Apple Cider Mini Bundt Cakes

Embrace the cozy flavors of fall with this stunning Apple Cider Caramel Bundt Cake. This incredibly moist and tender cake 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 luscious, 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

Course: Dessert

Cuisine: Plant Based

Ingredients Method

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

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

Caramel Drizzle

Blend caramel drizzle until smooth, drizzle over cooled cake.