Cinnamon & Vanilla Custard Bundt Cakes

Vegan (Opt)

Cook Time40 minutes

6 Servings
 


Looking for an alternative to the Cinnamon Doughnut? Why not try the Cinnamon & Vanilla Custard Bundt Cakes. This recipe is a healthier alternative and will satisfy those doughy cravings without the deep fried oil, butter, milk and sugar.

Recipe by Tamika Datson – @thenourishbite

INGREDIENTS

  • 1 1/2 Cups Organic Oat Flour*
  • 1/2 Cup Blanched Almond Meal*
  • 2 Tbsp Raw Organic Vanilla Vegan Protein*
  • 1/2 Ripe Banana Mashed
  • 1 or 2 Tbsp Organic Maple Syrup*
  • 3/4 Cup Plant Based Milk
  • 1 Vegan Egg Replacer
  • 1 Tsp Aluminium Free Baking Powder*
  • 1 Tsp Organic Apple Cider Vinegar*
  • Dash Allspice
  • 2 Tbsp Organic Coconut Sugar*
  • 1 Bundt Cake Pan
  • Organic Cold pressed Coconut oil* To grease cake pan

Cinnamon Sugar & Filling

  • Dash Cinnamon To create cinnamon sugar
  • 1 Tbsp Organic Maple Syrup* For glaze
  • 1 Tbsp Water For glaze
  • Thick Vanilla Coconut Yogurt For filling

METHOD

  • 1. Preheat oven to 180 degrees. Grease pan.
  • 2. Add all dry ingredients into a bowl and mix until combined.
  • 3. Add wet ingredients and mix until thoroughly combined (add a splash more milk if batter is too dry).
  • 4. Fill Bundt tray with batter.
  • 5. Cook for around 20 mins or until lightly golden. Allow to cool
  • 6. Glaze each doughnut with a brush. Dust cinnamon sugar. Pipe vanilla coconut yoghurt. Enjoy!
Let us know what you think by sharing your creations with #nakedfoods and @nakedfoods, or leave a comment below – and don’t forget to check out @thenourishbite  for more delicious treats.
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