Maple Glazed Cinnamon Pecans Mini Cakes
Packed with pecans and a lot of cinnamon, these vegan maple glazed cinnamon pecans mini cakes are perfect to start your fall baking.
Servings: 2 -3 mini bundt cakes
Ingredients
- 180 g all purpose flour
- 100 g granulated sugar
- 1 tablespoon corn starch
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 40 g pecan pieces
- Wet ingredients:
- 3/4 cup soy milk
- 1/2 teaspoon apple cider vinegar
- 60 g soy yoghurt
- 1 teaspoon vanille extract or paste
- 1/4 cup canola oil
- Filling:
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 40 g pecan pieces
- For the Glaze:
- 30 g vegan margarine
- 50 ml maple syrup
- 80 g icing sugar
Instructions
- Preheat oven to 350F
- Add all wet ingredients in a bowl and mix well.
- In another bowl, combine all the dry ingredients, add the wet ingredients and whisk until the mixture is smooth and well combined.
- For the filling: Combine the sugar, cinnamon and pecan pieces until well mixed.
- Spoon half the batter into well greased mini bundt cakes pans until the pans are half full -> see notes
- Pour the cinnamon-sugar-pecan filling mix over the batter.
- Use the rest of the batter to fill up the pans (about 3/4 full).
- Bake for 30 minutes or until tooth pick comes out clean.
- Cool in pans on a wire rack 10 minutes; remove cakes from pans. Cool completely on wire rack.
- For the Glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.
- Once the butter has melted, remove from heat and whisk in the sifted icing sugar. Set glaze aside and allow to cool and thicken.
- Glaze your mini cakes and decorate with more pecans.
Notes
Depending on your mini bundt cake pan size, this recipe serves 2 - 3 mini bundt cakes. I used two 4 inch mini bundt cake pans and used the extra batter to bake delicious muffins (bake for 20 minutes).