Lemon-Rosemary Mini Bundt Cakes! Springtime desserts couldn’t get sweeter; these dainty little cakes may be small, but they’re brimming with the flavors of bright citrus and herbaceous rosemary. Perfect for spring showers and Easter gatherings!
Disclosure: This post was sponsored by Barlean’s, as a part of my ongoing partnership as part of their Blogger Team. As always, all opinions here are my own.
Flexibility. It’s a personality trait I’ve had to work hard on in almost all aspects of my life {especially since becoming a mom, good grief}.
“The best laid plans…”, they say, right?
Here we are, more than a week post-Valentine’s Day, and I’m just now getting around to sharing my February Challenge post for Barlean’s. It was originally meant to contain a swoon-worthy Valentine’s Day treat, but weather delays postponed the arrival of the product, so I had to… pivot.
I mean, I probably could have posted something uber Valentine-y & just let you think I had lost my marbles {which we all know is entirely possible}, but instead I thought I’d share a sweet treat that says, “I love you” no matter what the date is on the calendar: Lemon-Rosemary Mini Bundt Cakes.
The truth is, my own Valentine doesn’t care for chocolate, as I’ve mentioned {in utter dismay} various times before, so this probably would be more along the lines of what I’d bake up for him anyway since these baby cakes happen to:
- Be made with almond flour, so they’re naturally gluten free
- Use Barlean’s amazing Butter-Flavored Coconut Oil as a substitute for butter
- Get their sweetness from coconut sugar and honey instead of regular sugar
- Have a burst of flavor from the bright, fragrant citrus zest and earthy rosemary
- Be cutest things you’ve ever seen {aside from your sweetheart, of course}
Ok, so they’re not double chocolate or shaped like Cupid’s arrow or anything super cliché, but what they do have going for them is their moist, fluffy texture, just-sweet-enough flavor and tantalizing scent from that aromatic lemon zest and fresh rosemary. The dusting of powdered sugar creates a beautiful finish, but it’s not even necessary as these are perfectly poppable on their own.
These are sure to be a hit whether you’re making them for Valentines day, spring brunches or Easter… they’re flexible like that. 😉
Lemon-Rosemary Mini Bundt Cakes
Ingredients
- 2 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/4 cup coconut sugar
- Pinch of salt
- 1/4 cup Barlean's Butter Flavored Coconut Oil
- 3 tablespoons honey
- 2 eggs at room temperature
- 1/4 cup almond milk
- 1 teaspoon vanilla bean paste {or vanilla extract}
- 2 teaspoons lemon zest
- 1 1/2 teaspoons finely chopped fresh rosemary
- Optional: Powdered sugar for sprinkling
Instructions
- Preheat the oven to 350 degrees. Spray a 12 well mini bundt cake pan with non-stick spray or brush with melted coconut oil. Set aside.
- In a large bowl, whisk together almond flour, baking soda, coconut sugar and salt.
- In a small bowl, whisk together melted butter-flavored coconut oil, honey, eggs, almond milk, vanilla bean paste or vanilla extract, lemon zest and rosemary.
- Pour the wet mixture into the dry and mix until fully incorporated -- make sure there are no dry pockets of almond flour.
- Spoon the mixture into the bundt cake wells, filling them about 3/4 of the way. {I fill a zip top bag, snip one tip and pipe it into the bundt cake pan for less of a mess.}
- Bake for 10-12 minutes, until they're golden brown and a toothpick inserted into the cakes comes out clean.
- Allow to cool in the pan for about 10 minutes, then firmly tap the pan on a counter top to help loosen the cakes. Remove the cakes and place onto a cooling rack. Cool completely.
- Dust with powdered sugar just before serving, if desired.
