Mini Lemon Lavender Bundt Cakes [Vegan]

Contents

Mini Lemon Lavender Bundt Cakes [Vegan]Ingredients You Need for Mini Lemon Lavender Bundt Cakes [Vegan]How to Prepare Mini Lemon Lavender Bundt Cakes [Vegan]

I can’t say enough good things about these bad girls. Lemon and lavender together is like PB&J. It just WORKS SO WELL. I vowed to only eat one, and then I ate three. So then I brought the remaining ones to work to get them the hell out of my house, and then I ate one for breakfast at my desk. So…so much for that. I’m super happy this actually worked too, because I just kinda dumped things into a bowl and prayed for the best. Rest assured, they work… REALLY WORK.

Mini Lemon Lavender Bundt Cakes [Vegan]

Ingredients You Need for Mini Lemon Lavender Bundt Cakes [Vegan]

1 cup all-purpose flour
1/3 cup spelt flour
1 tsp baking powder
1/2 tsp baking soda
Dash of salt
3/4 cup cane sugar
1/2 cup vegan butter
Zest 1 lemon
Juice from 1 lemon
1 1/2 tbs lavender syrup
1 c almond milk

For glaze:

1/2 cup confectioners sugar
1 tsp lavender
1 drop water

How to Prepare Mini Lemon Lavender Bundt Cakes [Vegan]

In small bowl, whisk together flour, spelt flour, baking powder, baking soda, and salt – set aside
In a large bowl, cream sugar and butter until light and fluffy (I used my hand mixer)
Add zest from 1 lemon, lavender syrup, and almond milk – mix well
Add juice from 1 lemon as well as dry mix, and continue to mix with hand-mixer – batter is done! Easy, right?
Add batter to your mini bundt cake mold (I used a silicone mold, which you will need to place on a cookie sheet before filling to keep from getting everywhere)
Bake at 350 F for 30 minutes, or until golden – cool for 10 minutes before glaze
To make glaze, just add sugar, lavender, and water – add more or less water as needed, but seriously… just a drop or two people!
Okay – now eat your heart out!