RECIPE | VEGAN GLAZED BLUEBERRY MINI BUNDTS
I’m going to save you the long story about my week and jump right in. Straight forward: I just craved a dense and sweet blueberry pastry of some sort and since I’m avoiding dairy while nursing dearest little Evie, I opted to make this vegan (you’ll love it… shut up, naysayers). Seriously. Even if you detest vegan confections, these will have you fooled. And, hashtag RECIPE NOTE - they taste better on the second day once the glaze has hardened on the top overnight in the fridge. Now… let’s get on with the show.*
*if you listen to LORE podcast, I hope you got my reference.
VEGAN GLAZED BLUEBERRY
Prep time: 15 min
Cook time: 45 min
Total time: 1 hr
Yields: 10 bundtlettes
- 2 cups unbleached flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1 cup granulated sugar (or granulated sweetener of choice. liquid alternatives not tested).
- 1 cup oat milk (or any mildly flavored milk alternative)
- 1 tbsp lemon juice
- 1/4 cup applesauce
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup fresh blueberries
- 1 1/2 c powdered sugar
- 3 tbsp oat milk (or mildly flavored milk alternative)
Preheat oven to 350 F and grease a mini bundt pan with vegetable oil (I use this Nordic Ware Heritage Bundtlette Pan).
In a medium sized bowl, mix flour, baking soda, baking powder and salt.
In a large bowl, mix sugar, oat milk, lemon juice, apple sauce, vegetable oil and vanilla extract until the batter feels thick.
Slowly mix the dry ingredients with wet and add blueberries. Mix lightly until blueberries are incorporated.
Drop two heaping spoonfuls of batter into each bundt, leaving about 1/2 inch of space from the top.
Bake for 45 minutes or until fork check is clean.
While baking, mix the glaze in a small bowl by quickly whisking the sugar and milk.
Once the bundts are done, let sit for 10 minutes in the pan. Take a knife around the edges of the bundts before attempting to remove them. Do each one individually (knife, remove, knife, remove) instead of all at once to ensure you can gently remove each cake. Let sit on rack until completely cooled. Bake the remaining batter in the bundtlette pan and repeat step 8.
Once cooled, spoon heaps of glaze on your bundts and enjoy! For a bundt that tastes more like a mini cruller donut, refrigerate for 3 hours or overnight then enjoy (this is my favorite way).
Then let me know HOW MUCH YOU LOVED THESE!