Gluten Free Neapolitan Mini Bundt Cakes
Faith On Record
Walking out my faith here on my blog is not the easiest feat. In fact l’ve had to let down some serious walls and barriers that could potentially hold me back. In doing so it has opened me up to judgement and criticism. It makes people uncomfortable. However, I have also had so much love and support and it doesn’t go unnoticed. Let me tell you, I have faced my greatest opposition from people in my closest circles. As hard as it is, it doesn’t come at a surprise to me! I knew when I started this blog that this would be my reality. Jesus states in John 15:18 “ If the world hates you, remember that it hated me first. The world would love you as one of its own if you belonged to it, but you are no longer part of this world, therefore it hates you. Since they persecuted me, naturally they will persecute you”.
Truth
As difficult and daunting as it can be at times, it’s also so exciting! It is what makes me thrive! It is what gives me the power to live in freedom without hindrance or restraint. I will never give up or give in. God has given us freedom and victory over those things in our lives that so easily try to entangle and bound us up in heaviness. One of my go to scriptures on freedom is found in 2 Corinthians 3:17 –
“ Now The Lord is the Spirit and where the Spirit of the Lord is there is freedom “.
Knowing that God sent his son Jesus Christ to purchase our freedom with his blood and forgive our sins is what motivates me to be free to do what God has designed me to do. We are no longer slaves to the past, present, future, anyone, or anything. We are free!!! So as Luke 10:3 says, “ Now GO, and remember I am sending you out as lambs among wolves “.
But also remember –
1 John 4:4 “ Greater is he that is in me, than he that is in the world “.
I have been through so much with my health. It’s part of what inspires me to do what I do… I won’t hold back what God has done in and through me, and neither should you!! I want to encourage you to live free… step out boldly and confidently.
Go the distance ✨❤️
So are lets dig into those Gluten Free Neapolitan Mini Bundt Cakes!!!
Gluten Free Neapolitan Mini Bundt Cakes
Growing up I had a couple favorite ice creams. Neapolitan was on that list. These Neapolitan Mini Bundt Cakes are a blast from my past! I had so much fun developing the recipe. It took me 4 weeks, yes 4 weeks!! But, they are perfected and delicious and would make such a fun birthday treat or any occasion for that matter. Not to mention I made them with a new gluten free flour I tested out by Namaste Foods. I was so impressed with the flavor and how fine the texture is. I also love that the flour is free of the top 8 allergens. So for those of you that are really limited, I have your back 🙂 … I know your going to love it! I have given you two options for your topping, a chocolate ganache or a strawberry icing. Hey why not do both?! Sprinkle some love on top and you will be enjoying a trip back down memory lane. If you haven’t tried my Mini Vanilla Huckleberry Bundt Cakes… CHECK…THEM…OUT they will knock your socks off! Click here to get that recipe. Also be sure to try these Gluten Free Chocolate Chip Macadamia Nut Cookies
I hope you enjoy this recipe as much as we do!
Love, Natalie
Check out all of our gluten free desserts here
- 2 cups Namaste Foods Organic All Purpose Baking Mix Make sure to measure your cups accurately.
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 1 cup + 1 tbsp granulated sugar
- 1/4 cup Grapeseed Oil
- 1 whole Egg room temperature
- 2 egg whites room temperature
- 2/3 cup coconut milk ( unsweetened )
- 1/4 tsp apple cider vinegar
- 3 tsp strawberry flavoring you can find this on the baking isle at your grocery store
- 1 tbsp cocoa powder
- 1/2 tsp vanilla
- 8 to 10 drops give or take to desired color red and pink food coloring I mixed both colors.
- 1/2 cups enjoy life mini chocolate chips
- 6 tsp coconut milk ( unsweetened )
- 1/2 half container = ( 4. oz ) Wayfare dairy free cream cheese or regular cream cheese.
- 3 tbsp + 1 tsp coconut milk give or take on desired thickness
- 1 1/2 cup powdered sugar
- 1/2 tsp strawberry flavoring
- Preheat oven to 300°
- In a medium bowl mix flour, baking soda, and xanthan gum and set aside.
- In a large bowl mix your eggs, oil, sugar, vinegar, and milk.
- Now slowly add in your flour and mix until combined.
- Next separate your batter evenly into three separate bowls.
- In your first bowl add 3 teaspoons of strawberry flavoring, three drops of red food coloring, and six drops of pink and mix together. ( you can adjust the color amount however you like this is just what I used )
- In your second bowl add one leveled tablespoon of cocoa powder and mix.
- In your third bowl add a half teaspoon of vanilla, and mix.
- Lightly grease your mini Bundt cake pan with nonstick spray.
- Now add one drop of each color batter with a spoon and then continue to layer.
- Place in preheated oven and bake for approximately 20 to 21 minutes.
- In a small microwave safe bowl add your 1/2 cup of chocolate chips and 3 teaspoons of coconut milk. Microwave for 20 seconds then stir, microwave for another 20 seconds and stir again. If not melted at this point, microwave just a few more seconds. Now add in your last 3 teaspoons of coconut milk and stir again. Let cool and then place in a piping bag and pipe onto bundt cakes.
- Add a half container or 4 ounces of cream cheese and coconut milk to a large bowl. Blend until creamy. Next add in 1 1/2 cups of powdered sugar and blend again. Lastly add in a 1/2 teaspoon of strawberry flavoring , 1 drop of pink food coloring, and 1 teaspoon coconut milk. Transfer icing to a piping bag and pipe onto bundt cakes.
- Make sure to measure your flour accurately and get down to eye level when measuring your liquids. If your ingredients aren't measured properly the recipe could come out slightly off, resulting in a super dense bundt cake.
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