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Gluten free, dairy free, vegan ginger mini Bundt cakes
(1 vote)
Difficulty:
easy
Preparation:
45 min.
Preparation
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Ingredients
for
6
- Ingredients
- 2 ⅛ cups gluten-free all purpose flour
- 2 tsps baking soda
- 1 tsp ground cinnamon
- 2 tsps Ginger powder
- ¼ cup sugar
- 0.333 cup light corn syrup
- 0.333 cup Molasses
- ¼ cup Coconut oil (melted)
- ⅔ cup hot water
- powdered sugar
Preparation steps
1.
Heat the oven to 170°C (150° fan) 325°F gas 3. Grease and flour 6 mini Bundt tins.
2.
Sift the flour with the bicarbonate of soda and spices and set aside.
3.
Mix together the sugar, syrup, treacle and oil. Add the hot water and stir until blended. Stir in the flour mixture.
4.
Pour into the tins and bake for 20-25 minutes, until a skewer or cocktail stick inserted into a cake comes out clean. Cool in the tins on a wire rack for 10 minutes, then place the cakes on a wire rack to cool completely.
5.
Sift icing sugar over the tops.
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