Mini Cranberry Gingerbread Bundt Cakes (GF, Dairy-Free, Paleo Option)

I don’t think I’m alone in feeling like this year went by incredibly fast but also crazy slow. How did that even happen? I feel very lucky that work in the film industry has started back up, and because it’s come and gone in such heavy waves for me, any time I’ve had to breathe has been spent trying to find equilibrium and balance in my life again. After 6 month’s off, I’ve completely forgotten what it’s like to work 12-14 hour days! Because I’ve been so busy, it’s been hard for me to find the motivation to get in the kitchen and recipe test.

However!!! That’s not to say i’ve stopped completely! With Christmas and New Year’s coming up, i’ve been getting really excited and wanting to get all of the festive flavors and smells going in my kitchen! So get ready for at least one or two cozy, wintery, festive treats. When brainstorming holiday recipes, I knew I wanted to think of a yummy treat—something other than the traditional cookies—that I could gift to neighbors, co-workers, friends, etc. A mini bundt cake seemed like the perfect treat that was easy to safely package, and the mold I had recently bought was just too beautiful not to test out! I also had some fresh cranberries that needed to be used up and I figured that gingerbread and cranberry would go great together!

With COVID and the holidays, i imagine that we’re all indulging a little extra this year, so these mini bundt cakes are a perfect treat to gift or enjoy for yourself and family. They’re sweet enough to have as dessert but not overly sweet that you couldn’t devour it for brekkie. They’re fluffy, moist, and packed with flavor! And can I recommend warming these up and smothering it with some vegan cream cheese?! Excuse me, while I go take a bundt cake break. I love the addition of fresh cranberries as well, but if you don’t like them, switch them out for chocolate chips, crystallized ginger, nuts, or just omit all together and you’ll still have a delicious holiday treat! Also, if you don’t have a mini bundt cake pan, just use a muffin tin and reduce your baking time by 5-10 minutes. I hope you love this recipe and if you make it, please comment below and if you share it on Instagram tag me, @lovealwaysnat

Hope you’re all having a wonderful start to your winter season and holidays!

Love Always,

Nat

Mini Cranberry Gingerbread Bundt Cakes

I N G R E D I E N T S :

Dry

• 1 1/2 cups (144 g) almond flour

• 1/2 cup oat flour (45g)

  • For Paleo omit Oat Flour and use 2 cups (192g) Almond Flour

• 1/4 cup tapioca flour (30g)

• 2 tsp ground ginger

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp allspice

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp sea salt

Wet

• 1/3 cup refined coconut oil (softened at room temp) + more for greasing your bundt pan

• 1/4 cup blackstrap molasses + 1/4 cup monk fruit or coconut sugar

• 2 eggs (room temp)

• 1/3 cup almond milk (room temp)
  1 tsp vanilla extract

• 3/4 cup chopped fresh cranberries

D I R E C T I O N S

1. Pre-heat the oven to 375° F.

2. In a large mixing bowl, cream the coconut oil and monk fruit sweetener together until fluffy, about 2-3 minutes. Then add the blackstrap molasses and cream until mixed together and fluffy, about 1 more minute.

3. Add eggs 1 at a time, mixing each time until just combined

4. Add in the almond milk and mix.

5. In a separate bowl, sift together the dry ingredients and then add them to the wet. Mix until just combined and then fold in your cranberries.

6. Take a pastry brush (or paper towel) and brush each mini bundt mold with some coconut oil. Don’t forget the center of the mold!

7. Fill each mold with batter 3/4 of the way full and bake for 30-35 minutes or until a toothpick comes out clean. Let rest 10-15 minutes and then flip to release!