Mini Vegan Easter Bundt Cake Nests
Small, but perfectly formed, these mini vegan Bundt cakes are the perfect Easter indulgence topped with vegan mini eggs.
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These delightful mini vegan Bundt cakes are a charming addition to your Easter lunch that are sure to bring the smiles.
Each cake, intricately shaped like a nest, is adorned with vegan mini eggs and pastel-coloured frosting, adding a touch of whimsy to your celebrations.
What are bundt cakes?
Bundt cakes are a type of cake that is baked in a distinctive ring-shaped pan, known as a Bundt pan. These pans typically have fluted or grooved sides, giving the cake its unique shape.
The unique shape of the Bundt pan allows for even baking and creates a visually appealing cake with a decorative outer crust. Bundt cakes are often served plain or dusted with powdered sugar, but they can also be glazed or frosted for added sweetness. In this mini vegan Bundt cake recipe, we’ve topped them with sweet and zesty icing to add a touch of sweetness and help the mini eggs stick to give them their nest-like appearence.
If you don’t have a suitable pan to make these Easter treats, you can use a doughnut pan to make them instead.
Doughnut pans have individual molds shaped like doughnuts, but they can also be used to bake mini cakes. Fill each mold with the cake batter and bake until the cakes are golden brown and spring back when touched.
Alternatively, you can use a standard muffin tin to bake individual mini vegan Bundt cakes. While the cakes won’t have the classic bundt shape, they’ll still be delicious and easy to decorate.
Where can I buy vegan mini eggs?
Supermarket shelves are brimming with a huge variety of vegan Easter eggs, but until now vegan alternatives to the classic Mini Eggs have been harder to get hold of.
Thankfully, vegan chocolate brand Mummy Meegz has answered the prayers of vegans everywhere with the launch of its own vegan mini eggs. They’re now available to buy from a range of independent and leading retailers, including Amazon.
Alternatively, if you prefer dark chocolate then try Doisy & Dam’s Good Eggs which have a crunchy sugar coating and a dark chocolate interior.
Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Calories: 245
Servings: 12
Rating:
Nutritional information per serving:
calories
245
fat
9.6g
saturates
1.8g
carbs
39.6g
sugars
26.8g
protein
1.9g
Total Time: 40 minutes
Calories: 245
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the bundt cakes:
- 15.833333333333 15.833333333333 g plain (all-purpose) flour
- 12.5 12.5 g sugar
- 0.16666666666667 0.16666666666667 tsp baking powder
- a pinch of salt
- 15.833333333333 15.833333333333 g dairy-free milk
- 7.9166666666667 7.9166666666667 g extra-virgin olive oil
- 5 5 g lemon juice (about 2-3 lemons – for extra flavour, include the zest too)
- 0.083333333333333 0.083333333333333 tsp vanilla extract
- For the icing and decorations:
- 12.5 12.5 g icing sugar, or as needed
- 0.16666666666667 0.16666666666667 Tbsp lemon juice (add more as needed)
- 0.16666666666667 0.16666666666667 Tbsp vegan butter, softened (optional)
- 1-2 drops of vegan blue or pink food colouring
- mini vegan Easter eggs
Method
- Preheat the oven to 180°C/Gas Mark 4.
- Grease and flour a mini bundt tray. I used a 12-cavity mini bundt tray, where each cup was 7cm (3in). If your bundt tray is larger, you’ll get fewer bundt cakes.
- Add all the dry ingredients to a large mixing bowl and mix until combined. Add all the wet ingredients to the bowl and mix until just combined.
- Use a spoon or ice cream scoop to divide the batter in the bundt tray. Each cavity should be around two-thirds full.
- Bake the bundt cakes for 20-25 minutes or until you can insert a skewer in a bundt and there’s no wet batter (a few crumbs are fine).
- Allow the bundt cakes to cool in the pan for 10 minutes, then carefully invert them on a cooling rack.
- To decorate, add the icing sugar, lemon juice and butter to a bowl and mix until very thick, but pourable. Add more lemon juice to thin the icing or more sugar to thicken the icing.
- Gradually add food colouring and mix. Start with less colouring and add more to colour. The amount you’ll need will depend on the type and brand of your particular colouring.
- When the bundt cakes are completely cool, drizzle the icing on top. Top with mini Easter eggs.
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