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  • Writer's pictureMessy Vegan Baker

Vegan Mini Spice Pound Cakes

It’s September, which means it’s officially fall! (No one can argue.) So, I thought, “Why not use my mini bundt cake pan finally!” (I got it right after Christmas last year. 🙊🙈) Disclaimer: I made this recipe in August thinking I was going to post it in September, but somehow we're already to November. 👀

If you don’t have a mini bundt cake pan, you can make a big bundt cake, or a regular cake.

These are adorable and so delicious! Enjoy!





Cake Batter:

1/4 c softened vegan butter*

3/4 c brown sugar

2 tbsp ground flaxseeds

5 tbsp warm water

3/4 c flour

1/2 tsp salt

1/4 tsp cinnamon

1/8 tsp all spice

1/8 tsp nutmeg

1/2 tsp vanilla extract

1/3 c vegan yogurt**


1/4 c chilled vegan butter

1/2 tsp vanilla

1/2 tsp cinnamon

1/8 tsp nutmeg

2-3 c powdered sugar

1-2 tsp plant based milk


*I used Earth Balance, but use whatever brand you’d like

**I used So Delicious coconut yogurt, but again, use whatever brand you’d like

Cake Batter Directions:

  1. Spray your pan with non-stick cooking spray, and spray well so the cakes don’t stick (optional: line the pan with flour after you spray it)

  2. Heat your oven to 350 degrees F

  3. In a small bowl, whisk the ground flaxseeds and warm water together and set aside for 5 - 10 minutes or until it’s thick

  4. In a stand mixer or a mixing bowl, combine the softened butter and brown sugar and cream until it’s a smooth homogenous mixture

  5. Add in the flaxseed eggs and mix until incorporated

  6. Add in the yogurt and vanilla extract and mix until well combined

  7. Stop the mixer, and add in the flour, salt, cinnamon, all spice, and nutmeg

  8. Mix until everything is just combined

  9. Scoop or pour the batter into your prepared baking pan

  10. Bake for 15 - 20 minutes or until an inserted toothpick comes out clean

  11. Cool on a cooling wrack for 10 minutes then take the cake(s) out and let them cool completely

  12. Optional: Frost the cake(s)

Frosting Directions:

  1. Put the butter in the bowl and using a stand mixer or hand mixer, beat the butter until smooth and creamy

  2. Add in the vanilla, cinnamon, and nutmeg in the bowl, and mix

  3. Add powdered sugar about a 1/2 cup at a time until you get the thickness you desire (the more powdered sugar you put in it, the thicker it will be)

  4. If the frosting starts to clump up, add about 1/2 tsp plant based milk at a time until it comes back to a smooth texture

  5. Pipe it or spread it onto your cake(s) and enjoy!

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