23 Easy Gluten Free Mini Bundt Cake Recipes for Every Occasion

Gluten-free baking doesn’t have to be boring or restrictive.

Mini bundt cakes are the perfect way to enjoy small, indulgent treats that are packed with flavor, tender, and visually stunning.

From fruity delights to rich chocolate creations, there’s a mini bundt cake for every mood, season, and celebration.

Whether you’re entertaining guests, planning a festive dessert table, or simply craving a bite-sized sweet treat, these 23 gluten-free mini bundt cake recipes offer variety, creativity, and absolute deliciousness.

Each recipe uses wholesome ingredients, while staying gluten-free, making them ideal for those with dietary restrictions—or anyone looking for a healthier dessert option.

From classic flavors like lemon poppy seed and chocolate almond to innovative twists like matcha green tea, caramel apple, and pistachio rose, these mini bundt cakes combine elegance with ease.

They’re perfect for gifting, sharing, or enjoying as a personal indulgence.

23 Easy Gluten Free Mini Bundt Cake Recipes for Every Occasion

Gluten-free baking has never been this fun, delicious, and versatile.

With these 23 mini bundt cake recipes, you can enjoy a wide variety of flavors and textures while staying gluten-free.

Whether you’re craving something fruity, chocolatey, spiced, or nutty, there’s a mini bundt cake here for every occasion.

Experiment with different flavors, try unique glazes, and create your own signature mini bundt cakes.

These bite-sized treats make gluten-free baking exciting, visually appealing, and utterly delicious.

Lemon Poppy Seed Gluten-Free Mini Bundt Cakes

These lemon poppy seed mini bundt cakes are light, zesty, and perfect for a fresh breakfast treat or an elegant dessert.

Moist and fluffy, they are made entirely gluten-free and carry a delicate crunch from the poppy seeds.

Topped with a subtle lemon glaze, they are sure to impress both gluten-free and regular cake lovers alike.

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 2 lemons
• ½ cup fresh lemon juice
• ½ cup sour cream
• 2 tbsp poppy seeds

For the glaze:

• ½ cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a mini bundt pan with butter or non-stick spray.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and lemon zest.
4. Alternate adding the flour mixture and the lemon juice/sour cream mixture to the creamed butter mixture, starting and ending with the flour. Fold in the poppy seeds.
5. Spoon the batter evenly into the prepared mini bundt pan, filling each cavity about ¾ full.
6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then invert onto a wire rack.
7. Mix the powdered sugar and lemon juice to create a smooth glaze and drizzle over the cooled cakes.

These lemon poppy seed gluten-free mini bundt cakes are tender, flavorful, and perfectly sized for a sweet indulgence without overdoing it.

The citrus glaze adds just the right touch of brightness.

Chocolate Almond Gluten-Free Mini Bundt Cakes

Rich, moist, and slightly nutty, these chocolate almond mini bundt cakes are a decadent gluten-free treat.

They combine the deep flavor of cocoa with a subtle almond essence, perfect for chocolate lovers looking for a refined dessert.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup coconut sugar or brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• ¼ cup almond milk
• ½ tsp almond extract

For the chocolate glaze:

• ½ cup dark chocolate chips
• 2 tsp coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a mini bundt pan with butter or non-stick spray.
2. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and coconut sugar until creamy. Add eggs one at a time, beating well after each. Stir in vanilla and almond extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with almond milk, until fully incorporated.
5. Divide the batter evenly among the mini bundt cavities, filling each about ¾ full.
6. Bake for 18–22 minutes, until a toothpick comes out clean. Let cakes cool in the pan for 10 minutes, then turn out onto a wire rack.
7. Melt chocolate chips with coconut oil in a microwave-safe bowl, stirring until smooth. Drizzle over cooled cakes.

These chocolate almond gluten-free mini bundt cakes are indulgent yet not overly sweet, with a moist crumb and a glossy chocolate finish.

They’re perfect for an afternoon treat or a special dessert.

Orange Cranberry Gluten-Free Mini Bundt Cakes

Bursting with citrus flavor and tart cranberries, these gluten-free mini bundt cakes are perfect for festive occasions or a cozy teatime.

Moist and tender with a slight tang, they are complemented by a light orange glaze.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange
• ½ cup fresh orange juice
• ½ cup plain Greek yogurt
• ¾ cup fresh or frozen cranberries

For the glaze:

• ½ cup powdered sugar
• 2 tbsp fresh orange juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a mini bundt pan.
2. In a bowl, combine gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, followed by vanilla and orange zest.
4. Mix in the flour mixture alternately with orange juice and Greek yogurt until just combined. Gently fold in cranberries.
5. Spoon batter into the mini bundt pan, filling each cavity ¾ full. Bake for 20–25 minutes, until a toothpick inserted comes out clean. Cool 10 minutes, then invert onto a wire rack.
6. Whisk powdered sugar with orange juice to create a smooth glaze, and drizzle over the cooled cakes.

