Sweet Summertime is HERE and so is this delicious, zesty recipe for Lemon Ginger Bundt Cakes! We took our Lemon Ginger Coconut Cookies and crumbled them into this batter to give extra lemon ginger flavor and a coconutty texture. Gluten-free, plant-based deliciousness right here! You'll be making these bundt cakes alllll Summer long.
Big thanks @feastingonfruit for sharing this recipe with us!
What You'll Need
Lemon Ginger Mini Bundt Cakes
4-6 Emmy’s Organic’s Lemon Ginger Coconut Cookies, crumbled
1/3 cup (80g) unsweetened applesauce
1/3 (75g) cup lemon juice
1/2 cup (120g) coconut butter
1/2 cup (160g) agave
1 tbsp lemon zest
1/2 tsp vanilla extract
1/4 cup (30g) coconut flour
1/4 cup (30g) tapioca flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp salt
1 cup powdered sugar
1-2 tbsp lemon juice
1 tsp lemon zest
Preheat the oven to 350°F. Microwave the coconut butter for 15-20 seconds to melt.
Whisk together applesauce, lemon juice, coconut butter, agave, lemon zest, and vanilla (make sure all are at room temperature).
Add the flours, baking powder, ginger, and salt. Mix to combine. Crumble and fold in the Lemon Ginger Coconut Cookies.
Generously grease 4 mini bundt pans (you can make cupcakes instead if you don’t have a bundt pan). Divide the batter between the 4 pans and smooth the tops. Bake for 30-32 minutes at 350°F.
Cool for 15 minutes, then flip onto a cooling rack to cool completely.
Whisk together glaze ingredients, then drizzle onto cooled cakes.
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