Do you crave strong holiday flavors? Try these vegan Mini Molasses Bundt Cakes. The perfect treat any afternoon.

Mini Molasses Bundt Cakes [Vegan]

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3 mini cakes

Cooking Time



  • 7-ounces fancy molasses
  • 1 3/4-ounces vegan butter
  • 8 3/4-ounces all-purpose flour
  • 1/4-ounce baking powder
  • 1/2 tablespoon cinnamon
  • 3-ounces ground almonds (roasted)
  • 1/2 cup soy milk
  • 1/2 teaspoon apple cider vinegar
  • Icing sugar (optional)


  1. Preheat the oven to 350°F.
  2. While the oven is preheating, place the ground almonds on a parchment paper lined baking tray and place in the oven until roasted (color changes to a light brown). Once you can smell the almonds take them out of the oven, you don't want to burn them.
  3. Prepare the mini bundt cakes by greasing the inside with vegan butter and dust with flour.
  4. Mix the apple cider vinegar with the soy milk - you want to make your own vegan buttermilk.
  5. Start melting the butter and the molasses in a medium saucepan over low heat.
  6. Take off the heat and cool down. Once cooled, add the flour, baking powder, cinnamon, almonds and the buttermilk directly into the sauce-pan and mix well.
  7. Divide the sticky batter into the small bundt cakes and bake for about 20-30 mins.
  8. Take them out of the oven and cool down for a few minutes before turning the mini bundt cakes out of the cake tins.
  9. Dust with icing sugar and enjoy.


For a larger cake, double the recipe and use a 12-inch loaf pan. Bake for about 50 - 60 minutes.

    Nutritional Information

    Per one cake Calories: 678 | Carbs: 117 g | Fat: 17 g | Protein: 13 g | Sodium: 163 mg | Sugar: 50 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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