Mini Lemon Lavender Bundt Cakes [Vegan]

Contents

Mini Lemon Lavender Delightful Vegan Bundt Cakes Delicious Vegan Mini Lemon Lavender Bundt Cakes Ingredients Needed: 1 cup all-purpose flour 1/2 cup cornstarch 1/4 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup unsweetened almond milk 1/4 cup canola oil Preparations for a delightful and aromatic treat are underway! To create these vegan mini lemon lavender bundt cakes, gather the following ingredients: * 1 1/2 cups all-purpose flour * 1 cup granulated sugar * 1/2 cup unsweetened almond milk * 1/4 cup canola oil * 2 teaspoons apple cider vinegar * 1 teaspoon vanilla extract * 1/4 teaspoon salt * 1/2 cup dried lavender buds * 2 tablespoons freshly squeezed lemon juice * 1/4 cup non-dairy buttermilk (see note) Note: To make non-dairy buttermilk, combine 1/2 cup plant-based milk with 1 tablespoon white vinegar or lemon juice. Let it sit for 5-10 minutes before using. To begin the process of creating these mini masterpieces: 1. Preheat your oven to 350°F (180°C). Grease a mini bundt pan thoroughly. 2. In a large mixing bowl, whisk together flour, sugar, and salt. 3. In another bowl, whisk together almond milk, canola oil, apple cider vinegar, vanilla extract, and lemon juice. 4. Add the wet ingredients to the dry mixture and stir until just combined. 5. Fold in the dried lavender buds gently to avoid crushing them. 6. Pour the batter into the prepared mini bundt pan. 7. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Now, let’s wait patiently for these scrumptious treats to bake and cool before serving.

These dynamic women truly deserve an abundance of praise. Lemon and lavender together is like PB&J. It just WORKS SO WELL. The temptation proved too great: I devoured four instead of one. Upon carefully considering the narrative’s tone and style, I’ve revised the text as follows:

As a last resort, I carted the lingering peaches to the office, eager to rid my home of their presence once and for all; later that morning, I succumbed to temptation and indulged in a solitary breakfast treat at my desk. So…so much for that. I’m thrilled that the outcome was successful, as I had simply thrown various components together in the hope of achieving a positive result. Rest assured, these individuals actually deliver results that truly make a difference.

Mini Lemon Lavender Delightful Vegan Bundt Cakes

Delicious Vegan Mini Lemon Lavender Bundt Cakes Ingredients Needed:

1 cup all-purpose flour
1/2 cup cornstarch
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup unsweetened almond milk
1/4 cup canola oil

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

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

Preparations for a delightful and aromatic treat are underway! To create these vegan mini lemon lavender bundt cakes, gather the following ingredients:

* 1 1/2 cups all-purpose flour
* 1 cup granulated sugar
* 1/2 cup unsweetened almond milk
* 1/4 cup canola oil
* 2 teaspoons apple cider vinegar
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1/2 cup dried lavender buds
* 2 tablespoons freshly squeezed lemon juice
* 1/4 cup non-dairy buttermilk (see note)

Note: To make non-dairy buttermilk, combine 1/2 cup plant-based milk with 1 tablespoon white vinegar or lemon juice. Let it sit for 5-10 minutes before using.

To begin the process of creating these mini masterpieces:

1. Preheat your oven to 350°F (180°C). Grease a mini bundt pan thoroughly.
2. In a large mixing bowl, whisk together flour, sugar, and salt.
3. In another bowl, whisk together almond milk, canola oil, apple cider vinegar, vanilla extract, and lemon juice.
4. Add the wet ingredients to the dry mixture and stir until just combined.
5. Fold in the dried lavender buds gently to avoid crushing them.
6. Pour the batter into the prepared mini bundt pan.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Now, let’s wait patiently for these scrumptious treats to bake and cool before serving.

Combining dry ingredients in a small bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup spelt flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt; set this mixture aside.
Using a hand mixer, beat the sugar and butter in a large bowl until they form a light and airy mixture.
Infuse with a burst of citrus by adding one zesty lemon slice, sweeten with lavender syrup, and blend with creamy almond milk, whisking until perfectly harmonized.
With the addition of one tablespoon of freshly squeezed lemon juice and a dash of dry mix, thoroughly combine these ingredients using a handheld electric mixer until the batter reaches the perfect consistency. Easy, right?
To prepare the mini bundt cake molds, add a generous amount of batter to each cavity. If using a silicone mold, as I did, be sure to place it on a baking sheet lined with parchment paper prior to pouring in the batter, ensuring easy cleanup and preventing any accidental spills.
Preheat oven to 350°F. Bake for 30 minutes or until the desired golden brown is achieved. Allow the baked goods to cool for 10 minutes prior to applying a glaze.
To craft the perfect glaze, simply combine sugar, lavender, and water in harmonious proportions, adjusting the liquid content to suit your desired consistency.
Eat up what’s left of my heart?