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

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

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.

Notes

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