These orange cranberry gluten-free mini bundt cakes are moist, fruity, and perfectly balanced between sweet and tart.

The orange glaze adds a finishing touch that makes them look as delightful as they taste.

Pumpkin Spice Gluten-Free Mini Bundt Cakes

These pumpkin spice mini bundt cakes are moist, warmly spiced, and entirely gluten-free—perfect for autumn or any cozy dessert craving.

The combination of pumpkin puree and aromatic spices makes each bite soft and flavorful.

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• ½ cup Greek yogurt

For the glaze:

• ½ cup powdered sugar
• 2–3 tsp milk (dairy or non-dairy)
• ½ tsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and pumpkin puree.
4. Alternate adding the flour mixture and Greek yogurt to the pumpkin mixture until just combined.
5. Divide batter evenly into mini bundt cavities, filling each about ¾ full. Bake 20–25 minutes, or until a toothpick comes out clean. Cool 10 minutes, then invert onto a wire rack.
6. Mix powdered sugar, milk, and cinnamon to make a glaze. Drizzle over cooled cakes.

These pumpkin spice mini bundt cakes are tender, flavorful, and perfectly spiced. They’re excellent for a fall gathering or an everyday cozy treat.

Matcha Green Tea Gluten-Free Mini Bundt Cakes

Light, earthy, and subtly sweet, these matcha green tea mini bundt cakes are a unique gluten-free dessert.

The matcha powder gives a beautiful green hue and a delicate flavor, complemented by a simple vanilla glaze.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 2 tsp matcha green tea powder
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup milk (dairy or non-dairy)

For the glaze:

• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1–2 tsp milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and matcha powder.
3. In a separate bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Gradually fold in dry ingredients, alternating with milk, until fully combined.
5. Spoon batter into mini bundt cavities, filling each about ¾ full. Bake 18–22 minutes or until a toothpick comes out clean. Cool 10 minutes, then invert onto a wire rack.
6. Mix powdered sugar, vanilla, and milk to make a glaze. Drizzle over cooled cakes.

These matcha green tea mini bundt cakes are moist, subtly sweet, and perfectly paired with a delicate glaze, ideal for a sophisticated tea-time treat.

Salted Caramel Gluten-Free Mini Bundt Cakes

Rich, buttery, and topped with a salted caramel drizzle, these gluten-free mini bundt cakes are indulgent and irresistible.

Each bite is moist with a hint of caramel sweetness and a touch of sea salt to balance flavors.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ½ cup milk (dairy or non-dairy)

For the salted caramel drizzle:

• ½ cup caramel sauce (store-bought or homemade)
• ¼ tsp sea salt

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
4. Alternate adding flour mixture and sour cream/milk mixture until fully incorporated.
5. Divide batter evenly into mini bundt cavities, filling ¾ full. Bake 20–25 minutes, or until a toothpick inserted comes out clean. Cool 10 minutes, then invert onto a wire rack.
6. Warm caramel sauce slightly, stir in sea salt, and drizzle over cooled cakes.

These salted caramel gluten-free mini bundt cakes are rich, moist, and perfectly balanced with a sweet and salty finish, making them a decadent dessert for any occasion.

Blueberry Lemon Gluten-Free Mini Bundt Cakes

These blueberry lemon mini bundt cakes are bursting with juicy blueberries and bright citrus flavor.

Gluten-free and tender, they are perfect for breakfast, brunch, or a light dessert.

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• ½ cup fresh lemon juice
• ½ cup Greek yogurt
• 1 cup fresh or frozen blueberries

For the glaze:

• ½ cup powdered sugar
• 2–3 tsp fresh lemon juice

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla and lemon zest.
4. Alternate adding flour mixture and lemon juice/Greek yogurt mixture until combined. Fold in blueberries gently.
5. Spoon batter into mini bundt cavities, filling ¾ full. Bake 20–25 minutes or until a toothpick comes out clean. Cool 10 minutes, then invert.
6. Mix powdered sugar with lemon juice and drizzle over cooled cakes.

These cakes are fruity, tangy, and perfectly moist, making them a delightful gluten-free treat.

Mocha Hazelnut Gluten-Free Mini Bundt Cakes

Mocha and hazelnut combine beautifully in these rich, gluten-free mini bundt cakes.

