What kind of mold should I use for these mini bundt cakes?

The recipe recommends using a silicone mini bundt cake mold, which should be placed on a cookie sheet before filling to prevent spills.

Can I adjust the lavender flavor in these bundt cakes?

The recipe uses 1 1/2 tablespoons of lavender syrup in the cake batter and 1 teaspoon of lavender in the glaze, providing a balanced floral note. You can adjust the syrup amount slightly to your preference.

How do I get the right consistency for the lavender glaze?

For the glaze, combine 1/2 cup confectioners sugar, 1 tsp lavender, and just a drop or two of water, adding more water sparingly until the desired consistency is reached.

Why is it important to cool the bundt cakes before glazing?

Cooling the mini bundt cakes for 10 minutes before applying the glaze prevents the glaze from melting and ensures it sets properly on the cakes.

What type of flour is used in these vegan bundt cakes?

The recipe uses a combination of 1 cup all-purpose flour and 1/3 cup spelt flour, along with baking powder and baking soda for leavening.

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Mini Lemon Lavender Bundt Cakes
[Vegan]

BS By: Bianca Scartabello

Author Bio

Bianca is the creator of the lifestyle blog, The Friendly Fig – a veg-friendly space for happy,... Read More

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Several golden-brown Mini Lemon Lavender Bundt Cakes, each drizzled with a delicate white lavender glaze, arranged on a rustic serving platter.

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Discover more recipes with these ingredients

Lemon
Spelt

Mini Lemon Lavender Bundt Cakes [Vegan]

Dairy Free

Vegan

I can’t say enough good things about these bad girls. Lemon and lavender together is like PB&J. It just WORKS SO WELL. I vowed to only eat one, and then I ate three. So then I brought the remaining ones to work to get them the hell out of my... Read More

Ingredients You Need for Mini Lemon Lavender Bundt Cakes [Vegan]

1 cup all-purpose flour
1/3 cup spelt flour
1 tsp baking powder
1/2 tsp baking soda
Dash of salt
3/4 cup cane sugar
1/2 cup vegan butter
Zest 1 lemon
Juice from 1 lemon
1 1/2 tbs lavender syrup
1 c almond milk

For glaze:

1/2 cup confectioners sugar
1 tsp lavender
1 drop water

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How to Prepare Mini Lemon Lavender Bundt Cakes [Vegan]

In small bowl, whisk together flour, spelt flour, baking powder, baking soda, and salt – set aside
In a large bowl, cream sugar and butter until light and fluffy (I used my hand mixer)
Add zest from 1 lemon, lavender syrup, and almond milk – mix well
Add juice from 1 lemon as well as dry mix, and continue to mix with hand-mixer – batter is done! Easy, right?
Add batter to your mini bundt cake mold (I used a silicone mold, which you will need to place on a cookie sheet before filling to keep from getting everywhere)
Bake at 350 F for 30 minutes, or until golden – cool for 10 minutes before glaze
To make glaze, just add sugar, lavender, and water – add more or less water as needed, but seriously… just a drop or two people!
Okay – now eat your heart out!