These Mini Easter Bundt Cakes are a delicious gluten-free cake, decorated with some delicious Easter Eggs. They’re light, flavoursome and you would never know they were gluten-free.
Inspiration for these Mini Bundt Cakes:
I love individual desserts. There is something attractive and elegant about them. These cakes are made from simple ingredients; however you will need a special tin to achieve the bundt cake. If you do not have a bundt tin, this recipe also works perfectly as cupcakes!
Whenever I think of bundt cakes, I am always reminded of My Big Fat Greek Wedding. When presented with a bundt cake as a hostess gift, Maria “fixes” the cake but putting a pot plant in the hole!
Instead of a plant – why not use Easter eggs!!
What is a Bundt Cake?
If you’re a keen baker, there is every possibility that you own at least one Bundt cake tin. A Bundt cake is not one which is related to a specific recipe, but rather it is the style of the tin in which it is baked.
The Bundt cake tin was developed in 1950 by Mr David Dalquist, the owner of Nordic Ware, a Minneapolis-based, family-run cookware business. He was approached by a number of ladies from a local Jewish charity. They were keen to reproduce a cake that their European mothers had made.
Wikipedia advises that the Bundt cake has origins in a European, brioche-style cake called Gugelhupf. In the North of Germany Gugelhupf is known as Bundkuchen, which are also known as “gathering cakes”. A ceramic mould was used to make the Bundkuchen. The ceramic mould was round, with elegant, fluted sides and a tube running up the centre.
The ladies asked if Nordic Ware could make a similar tin in metal. Nordic Ware was able to oblige and produced a tin in cast aluminium. Mr Dalquist could not trademark the German noun “bund” so he added a “t”.
From the beginning, sales of the pan were fairly slow. However, it was in Texas in 1966 that a local woman found a more American use for the Bundt pan. She submitted a rich, chocolate “Tunnel of Fudge Cake” to the annual Pillsbury Bake Off contest and was awarded second prize.
Overnight there was an overwhelming demand for the Bundt pan and these days, you can buy Bundt tins in a number of spectacular, fancy shapes.
Ingredients in the Mini Easter Cakes:
Butter:
Butter aids in giving the cakes a tender texture. Ensure your butter is softened at room temperature, as this will allow it to blend with the sugar much more easily.
Caster/Superfine Sugar:
For this recipe, I have used superfine/caster sugar. As the name suggests, it is finer in texture than regular granulated sugar and it, therefore, dissolves more readily.
If you do not have caster sugar, you can easily use regular sugar. Or, you can also easily make your own superfine sugar. Just briefly whiz some granulated sugar in a food processor or blender until the grains are reduced in size.
Eggs:
Eggs have an important role in baking. They provide structure, flavour and improved texture by adding moisture. Ensure they are at room temperature for this recipe.
Vanilla Essence/Extract:
The above terms, extract and essence, have different meanings in different countries. Therefore, I recommend that you check the label before purchasing the product to ensure that it has not been synthetically produced. The essence/extract which is made from vanilla beans has vastly superior flavour.
Gluten-Free Plain/All Purpose Flour:
There are many excellent commercial varieties of gluten-free flour mixes available nowadays. I have tested this recipe using several different brands, and have always had success.
Gluten-Free Baking Powder:
Baking Powder adds a light texture to the cake, and allows it to rise. Some baking powders do contain gluten, so be sure to check the label if you require these cakes to be gluten-free.
Almond Meal:
The terms almond meal and almond flour are often used interchangeably. However, there are slight differences between countries.
One may be made from blanched almonds and one from the whole almond. They are both finely ground, the main difference will be that the almond meal made from the whole almond will have some colour from the almond skin.
You can use either for this recipe. Almond Meal provides a moist texture to the cake, and prevents them from drying out.
Icing/Confectioners’ Sugar:
I use Pure Icing Sugar, as it is gluten-free. Some icing sugar mixtures contain gluten, so again, be sure to check the label should you require this recipe to be gluten-free.
This is how I make the Mini Gluten-Free Easter Cakes:
This is a very simple recipe to prepare, so I start by preheating my oven.
In a food processor, stand mixer or using hand-held beaters, I cream the butter and sugar together. The mixture should be smooth and creamy, and the sugar fully dissolved.
I then add the vanilla, and the eggs, one at a time.
To this mixture, I add my almond meal, flour and baking powder. Mix until just combined. Scrape the bowl down if necessary, to ensure the mixture is all incorporated evenly.
I like to spray the Mini Bundt Tins will a little oil, or brush with melted butter. This will make the cakes much easier to remove. If you are making cupcakes, you can use a paper liner.
Divide the mixture between your 12 mini bundt moulds. I use a spoon and find this to work just fine, however, you could use a piping bag also.
Bake the Mini Easter Bundt Cakes in the oven for approximately 12 minutes, or until a skewer inserted into a cake comes out clean.
Allow the cakes to cool in the tin for a few minutes before removing gently to a cooling rack. Cool the cakes completely before icing and decorating.
I like to serve the cakes with either a dusting of icing sugar or a simple icing. Decorate with Mini Eggs, or Easter Eggs for a fun and festive garnish.
Tips for success:
Be sure to grease your bundt tin well. This will make it much easier to get your cakes out. Given the intricacies of a bundt tin, the greasing will help prevent any of the mixture from sticking.
If you do not have a mini bundt tin, you can certainly use this recipe to make cupcakes. They’ll be just as delicious, and there is plenty of surface area to decorate with Easter eggs!