Perfect for coffee lovers, each cake is moist with a subtle nutty crunch.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp instant coffee dissolved in 2 tbsp hot water
• ½ cup milk
• ½ cup chopped hazelnuts

For the glaze:

• ½ cup powdered sugar
• 1–2 tsp brewed coffee

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla and dissolved coffee.
4. Add flour mixture alternately with milk until combined. Fold in chopped hazelnuts.
5. Fill mini bundt cavities ¾ full and bake 20–25 minutes or until a toothpick comes out clean. Cool 10 minutes, then invert.
6. Mix powdered sugar with coffee to make a glaze and drizzle over cakes.

These cakes have a rich, coffee-chocolate flavor with a nutty finish, perfect for an afternoon pick-me-up.

Coconut Pineapple Gluten-Free Mini Bundt Cakes

Tropical flavors shine in these gluten-free coconut pineapple mini bundt cakes.

Moist, fruity, and slightly sweet, they evoke a sunny, beachy vibe in every bite.

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup crushed pineapple, drained
• ½ cup coconut milk
• ½ cup shredded unsweetened coconut

For the glaze:

• ½ cup powdered sugar
• 2 tbsp pineapple juice

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. Combine flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla, pineapple, and coconut milk.
4. Alternate adding flour mixture until incorporated. Fold in shredded coconut.
5. Fill mini bundt cavities ¾ full and bake 20–25 minutes or until a toothpick comes out clean. Cool 10 minutes, then invert.
6. Mix powdered sugar and pineapple juice to create a glaze and drizzle over cakes.

These tropical mini bundt cakes are sweet, moist, and infused with coconut and pineapple, perfect for a summer treat.

Carrot Ginger Gluten-Free Mini Bundt Cakes

These carrot ginger mini bundt cakes are tender, lightly spiced, and full of natural sweetness.

Gluten-free and slightly earthy, they are excellent for a cozy dessert or snack.

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup grated carrots
• ½ cup Greek yogurt
• ½ cup crushed pineapple, drained

For the glaze:

• ½ cup powdered sugar
• 2–3 tsp milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
3. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Mix in carrots, pineapple, and Greek yogurt. Gradually fold in flour mixture.
5. Fill mini bundt cavities ¾ full and bake 20–25 minutes. Cool 10 minutes, then invert.
6. Mix powdered sugar and milk to make a glaze and drizzle over cakes.

These cakes are moist, naturally sweet, and warmly spiced, perfect for a wholesome dessert.

Raspberry Almond Gluten-Free Mini Bundt Cakes

Tender almond-flavored cakes studded with tart raspberries make these mini bundt cakes a delight.

Gluten-free and elegant, they are ideal for tea parties or special occasions.

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp almond extract
• ½ cup milk
• 1 cup fresh raspberries

For the glaze:

• ½ cup powdered sugar
• 1 tsp almond extract
• 1–2 tsp milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. Whisk together almond flour, gluten-free flour, baking powder, and salt.
3. Cream butter and sugar until fluffy. Beat in eggs one at a time, then add almond extract.
4. Alternately fold in flour mixture and milk until combined. Gently fold in raspberries.
5. Fill mini bundt cavities ¾ full and bake 20–25 minutes. Cool 10 minutes, then invert.
6. Mix powdered sugar, almond extract, and milk for glaze and drizzle over cakes.

These raspberry almond mini bundt cakes are delicate, fruity, and fragrant with almond flavor—a beautiful gluten-free dessert.

Vanilla Chai Gluten-Free Mini Bundt Cakes

These vanilla chai mini bundt cakes are aromatic, spiced, and moist.

Infused with chai tea spices, they are comforting and perfect for an afternoon treat with tea or coffee.

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• ½ cup Greek yogurt

For the glaze:

• ½ cup powdered sugar
• 1–2 tsp milk
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, and cloves.
3. Cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Alternate adding flour mixture and milk/Greek yogurt mixture until combined.
5. Fill mini bundt cavities ¾ full and bake 20–25 minutes. Cool 10 minutes, then invert.
6. Mix powdered sugar, milk, and vanilla for glaze and drizzle over cakes.

These vanilla chai mini bundt cakes are fragrant, tender, and perfectly spiced, making them a comforting gluten-free dessert.

Pistachio Rose Gluten-Free Mini Bundt Cakes

Delicate and fragrant, these pistachio rose mini bundt cakes are a unique gluten-free dessert.

The subtle nutty flavor of pistachios pairs beautifully with the floral notes of rose water, making these cakes elegant and memorable.

