PALEO & WHOLE30 APPLE AND APRICOT MINI BUNDT CAKES

PALEO & WHOLE30 APPLE AND APRICOT MINI BUNDT CAKES
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PALEO & WHOLE30 APPLE AND APRICOT MINI BUNDT CAKES

PALEO & WHOLE30 MINI BUNDT CAKES

I often hunt through the kitchen section at our local non-profit thrift shop in search of interesting, rare, or unusual plates, cooking utensils, or equipment super usually available at reasonable rates.  I like shopping for these gems to use in my PALEO & WHOLE30 blogs.  

While hunting there a few days ago I happen to find this mini bundt cake pan and decided to try my hand at making Paleo and Whole30 mini bundt cakes using my FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix. I figured making these desserts might be possible since I had already made delicious banana bread from the DOH, as well. Here is a link to the Paleo & Whole30 Banana Bread blog:

A Bundt cake is a cake baked in a Bundt pan. The pan shapes the cake (or in this case cakes) into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as Gugelhupf. There is no single recipe for Bundt cake. So my recipe is ideal for our Paleo and Whole30 lifestyle.

NUTRITIONAL BENEFITS:

Apple sauce is low in saturated fat, cholesterol, and sodium. It is also a decent source of fiber and vitamin C. Apple sauce is unlikely to spike blood sugar levels. The reason is that the DOH, primarily made with almond flour, helps to slow the digestion of the sugar in the apple sauce, jam, and coconut.

RECIPE TASTE PROFILE

I used unsweetened apple sauce to sweeten the mini cakes and to provide moisture. The cakes possess the texture of bread pudding, dense and chewy, and not too sweet. I love the caramelized apricot jam and dusted coconut icing sugar on top.

DIRTY-BIRDY WINE NOTES: FOR PALEO, WHOLE 30 NOT-SO-STRICT LIFESTYLE:

With the predominant taste sensation being sweetness, choose a late harvest wine to match. What’s great about these little treasures is that they are not too sweet, allowing the wine to be sweeter. Choose a late harvest Riesling or late harvest Gewurztraminer to match.

MAKING MINI BUNDT CAKES

Spray the cake pan with avocado non-stick cooking spray.  Add the heaping 2 tablespoons of no sugar added apricot jam.  You can use any no sugar added jam.

Spread the jam evenly on the bottom of each pan cavity.

Add about 3 tablespoons of DOH to each cavity.

Bake for 50 to 60 minutes, until a toothpick inserted into the center of the loaf, comes out clean.

Place a cooling rack over pan.  Turn upside down so bundt cakes cake fall onto a cooking rack.

The jam will drip onto the counter.  You may want to flip pan onto the parchment so that you can scoop up the jam that falls through the cooling rack. 

Sprinkle with coconut icing sugar.

I hope you enjoy this recipe using the FRESH DOH fresh pasta dough mix for making scrumptious, homemade mini bundt cakes.  The DOH mix is available on Amazon in North America.  

https://freshdoh.com/fresh-doh-shop 

  • Author: FRESHDOH
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 60
  • Yield: 6
  • Category: PALEO & WHOLE30
  • Method: BAKING
  • Cuisine: DESSERT
  • Diet: Gluten Free

Ingredients

Avocado non-stick cooking spray
¾ cup no sugar added apricot jam
½ cup unsweetened shredded coconut

1 package FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix
1 tablespoon gluten-free baking powder
2 cups unsweetened apple sauce

Instructions

Preheat oven to 350 F (170 C). Spray mini bunt cake pan with nonstick cooking spray. Add 2 heaping tablespoons of jam to the bottom of each cavity. Spread jam evenly around the bottom of the cavity. Set aside. Place shredded coconut in a coffee grinder or blender. Blend until coconut is powdery, like icing sugar. Transfer to a bowl. Set aside.

Transfer DOH mix to food processor or mixer. With the mixer going add baking powder and apple sauce. Mx until DOH is goowy. Add about 3 heaping tablespoons of DOH to each cavity. Transfer to oven. Bake for 50 to 60 minutes, until a toothpick inserted into the center of the loaf, comes out clean. Place cooling rack over the tin. Turn over. Bunt cakes will drop onto the cooling rack. Sprinkle each cake with coconut icing sugar. Serve warm or room temperature.

Notes

This recipe can be used to make one large bundt cake or made into muffins, using a 6 cup standard sized muffin tin.

 

The recipe baking temperature and time is an estimate.  Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that.  The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven.  The bottom of your oven may be hotter than the top, depending on its condition.  This also includes where to set your dish under the broiler.  So use your own best judgment based on the type, condition, and age of your oven.  Prep times will also vary depending on how slow or quickly you like to work.

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