Gluten-Free Lemon Mini Bundt Cakes Recipe

Author: Dr. Alexis McNeil

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Time to read: 9 min

Finished lemon mini bundt cakes 2
Finished lemon mini bundt cakes baked with Detox Desserts ingredient swaps

Gluten-free lemon mini bundt cakes recipe

Prep time

30 min

Bake time

20 min

Servings

12 servings

Category

Cake

Why You Will Love These Healthy Gluten-Free Lemon Mini Bundt Cakes

Who doesn’t love a mini lemon bundt cake? Especially when it contains less than half the calories, no sugar, no cholesterol, 6x the fiber, and only 4g net carbs per cake. These secretly healthy, soft and moist lemon cakes are perfectly balanced with sweetness and bright citrus flavor. These cakes are brushed with lemon syrup while they are still warm to lock in the moisture. Then, a quick dip in lemon infused icing adds the touch of elegance we all expect from a bundt cake. Add a little lemon zest on top for decoration and you’ll have a decadent dessert fit for any fancy occasion. The best part is, you can eat them guilt free for breakfast, lunch, dinner and dessert!


I love using fresh, organic lemons in my recipes because they are so high in vitamin C and fiber. Just 1 lemon provides about 50% of the recommended daily intake of vitamin C. Their high vitamin C and fiber content supports heart health, weight control, and digestive health. When mixed with the vast health benefits of the ‘Sweet Swaps’, you’ll easily turn your favorite lemony dessert into a SUPERFOOD. Just make sure you use the zest from organic lemons for best flavor and to avoid unwanted chemicals and food wax.

Recommended Products for the Best Sugar-Free, Gluten-Free and Mini Lemon Bundt Cakes

How Our Sugar-Free, Gluten-Free and Mini Lemon Bundt Cakes Measure Up

Nutritional information about Detox Desserts carrot cake

I’ve made these cakes with Whole-Grain and Grain-Free Flour Swap numerous times. They are equally delish and both allow you to make a lemon bundt cake gluten free and healthy! The Whole-Grain Swap cakes have a few extra slowly digesting healthy carbs, but I love the hearty, earthy flavor they have. The Grain-Free Flour will provide a keto/paleo version. The Grain-Free cakes bake amazingly well, with a slightly denser, moist texture and mild sweet, nutty flavor. I tested this recipe using both flours in equal parts (¾ cup Whole-Grain plus ¾ cup Grain-Free Flour to equal the full 1 ½ cups of Flour Swap the recipe calls for), which is my taste/texture preference. Plus, mixing the flours is a great way to create a lower carb version of a gluten free lemon bundt cake and still allows for a small dose of healthy grains.


For most of my patients, I’m a big advocate for balanced macronutrient meals breakfast, lunch and dinner. Here is an easy way to know what type of Flour Swap to choose to create a balanced macro meal. We’ll use dinner as an example. If your dinner consists of just protein and veggies, I recommend eating Whole-Grain Swap cakes for dessert to serve as your healthy carb for that meal. Conversely, if you already had a healthy carb with dinner (quinoa, sweet potato, beans, etc), I would recommend the Grain-Free Swap cakes for dessert so you don’t overeat carbs at that meal. Easy, right! Balanced macro meals are the best thing you can do to keep your metabolism firing optimally, create blood sugar stability and keep you feeling full and satisfied throughout your day (or night). If you’re a diabetic or need to stay in ketosis, always bake using the Grain-Free Flour Swap.

Finished lemon mini bundt cakes 1
Finished lemon mini bundt cakes 2
featured 1 lemon mini bundt cakes
featured 2 lemon mini bundt cakes

How I Crafted the Perfect Gluten-Free and Sugar-Free Lemon Mini Bundt Cakes

Detoxing this mini bundt cake recipe was easy. I examined a few 5-star mini lemon bundt cake recipes online, all of which used similar wet:dry:leavening ratios. Then, I simply made the 1:1 ingredient Swaps. I made my own minor enhancement to the recipe by adding vanilla extract because it balances the lemon flavor in my opinion. If you want to make a full size bundt cake, you would simply double this recipe and bake in a regular sized bundt mold for about 60 minutes. I would only do this using the Whole-Grain Flour Swap. The Grain-Free Swap would need to be baked in a larger, flatter pan for even baking (9x12” pan would work great, although I haven’t tested baking time).

