Green Mini Bunt Cakes

Green Mini Bunt Cakes are a tasty personal sized snack. Just in time for St. Patricks Day, these green bunt cakes are made with no artificial color, in fact, these mini bunt cakes get their green color from pistachios and arugula. This recipe is easy enough, anyone can to do it. Try these Green Mini Bunt Cakes and drizzle icing today.

Green Mini Bunt Cakes are gluten-free, lectin-free, and sugar-free. Let me know in the comments if you tried this recipe.

Green Mini Bunt Cakes

The ingredients are enough to make 6 mini bunt cakes.

INGREDIENTS

Here’s all the goodies you need for the Green Mini Bunt Cakes.

• 2 c blanched almond flour (200 g)

• 1/4 c coconut flour (25 g)

• 1/2 tsp iodized sea salt

• 2 tsp baking powder

• 1/2 c monkfruit- Golden

• 3 eggs

• 1/4 c pistachios

• 1/4 c avocado oil

• 1/2 c unsweetened coconut milk

• 1 c arugula (packed)

• 2 tsp vanilla extract

• compliant shortening

Here’s all the goodies you need for the Icing Drizzle.

• 3 tbsp coconut cream

• 3-4 tsp powdered monkfruit- sifted

• chopped pistachios (for topping)

INSTRUCTIONS

Here’s how to make the Green Mini Bunt Cakes.

1. Preheat oven to 350° F

2. Using compliant shortening, grease the bunt cake pan, ensuring all nooks and crannies are covered.

3. In a large bowl, whisk together almond flour, coconut flour, sea salt, baking powder, and monkfruit. Set aside.

4. In a high-powered blender, add eggs, pistachios, avocado oil, unsweetened coconut milk, arugula, and vanilla extract Blend until a batter is smooth.

5. Pour the liquid contents from the blender into the bowl of dry ingredients. Use a spatula to combine.

6. Pour the batter into the prepared bunt cake pan. Filling each bunt cake to 2/3 full. Wrap the pan on the counter a couple of times to even out the top.

7. Bake for 25 minutes. Test with toothpick for doneness.

Here’s how to make the Icing Drizzle.

1. Whisk together the coconut cream and powdered monkfruit until smooth

2. Drizzle cooled bunt cakes with icing

3. Garnish with chopped pistachios

Here’s the Recipe…

Print

With ImageWithout Image

Green Mini Bunt Cakes

Yield: 6 Mini Bunt Cakes

Author: Lectin Free Wife

Cook time: 25 MinTotal time: 25 Min

Ingredients

For the Bunt Cakes

• 2 c blanched almond flour (200 g)
• 1/4 c coconut flour (25 g)
• 1/2 tsp iodized sea salt
• 2 tsp baking powder
• 1/2 c monkfruit- Golden
• 3 eggs
• 1/4 c pistachios
• 1/4 c avocado oil
• 1/2 c unsweetened coconut milk
• 1 c arugula (packed)
• 2 tsp vanilla extract
• compliant shortening

For the Icing Drizzle

• 3 tbsp coconut cream
• 3-4 tsp powdered monkfruit- sifted
• chopped pistachios (for topping)

Instructions

For the Bunt Cakes

1. Preheat oven to 350° F
2. Using compliant shortening, grease the bunt cake pan, ensuring all nooks and crannies are covered.
3. In a large bowl, whisk together almond flour, coconut flour, sea salt, baking powder, and monkfruit. Set aside.
4. In a high-powered blender, add eggs, pistachios, avocado oil, unsweetened coconut milk, arugula, and vanilla extract Blend until a batter is smooth.
5. Pour the liquid contents from the blender into the bowl of dry ingredients. Use a spatula to combine.
6. Pour the batter into the prepared bunt cake pan. Filling each bunt cake to 2/3 full. Wrap the pan on the counter a couple of times to even out the top.
7. Bake for 25 minutes. Test with toothpick for doneness.

For the Icing Drizzle

1. Whisk together the coconut cream and powdered monkfruit until smooth
2. Drizzle cooled bunt cakes with icing
3. Garnish with chopped pistachios

Try one of these…