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 tsp rose water
• ¼ cup milk
• ½ cup chopped pistachios

For the glaze:

• ½ cup powdered sugar
• 1 tsp rose water
• 1–2 tsp milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. Whisk together almond flour, gluten-free flour, baking powder, and salt.
3. Cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla and rose water.
4. Alternately fold in flour mixture and milk until smooth. Gently fold in chopped pistachios.
5. Fill mini bundt cavities ¾ full and bake 20–25 minutes, until a toothpick comes out clean. Cool 10 minutes, then invert.
6. Mix powdered sugar, rose water, and milk to make a glaze. Drizzle over cooled cakes.

These cakes are delicate, fragrant, and subtly nutty—a sophisticated gluten-free dessert perfect for tea parties.

Caramel Apple Gluten-Free Mini Bundt Cakes

Warm, spiced, and cozy, these caramel apple mini bundt cakes are ideal for autumn or any comforting dessert craving.

Moist gluten-free cakes are filled with tender apple pieces and topped with a caramel drizzle.

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• 1 cup peeled and chopped apples
• ¼ cup caramel sauce

For the glaze:

• ¼ cup caramel sauce
• Pinch of sea salt

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Alternate folding in flour mixture and milk until smooth. Gently fold in apple pieces.
5. Fill mini bundt cavities ¾ full and bake 20–25 minutes. Cool 10 minutes, then invert.
6. Warm caramel sauce and drizzle over cakes, sprinkling lightly with sea salt.

These caramel apple cakes are tender, warmly spiced, and perfectly complemented by the sweet and salty caramel drizzle.

Espresso Mocha Gluten-Free Mini Bundt Cakes

Bold and decadent, these espresso mocha mini bundt cakes are gluten-free and perfect for coffee lovers.

The rich chocolate and espresso flavors make them a sophisticated dessert or afternoon pick-me-up.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp brewed espresso
• ½ cup milk

For the glaze:

• ½ cup dark chocolate chips
• 1 tsp espresso or strong coffee

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and espresso.
4. Alternately fold in flour mixture and milk until smooth.
5. Fill mini bundt cavities ¾ full and bake 20–25 minutes. Cool 10 minutes, then invert.
6. Melt chocolate chips with espresso and drizzle over cooled cakes.

These cakes are rich, chocolaty, and have a subtle coffee kick—a perfect gluten-free indulgence.

Maple Pecan Gluten-Free Mini Bundt Cakes

Sweet maple syrup and crunchy pecans make these gluten-free mini bundt cakes irresistibly cozy.

Moist and tender, they are perfect for autumn breakfasts or as a sweet snack.

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• ½ cup unsalted butter, softened
• ½ cup maple syrup
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• ½ cup chopped pecans

For the glaze:

• ½ cup powdered sugar
• 2 tbsp maple syrup

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. Cream butter, sugar, and maple syrup until light. Beat in eggs one at a time, then stir in vanilla.
4. Alternately fold in flour mixture and milk until smooth. Fold in pecans.
5. Fill mini bundt cavities ¾ full and bake 20–25 minutes. Cool 10 minutes, then invert.
6. Mix powdered sugar and maple syrup for glaze and drizzle over cakes.

These maple pecan cakes are nutty, sweet, and tender—a warm gluten-free treat for any occasion.

Honey Lavender Gluten-Free Mini Bundt Cakes

Floral and subtly sweet, these honey lavender mini bundt cakes are a delicate gluten-free dessert.

The gentle lavender pairs beautifully with honey for an elegant treat.

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup honey
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• 1 tsp dried culinary lavender

For the glaze:

• ½ cup powdered sugar
• 1–2 tsp honey
• 1 tsp water

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Cream butter, sugar, and honey until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Alternately fold in flour mixture and milk until smooth. Fold in lavender.
5. Fill mini bundt cavities ¾ full and bake 20–25 minutes. Cool 10 minutes, then invert.
6. Mix powdered sugar, honey, and water to create a glaze and drizzle over cakes.

These honey lavender cakes are tender, floral, and subtly sweet—a sophisticated gluten-free dessert.

Chocolate Raspberry Gluten-Free Mini Bundt Cakes

Rich chocolate paired with tart raspberries makes these gluten-free mini bundt cakes irresistible.

Moist and fudgy, they are perfect for dessert lovers seeking a fruity chocolate twist.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• ¾ cup fresh or frozen raspberries

For the glaze:

• ½ cup dark chocolate chips
• 1 tsp milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream butter and sugar until light. Beat in eggs one at a time, then stir in vanilla.
4. Alternately fold in flour mixture and milk until smooth. Gently fold in raspberries.
5. Fill mini bundt cavities ¾ full and bake 20–25 minutes. Cool 10 minutes, then invert.
6. Melt chocolate chips with milk and drizzle over cooled cakes.

