Mini Lemon Bundt Cakes

Mini Lemon Bundt Cakes

Mini Lemon Bundt Cakes

I seldom use coconut flour. Here’s a yummy little cake. The cakes taste good and I love the texture. It’s something different from the classical bundt cake—also, very healthy.

6 eggs
1/4 cup coconut oil, melted
zest from 2 lemons
juice from 2 lemons plus enough milk (coconut, rice or almond) to equal 1 cup
1/3 cup maple syrup2/3 cup coconut flour
1 heaping teaspoon baking soda

Chocolate glaze:
2 tbsp coconut oil
2 tbsp maple syrup
2 tbsp almond milk
zest and juice from 1 lemon
1/2 tsp pure vanilla extract
2 tbsp cacao

Preheat oven to 350 degrees. Combine all bread ingredients in a mixing bowl and mix well. Pour into bundt forms and bake for 45 minutes or until golden on top and middle is cooked through. Remove from oven and let cool.
While the lemon bundt cakes are baking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove from heat and let sit to cool until the lemon is finished cooking and cooling. Pour the glaze all over the top of cakes. Refrigerate the cakes for 30 minutes to an hour until they firm up a bit.
Keep leftovers in the refrigerator. Enjoy!

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