The cakes will stay moist for 3-4 days in an air-tight container.
They’re delicious with or without icing – if you prefer not to ice the cakes, a dusting of icing sugar before serving will be nice for presentation.
More delicious Easter Sweet Treats:
- Chocolate Pretzel Easter Nests
- Gluten-Free Cookie Easter Nests
- Easy Easter Chocolate Cake
- Chocolate Leaf Easter Wreath
- Hot Cross Bun Olive Oil Ice Cream by Another Food Blogger
- Lemon Shortbread Bunnies by Mrs Jones’s Kitchen
These Gluten-Free Mini Easter Bundt Cakes are truly one of the easiest and most delicious cakes you can make.
If you try them, I would love to know what you think! Let me know in the comments below.
Alex xx
Mini Easter Bundt Cakes
Equipment
- Mini Bundt Tin – 12 individual bundts which are 7cm in diameter.
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Ingredients
- 125 g unsalted butter, softened See Note 1
- 125 g caster/superfine sugar
- 1 teaspoon vanilla extract See Note 2
- 2 large eggs, at room temperature See Note 3
- 50 g almond meal
- 75 g gluten-free plain flour
- 1 teaspoon gluten-free baking powder
- cooking spray or melted butter to grease the bundt tins.
For the Icing (Optional):
- 1 cup of pure icing sugar sifted
- 2 tablespoon water, add a little at a time – more if needed See Note 4
- a few drops of natural food colouring (optional)
To Decorate:
- Mini Eggs or other Easter Eggs of your choice
Instructions
- Preheat your oven to 180 Degrees C (355 F).
- Cream the butter and sugar in a food processor or stand mixer, or with hand-held beaters. You want the mixture to be smooth and creamy, and the sugar to have dissolved.
- Add the vanilla, and the eggs (one egg at a time).
- Add the almond meal, flour and baking powder. Beat until just combined – scraping down the bowl if necessary.
- Spray the Mini Bundt Tin with a little oil, or brush with melted butter to make it easier to remove the cakes.
- Divide the mixture between the 12 moulds. A spoon works just fine, but for ease, you could use a piping bag.
- Bake in your preheated oven for approximately 12 minutes, or until a skewer inserted into a cake comes out clean.
- Allow the cakes to cool in the tin for a few minutes before removing gently to a cooling rack.Allow the cakes to cool completely before decorating.
- Serve with a dusting of icing sugar, or the icing. Decorate with some Mini Eggs or Easter eggs of your choice.
Notes
- Ensure your butter is softened at room temperature. This will allow you to cream the butter and sugar easily.
- For the best flavour I recommend good quality vanilla extract, not artificially flavoured vanilla.
- Room temperature eggs allow them to incorporate in the batter more easily.
- When making your icing, start with a little water and add more if and when you need it.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Katherine | Love In My Oven
These are just the cutest little bundt cakes, Alexandra!! So perfect for Easter! I hope you have a wonderful weekend XO
Alexandra
Thank you Katherine, I’m so pleased that you like them. This is an unusual weekend; I hope that you also enjoy it. x
Never Ending Journeys
I’d love to try one of these bundt cakes, they simply look incredible!
Alexandra
I am so pleased that you like them. Please let me know if you make the little cakes.
Tiziana
They look so delicious!!! Thanks for sharing 🙂
Have a great start in the weekend
Tiziana
http://www.tizianaolbrich.de
Alexandra
Thank you so much Tiziana, I hope you also enjoy your weekend.
Katerina | Once a Foodie
What an interesting history behind the bundt cake tin, Alex! I had no idea that Nordic Ware actually made the first one but it makes sense – they have the most beautiful ones and such a variety! I admire them often – and own about three or four – because we love bundt cakes in this family. These mini ones look fabulous and I love the presentation for Easter!
Alexandra
I am delighted that you like the little Bundt cakes Katerina. I also love Bundt tins, they are so beautiful. I will be working on my collection.
Josiah - DIY Thrill
These bundt cakes look so yummy!
Alexandra
I am so pleased that you like them – they are so easy to make.
David @ Spiced
Interesting! I didn’t know the history behind the Bundt pan, so I appreciate you sharing that. I happen to have several Bundt pans in different shapes and sizes. I bet any of them will work for this fun Easter recipe. Looks delicious, Alex!
Alexandra
Thank you David, I am so pleased that you like the recipe and a little insight into the history of the Bundt tin. There are so many different shapes; I need to work on my collection.
Dawn @ Words Of Deliciousness
I love individual dessert too. I don’t have a mini Bundt pan, but as you said I think that cupcakes would be super cute for this recipe too. These mini Easter cakes look yummy!
Alexandra
Cupcakes would also be lovely Dawn. Please let me know if you try making them.
Marissa
I love individual desserts and these bundt cakes are darling, Alexandra! What a perfect Easter treat.
Alexandra
Thank you Marissa, I felt these mini Bundt cakes would be perfect carriers for some chocolate eggs.
Christie
These Easter mini bundt cakes are too cute not to try! I love how adorable and festive they are.
Alexandra
Thank you Christie, I look forward to hearing how you enjoy them.
Dawn - Girl Heart Food
Mini bundts are the cutest so I’m loving these! Plus, with those candy on top, they’re extra special and so perfect for Easter weekend 🙂
Alexandra
Thank you Dawn, I am so pleased that you like these little Easter treats.