These chocolate raspberry mini bundt cakes are rich, fudgy, and fruity—a decadent gluten-free dessert.

Almond Orange Gluten-Free Mini Bundt Cakes

Bright, nutty, and tender, these almond orange mini bundt cakes are a delightful gluten-free dessert.

The combination of almond flour and fresh orange juice gives them a fragrant, moist crumb.

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange
• ½ cup fresh orange juice
• ¼ cup milk

For the glaze:

• ½ cup powdered sugar
• 1–2 tsp orange juice

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. Whisk together almond flour, gluten-free flour, baking powder, and salt.
3. Cream butter and sugar until light. Beat in eggs one at a time, then add vanilla and orange zest.
4. Alternately fold in flour mixture and orange juice/milk until smooth.
5. Fill mini bundt cavities ¾ full and bake 20–25 minutes. Cool 10 minutes, then invert.
6. Mix powdered sugar with orange juice for glaze and drizzle over cakes.

These cakes are fragrant, tender, and lightly sweet—a refreshing gluten-free dessert.

Banana Walnut Gluten-Free Mini Bundt Cakes

Moist and flavorful, these banana walnut mini bundt cakes are a classic gluten-free treat.

Ripe bananas and crunchy walnuts make them perfect for breakfast or a snack.

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 2–3 bananas)
• ½ cup chopped walnuts
• ¼ cup milk

For the glaze:

• ½ cup powdered sugar
• 1–2 tsp milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. Cream butter and brown sugar until light. Beat in eggs one at a time, then add vanilla and mashed bananas.
4. Alternately fold in flour mixture and milk until smooth. Fold in chopped walnuts.
5. Fill mini bundt cavities ¾ full and bake 20–25 minutes. Cool 10 minutes, then invert.
6. Mix powdered sugar and milk to make a glaze and drizzle over cakes.

These banana walnut cakes are naturally sweet, moist, and perfectly spiced—a comforting gluten-free treat.

Strawberry Shortcake Gluten-Free Mini Bundt Cakes

Light, fruity, and tender, these strawberry shortcake mini bundt cakes are perfect for a summer dessert.

Gluten-free and easy to make, they pair beautifully with fresh strawberries and whipped cream.

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• 1 cup chopped fresh strawberries

For the glaze:

• ½ cup powdered sugar
• 1–2 tsp strawberry juice (from mashed strawberries)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Alternately fold in flour mixture and milk until smooth. Gently fold in chopped strawberries.
5. Fill mini bundt cavities ¾ full and bake 20–25 minutes. Cool 10 minutes, then invert.
6. Mix powdered sugar with strawberry juice for glaze and drizzle over cakes.

These strawberry shortcake cakes are fruity, tender, and sweet—a delightful gluten-free summer treat.

Gingerbread Spice Gluten-Free Mini Bundt Cakes

Warm, aromatic, and perfectly spiced, these gingerbread mini bundt cakes are gluten-free and ideal for cozy winter desserts.

They have a rich molasses flavor with a soft, tender crumb.

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• ½ cup molasses
• ½ cup milk

For the glaze:

• ½ cup powdered sugar
• 1–2 tsp milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
3. Cream butter and brown sugar until light. Beat in eggs one at a time, then stir in molasses.
4. Alternately fold in flour mixture and milk until smooth.
5. Fill mini bundt cavities ¾ full and bake 20–25 minutes. Cool 10 minutes, then invert.
6. Mix powdered sugar and milk for glaze and drizzle over cakes.

These gingerbread mini bundt cakes are tender, warmly spiced, and perfect for holiday desserts or afternoon treats.

Chocolate Orange Gluten-Free Mini Bundt Cakes

Rich chocolate and bright orange flavors combine in these gluten-free mini bundt cakes for a decadent yet refreshing dessert.

Moist and indulgent, they are perfect for special occasions.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange
• ½ cup fresh orange juice
• ½ cup milk

For the glaze:

• ½ cup dark chocolate chips
• 1–2 tsp orange juice

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini bundt pan.
2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream butter and sugar until light. Beat in eggs one at a time, then add vanilla and orange zest.
4. Alternately fold in flour mixture and orange juice/milk until smooth.
5. Fill mini bundt cavities ¾ full and bake 20–25 minutes. Cool 10 minutes, then invert.
6. Melt chocolate chips with orange juice and drizzle over cooled cakes.

These chocolate orange cakes are rich, fruity, and indulgent—a perfect gluten-free dessert for chocolate lovers.