The Best Ingredient Substitutes For Gluten-Free & Sugar-Free Lemon Mini Bundt Cakes

Step 1 lemon mini bundt cakes ingredients

Key Ingredients of traditional Lemon Mini Bundt Cakes:


  • Butter
  • Granulated Sugar
  • Salt
  • Eggs
  • Baking Powder
  • Flour 
  • Whole Milk
  • Lemon Zest
  • Powdered Sugar
  • Lemon Juice

Key Ingredients for healthy, gluten-free and sugar-free Lemon Mini Bundt Cakes:


  • Butter Swap: Our whole food, plant-based butter substitute that bakes and tastes like butter with added health benefits
  • Granulated Sugar Swap: Our zero-calorie, zero-carb, naturally sweetened sugar substitute formulated with prebiotics to support healthy digestion. 
  • Salt
  • Egg Swap: Our vegan egg substitute that contains 50% more protein than an egg, added prebiotics for digestive support and NO cholesterol. 
  • Baking Powder
  • Whole-Grain Flour Swap (use Grain-Free Flour Swap for Paleo/Keto version of these cakes): Our gluten-free, high fiber, low-carb healthy flour substitute. 
  • Plant Milk
  • Lemon Zest
  • Powdered Sugar Swap: Our zero-calorie, zero-carb, naturally sweetened powdered sugar substitute
  • Lemon Juice
  • Vanilla Extract (because it balances the lemon flavor in my opinion)

Try Our Gluten-free, Vegan, Paleo AND Keto Baking System

Step-by-step: How To Make Healthy Gluten-free Lemon Mini Bundt Cakes

Dry Ingredients:


Wet Ingredients:


  • ½ cup Butter Swap
  • 2 Egg Swaps
  • ½ cup unsweetened plant milk
  • 2 Tablespoons lemon juice (about ½ lemon)
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon lemon zest (zest from 1 large organic lemon)

Lemon Syrup Ingredients:


Lemon Icing Ingredients:


1. Preheat the oven to 350 degrees. Grease mini bundt cake or muffin tins well.

2. Mix dry ingredients well then add wet ingredients and stir until well combined and no lumps remain.

Step 2 lemon mini bundt cakes dry ingredients in bowl
Step 2 lemon mini bundt cakes GF batter

3. Allow the batter to rest for a few minutes then stir for 1 more minute.

Step 3 GF lemon mini bundt cakes batter
Step 3 WG lemon mini bundt cakes batter

4. Load the batter into the greased mini bundt cake pan and smooth the tops. The Grain-Free batter will be thick and need to be pressed into the tins. 

Step 4 lemon mini bundt cakes

5. Bake for about 20 minutes (about 25 minutes for Grain-Free) until golden around the edges and toothpick comes out mostly clean. Remove from the oven and allow to cool for about 15 minutes.

Step 6 lemon mini bundt cakes icing Ingredients
Step 6 lemon mini bundt cakes

7. Remove the cakes from the pan while they are still slightly warm and brush them with the lemon syrup and allow them to completely cool on a rack before icing.

Step 7 lemon mini bundt cakes
Step 7 close lemon mini bundt cakes

8. Mix the icing ingredients together adding lemon juice very slowly until a thick but smooth consistency is reached.

Step 8 lemon mini bundt cakes icing Ingredients
Step 8 lemon mini bundt cakes icing close-up

9. Dip each cooled lemon cake into the icing allowing it to drip down the sides. Option to sprinkle the tops with lemon zest.

Step 9 GF lemon mini bundt cakes
Step 9 WG lemon mini bundt cakes

10. Leave your iced cakes out for a couple hours while the icing hardens before storing in a sealed container in the refrigerator.

