Reminiscent of one of my favorite childhood holiday recipes, these Mini Gingerbread Bundt Cakes are a sweet and simple way to make a classic holiday treat gluten-free! These cute little cakes are:

- Easy and fast to make (a win for a baked good recipe, in my book!)
- SO flavorful (thanks to all the warming gingerbread spices)
- Cute and mini!
- Bursting with moisture (helloooo goat milk yogurt)
- Gluten-free
- And a great source of healthy fats, thanks to the coconut oil, eggs, and cashew butter glaze

I hope you enjoy baking them this holiday season and sharing with friends, family and neighbors – or just enjoying them yourself with a big mug of hot chocolate or tea. Enjoy!

Gluten-Free Mini Gingerbread Bundt Cakes with Maple Cashew Butter Glaze

Yields 12 mini bundt cakes

Prep time: 15 minutes
Cook time: 18 minutes

Ingredients:

Gingerbread Bundt Cakes:
1 ½ cups gluten-free all purpose flour
¼ tsp. baking soda
¼ tsp. baking powder
¼ tsp. sea salt
¼ tsp. ground nutmeg
1 tsp. ground ginger
½ tsp. cinnamon
½ cup coconut oil, melted and cooled
1 tsp. vanilla extract
½ cup Redwood Hill Farm plain goat milk yogurt
2 eggs
¼ cup molasses

Maple Cashew Butter Glaze:
¼ cup creamy cashew butter
4 Tbsp. maple syrup
1 tsp. vanilla extract
2-3 Tbsp. water

¼ cup candied cranberries, to garnish (optional)

Instructions:

1. Preheat oven to 350F and grease mini bundt cake pan with coconut oil. Set aside.
2. Add flour, baking soda, baking powder, salt, and spices to a small bowl. Whisk well to combine.
3. To a large bowl add coconut oil, vanilla, yogurt, eggs and molasses. Whisk well to combine.
4. Slowly add dry ingredients to wet ingredients and stir to combine.
5. Add about a tablespoon of batter to each bundt cake tin; repeat with the remainder of the batter.
6. Bake mini bundt cakes 16-20 minutes, or until toothpick inserted into the center comes out clean. Remove pan from oven and let mini bundt cakes cool 5 minutes before removing and letting cool on a drying rack.
7. Prepare maple cashew butter glaze: whisk together cashew butter, maple syrup and vanilla extract. Add water to thin until mixture can be poured easily.
8. Gently pour a teaspoon of glaze onto each gingerbread bundt cake. Garnish with sugared cranberries, if desired. Enjoy!

Store mini bundt cakes covered in the fridge for up to 3 days.