Lemon Raspberry Mini Bundt Cakes (Refined Sugar Free)

If you are a cake lover like me but avoiding sugary treats then this post is for you. These mini Lemon Raspberry Bundt cakes are not too sweet (but sweet enough), really flavorful, and satisfying. Perfect for Valentines day breakfast or dessert! Although I’m not really a fan of Valentines’ Day, I am a huge fan of cakes. So, I will not turn down the opportunity to bake, eat, and share. That brings me to these impressive lemon-flavored Mini Bundt Cakes, studded with raspberries, and drizzled with slightly tangy raspberry sauce.

These lemon raspberry cakes are easy breezy to make in one bowl, with a stunning result, thanks to the beautiful ingredients and also to the Bundt pan I used. I have posted a video on YouTube to show you exactly how easy it is. These cakes are made with a mix of oat flour and homemade rice flour blend (gluten-free all-purpose flour), coconut palm sugar, lemon zest, and berries. I had some leftover ricotta inside the fridge and I was afraid that it will get moldy so I decided to use it in these cakes. It makes the cakes super moist.  Raspberries, lemon, and ricotta cheese are so good together that they can be used in many different desserts, and the Bundt cakes are no exception. However, if you don’t have ricotta you can easily use soft fresh paneer.

This recipe yields four small (4″) cakes. I feel they are still quite large in serving for a dessert, so you can easily split a cake between two people, yielding 8 servings. The cakes themselves are simple and sweet and really just wonderfully delicious on their own, but they are even better dressed up with slightly tangy raspberry sauce and berries.

How do you make these mini bundt cakes?

First, preheat the oven to 350°F.

Second, add oil, sugar, milk, and egg, in a bowl and mix well with a whisk. The color of these cakes is deep golden brown, outside and inside, due to the coconut palm sugar.

Third, add the ricotta cheese, lemon zest, and lemon juice, and mix well. The lemon zest in this recipe gives it a nice lemony flavor without being too strong.  Don’t worry if the batter looks a little curdled at this point. It isn’t curdled, it just looks that way. If you are adding paneer use fresh soft paneer. I haven’t tested this recipe with store-bought paneer block.

Lastly add dry ingredients into the wet, gently folding until just combined. You can watch the video on my YouTube channel for guidance.

Finally, pour half the batter into mini Bundt pans. Add 4-5 raspberries (depending on their size) then cover with remaining batter and spread it around a little with a spoon or finger to flatten it out.  I have tried this recipe in a nonstick 4″ mini Fluted Tube baking Pan and individual mini Bundt molds. I find that you need to grease the Bundt pan after using them for 3-4 times even if it labeled non-stick. Use a pastry brush to grease every nook and corner. I have used melted shortening. I do not recommend using non stick oil sprays because the spray can drip and settle into the bottom of the pan. Make sure to grease the pan just before pouring the batter.

Bake the cakes for 20 minutes. When checking the cakes with a toothpick, you want to make sure that there is no wet batter stuck to it. It may appear wet if you poke into the raspberries.

I usually bake these cakes in the Air fryer for our breakfast. I have included instructions for both.

For the raspberry sauce, blend some raspberries with water and push them through a sieve to remove the seeds to get a very concentrated raspberry juice. Then cook on stove top with lemon zest, and honey. I try to stay away from refined sugars as much as I can. The raspberry sauce is thickened with corn starch slurry.  The result is thick but drizzly and tastes like sweet and tangy raspberries. You can make the sauce in advance but pour it on cakes just before serving. As this sauce does not contain sugar it will not harden.

cakes made using fresh paneer

Can these mini Bundt cakes be frozen?

Yes, these lemon raspberry cakes are perfect for freezing! I recommend freezing them in a Ziploc box lined with wax paper or individually wrap it tightly with saran wrap so the cake does not dry out and then place it in Ziploc bag. Make sure the bag doesn’t get squished. They’ll keep in the freezer for up to 2 months; let them thaw in the refrigerator. You also want to wait to pour sauce over cake until right before serving it. I always like to microwave the cake for 15 seconds and then pour sauce.

This recipe is perfect for dessert or breakfast or afternoon tea party.

So, go ahead and give these mini bundt cakes a try, if you do try make sure to leave a comment. You are welcome to take a picture and share it with me using the hashtag #simpleglutenfreekitchen. I am on Facebook, Twitter, Instagram, Pinterest, and also YouTube. Let’s stay in touch.