Step 10 GF lemon mini bundt cakes
Step 10 WG lemon mini bundt cakes

How To Store Your Gluten-free Lemon Mini Bundt Cakes For Maximum Shelf-life

Store your lemon mini bundt cakes covered in the fridge for up to 5 days or wrap tightly and freeze for longer term storage.

How To Make Your Gluten-free Lemon Mini Bundt Cakes Stand Out

  • Consider loading your icing into a piping bag or a plastic baggie (trim the tip) to create perfectly piped icing. Regardless of the shape of your bundt cake molds, the piped icing decoration will bring sophistication and elegance to these cakes. 
  • Fold-in 1 cup of sugar-free white chocolate chips to the batter prior to baking for a delicious addition.

Tips For Making The Best Gluten-free Lemon Mini Bundt Cakes

  • Make sure to buy organic lemons for the zest so you don’t spoil your cookies with wax and pesticides. -Lemons are easier to zest when the skins are fresh and firm. Make sure you pick out firm, organic lemons when shopping for your ingredients.
  • Make sure your Butter Swap is well stirred and at room temperature before making your cake, oil separation is normal in the Butter Swap.
  • Let your dough rest for about 5 minutes after you’ve blended the flour mixture with the wet ingredients, then stir for another minute before loading your cupcake tins. The resting period allows the fiber in the Flour Swap to absorb the moisture and your batter will noticeably thicken. 
  • Don’t overbake. Every oven is different and most cupcake and bundt cake molds are slightly different sizes. Watch your cakes closely and remove them when the edges start to turn golden. 
  • The lemon glaze locks in the moisture on these lemon mini bundt cakes, so don’t skip this step!

Recipe Card: Gluten-free Lemon Mini Bundt Cakes

Prep Time  Bake Time Total Time
30 minutes 20 minutes 50 minutes

Servings: 12

Calories per serving: 180 kcal


Although not guaranteed, we have gone above and beyond to provide you with the most accurate nutritional information for this recipe.




Dry Ingredients



Wet Ingredients


  • ½ cup Butter Swap
  • 2 Egg Swaps
  • ½ cup unsweetened plant milk
  • 2 Tablespoons lemon juice (about ½ lemon)
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon lemon zest (zest from 1 large organic lemon)

Lemon Syrup Ingredients



Lemon Icing Ingredients





Instructions


1. Preheat the oven to 350 degrees. Grease mini bundt cake or muffin tins well.


2. Mix dry ingredients well then add wet ingredients and stir until well combined and no lumps remain.


3. Allow the batter to rest for a few minutes then stir for 1 more minute.


4. Load the batter into the greased mini bundt cake pan and smooth the tops. The Grain-Free batter will be thick and need to be pressed into the tins.


5. Bake for about 20 minutes (about 25 minutes for Grain-Free) until golden around the edges and toothpick comes out mostly clean. Remove from the oven and allow to cool for about 15 minutes.


6. Stir the lemon syrup ingredients together until smooth.


7. Mix the icing ingredients together adding lemon juice very slowly until a thick but smooth consistency is reached.


8. Mix the icing ingredients together adding lemon juice very slowly until a thick but smooth consistency is reached.


9. Dip each cooled lemon cake into the icing allowing it to drip down the sides. Option to sprinkle the tops with lemon zest.


10. Leave your iced cakes out for a couple hours while the icing hardens before storing in a sealed container in the refrigerator.


For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.



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Nutritional information

Lemon Mini Bundt Cakes Nutritional Facts

*An important note on carbs:


Net carbohydrates are the sum total of carbohydrates that convert into glucose (therefore raise blood sugar) in the body. Anyone following a keto or diabetic diet should count net carbs NOT total carbs. To determine net carbs, simply subtract the fiber and sugar alcohols from the total carbohydrates on the nutrition label. If you count macronutrients (carbs, fats, protein) you should always count net carbs, not total carbs.


We love your feedback, please make sure to comment and share your experience with this gluten-free lemon bundt cake recipe with the healthy baking community!


Cheers to your delicious health, 


-Dr. Alexis

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