Christy Rost's Molasses Mini Bundt Cakes

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index but can be more expensive.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie alternative for frosting.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option, while water can reduce costs.

Start by measuring 1 and 1/4 cups of flour into a bowl.

Add 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1/4 teaspoon of baking soda, 1 teaspoon of cinnamon, 3/4 teaspoon of ground ginger, 1/2 teaspoon of ground cloves, and 1/4 teaspoon of freshly grated nutmeg to the flour. Stir to combine.

In a mixer, add 1/2 cup of softened unsalted butter and 1/2 cup of packed brown sugar. Mix until light and fluffy.

Add 1/4 cup of granulated sugar to the butter and brown sugar mixture and mix until well combined.

Add 1/4 cup of molasses to the mixture and beat until smooth, scraping down the bowl as needed.

Add 1 egg to the mixture and mix until incorporated.

Gradually add the flour mixture to the wet ingredients, alternating with 1/2 cup of milk, mixing until just combined and scraping the bowl as needed.

Preheat the oven to 350°F (175°C).

Spray a mini bundt pan with nonstick cooking spray that contains flour.

Fill each mold of the mini bundt pan about half full with the batter.

Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.

Remove the bundt cakes from the oven and let them sit for 25 minutes.

After cooling, place a rack on top of the bundt pan, flip it over, and the cakes should drop out easily.

Garnish the cakes with whipped cream, dust with powdered sugar, or drizzle with a confectioner sugar glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens