Lactose Free Mini Bundt Cakes

I absolutely love when a vision comes to life. This couldn’t be more true than with this next recipe. These cute little bundtlets are perfect for any occasion. The best part is that they are lactose free–woohoo! Which can only mean that I ate them without a care in the world. No lactose, no problem.

I found vegan butter at Trader Joe’s and oh my word, it was like a lightbulb went off in my head. I had to make a dessert ASAP!

I’ve had this cute bundtlet pan for a while. It’s been sitting on my pantry shelf just waiting to be used. Honestly, I’ve always been a bit intimidated to use it. I know that if you don’t grease the mold enough, the little bundts will stick to the molds, and they’ll just be shapeless. I’ve also steered away from using shortening or butter to grease it, well, for obvious reasons. I decided to try using a good amount of cooking spray (shaking off the excess) and lo and behold–perfect bundlets.

These sweet little bundts came out soft and spongy. The almond filling and chocolate glaze are the perfect balance for them too.

I was a bit apprehensive about the vegan butter. I was worried that it wouldn’t bake well, but let me tell you, it is amazing! While it is a bit pricey, it is totally worth it for someone who is lactose sensitive like me. The batter baked evenly and super smooth. I will most definitely be making them more often. I hope you enjoy them as much as we did. Let’s eat.20190508_110510

Here is the recipe:

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 24 bundtlets


  • 1 ½ cup of vegan butter, for the batter (I used Miyoko’s brand from Trader Joe’s)
  • 1 ½ cup of granulated sugar
  • 6 large eggs
  • 2 ¼ tsp baking powder
  • 1 tsp of fine salt
  • 3 cups of all purpose flour, sifted
  • 2 Tbsp of vanilla extract
  • ¾ cup of almond milk
  • 1 ½ Tbsp of cocoa powder
  • Almond spread, for filling (use your favorite brand)
  • 2 oz 72% dark chocolate bar, shaved (for the glaze)
  • 2 Tbsp vegan butter (for the glaze)
  • 1 cup Powdered sugar, sifted (for the glaze)
  • 1 Tbsp of hot water, for thinning the glaze (optional)
  • Dried rose petals for garnish
  • Vegetable cooking spray (for bundtlet pan)


  1. Preheat the oven to 350° F.
  2. Spray the bundlet pan with a generous amount of vegetable cooking spray. Turn the bundtlet pan upside down over your kitchen sink until the excess drips out, then wipe the outer edges with a paper towel. It is important that the bundtlet molds are fully coated to avoid sticking.
  3. Add the vegan butter and granulated sugar to your electric mixer. Beat on medium speed for about 2 minutes.
  4. Then incorporate the eggs one at a time, followed by the baking powder and fine salt. Beat until well combined.
  5. Now add the vanilla extract, cocoa powder, and almond milk.
  6. Gradually add the sifted all purpose flour and mix until the batter is thick and smooth.
  7. Fill the bundtlet pan molds with the batter about halfway.
  8. Place the bundlet pan on the center rack and bake for 20 minutes. At the 18 minute mark, insert a toothpick in the center of one, if it comes out clean, they are done.
  9. Remove the pan from the oven and let it cool completely before removing them from the molds. Once cooled, remove them and place on a cooling rack.
  10. To hollow out your bundtlets, use the back of a piping tip to insert and twist gently into the bottom of each one. Do not throw away what you scooped out, you will need it to plug the bundtlet once you have filled it with almond spread.
  11. Now fill a small piping bag with the almond spread and gently pipe it into each bundtlet, careful not to overfill your cakes.
  12. Remember those little pieces of cake you scooped out? Plug the hole you made with the cake to ensure the almond filling stays in place.
  13. Place the filled minis back onto the cooling rack while you make the chocolate glaze.
  14. In a glass microwave safe bowl, add the shaved dark chocolate and vegan butter. Melt on high in 30 second intervals or until fully melted.
  15. Then add the sifted powdered sugar and stir to combine. If the glaze is too thick add one Tbsp of hot water at a time to thin it out. However, the glaze should not be too thin.
  16. Now dip the top and bottom of each bundtlets in the chocolate glaze, and place back onto the cooling rack.
  17. Decorate with the dried rose petals. Enjoy!

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