We love bundt cakes, especially when we add a large pinch of cinnamon and our favorite toppings. A little diced Granny Smith apple and caramel sauce… delicious!

 For the best results, we suggest you use mini-bundt cake pans that are widely available at any baking supply stores or online.

1 3/4 cups Hungry Harry's All-Purpose Flour Blend

1/2 cup coconut oil, melted

1/2 cup milk of choice

1 tablespoon lemon juice

1/4 cup rice bran oil (or another liquid oil at room temperature)

1 tablespoon gluten-free vanilla extract

3 eggs or egg replacers

1 egg yolk or 1/2 an egg replacer

1 cup + 2 tablespoons granulated sugar

1/4 cup brown sugar

1 teaspoon baking powder

1 teaspoon kosher salt

1 tablespoon ground cinnamon

Preheat your oven to 360°F.

Whisk together coconut oil, milk, liquid oil, vanilla, and eggs or egg replacers in a bowl.

Mix flour, sugar, brown sugar, salt, baking powder, and cinnamon together in another.

Pour the wet ingredients into the dry ingredients. Stir to combine. Scoop the batter into each bundt cake cavity, leave about 1/4 of the mold unfilled. Firmly tap the pan on the counter to release any bubbles in the batter.

Bake until the cakes start to rise and puff - about 15 minutes. Let cool for 5 minutes, then run a knife around the edges of each bundt cake, and pop them out.