Gluten Free & Allergy Friendly Cinnamon Spiced Bundt Cakes

Take a punt on these yummy bundts!
We love bundt cakes, especially if you add a large pinch of cinnamon and your favorite toppings. We love a little diced Granny Smith apple and caramel sauce.
For the best results, we suggest you use a mini-bundt cake pans that are widely available at baking supply stores or online.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 25 mini bundt cakes


1/2 cup coconut oil, melted
1/2 cup milk of choice
1 tablespoon lemon juice
1/4 cup rice bran oil (or another oil liquid at room temperature)
1 tablespoon vanilla extract
3 eggs or egg replacers
1 egg yolk or 1/2 an egg replacer
1 cup plus 2 tablespoons sugar
1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoon ground cinnamon

How To

Preheat your oven to 360° F.
Whisk coconut oil, milk, oil, vanilla extract, and egg replacers together in one bowl.
Mix flour, sugar, brown sugar, salt, baking powder, and cinnamon together in another.
Pour the wet ingredients into the dry, and stir to combine. Scoop the batter into each bundt cake cavity, leaving about 1/4 of the mold unfilled. Firmly tap the pan on the counter to release any bubbles in the batter.
Bake until the cakes start to rise and puff, about 15 minutes. Let cool for 5 minutes, then run a knife around the edges of each bundt cake and pop out.