 cups apple cider reduced to 1 cup
• 2 cups whole wheat pastry flour or all-purpose
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• ½ cup unsweetened applesauce
• ½ cup maple syrup
• ⅓ cup plant milk
• 1 tsp vanilla extract

Caramel Drizzle

• 8 Medjool dates pitted & soaked
• ½ cup plant milk
• 2 tbsp almond butter
• Pinch of salt

Method

 

Bundt Cake

1. Reduce apple cider on the stove until you have 1 cup. Cool.
2. Mix dry ingredients in one bowl, wet ingredients (including cider) in another. Combine.
3. Pour into a greased bundt pan, bake at 350°F for 35–40 mins.

Caramel Drizzle

1. Blend caramel drizzle until smooth, drizzle over cooled cake.

Notes

If your dates are a little dry, soak them in boiling water for at least 15 minutes.