Are you craving something sweet, flavorful, and comforting to warm up these cold winter days? If you are, these gluten free spiced mini bundt cakes with coffee glaze might just be what you need. And best of all is that you only need simple ingredients that you most likely already have in your kitchen.
For the gluten free batter I used oat flour. I like using oat flour whenever possible because it’s high in nutrients such as protein and iron, unlike regular wheat flour. For this recipe, I purchased my oat flour, but you can also make it at home by putting some rolled oats through a coffee grinder. If you do this, make sure to sift the flour before using it to remove any large particles.
Note: Oats are naturally gluten free, however, sometimes they can get contaminated during processing or packaging. If you cannot tolerate gluten, I recommend you buy oats and oat flour that are certified gluten free.
I also added the following spices to the batter:
- cinnamon
- ginger
- nutmeg
- allspice
- cloves
To make the glaze, I mixed a little bit of espresso with icing sugar. The coffee flavor was strong but not too intense, and it really complemented the spiced aroma of the cakes. However, if you prefer a stronger coffee flavor, I would suggest using instant coffee.
Make sure the glaze the bundt cakes as soon as they cool. In doing so, you create a barrier that prevents them from drying. Moreover, I would also recommend eating them within 3 days of baking.
See more snack recipes here.
Here you have the recipe for the gluten free spiced mini bundt cakes with coffee glaze:
Gluten Free Spiced Mini Bundt Cakes with Coffee Glaze
Ingredients
For the bundt cakes:
- 1 cup (100 g/ 3 ½ oz.) oat flour
- ⅓ cup (70 g/ 2 ½ oz.) granulated sugar
- ½ stick (60 g/ 2 oz.) unsalted butter
- 3 large eggs, room temperature
- 1 tbsp. vanilla sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
- ½ tsp. ground allspice
- ¼ tsp. ground cloves
- ¼ tsp. salt
- 1 tbsp. unsalted butter for greasing the pan
For the glaze:
- 1 cup (120 g/ 4 ¼ oz.) icing sugar
- 2-3 tbsp. freshly brewed espresso
Optional:
- ½ cup whipped cream for serving and decorating
Instructions
For the bundt cakes:
- Preheat oven to 180 °C (350 °F).
- In a bowl, whisk together the sifted flour, cinnamon, ginger, nutmeg, allspice, cloves, and the salt. Set aside.
- Crack the eggs into another bowl, add the sugar, vanilla sugar and beat at high speed with an electric mixer. The mixture is ready when almost triple in volume and light in color.
- Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted allow it to cool down.
- Using a spatula add the flour to the bowl with the eggs in two steps, mixing after each addition. Make sure the flour is well incorporated, but do not over mix. Add the melted, cooled butter in two steps and mix gently until incorporated. Allow batter to sit for 10-15 minutes.
- Pipe or spoon the batter into the pan, filling ¾ of each cavity. Bake for 17-19 minutes, or until a tooth pick comes out clean.
- Once baked, take the pan out of the oven and allow the mini cakes to sit in the pan for 2-3 minutes. Transfer to a rack and let them cool to room temperature.
For the glaze:
- Add the espresso coffee to the icing sugar and mix. Dip or drizzle the glaze onto the mini cakes.
Optional:
- Decorate and serve the bundt cakes with whipped cream.
