Mini Vanilla Lemon Huckleberry Bundt Cakes

Contributed by our good friend Natalie. Check out this recipe and many others on her blog at:


1-1/2 cups Namaste Perfect Flour Blend
1 teaspoon baking soda
1-1/4 teaspoons gluten free baking powder
1 teaspoon vanilla extract
1/2 cup (1 stick) Earth Balance Butter (or regular butter), softened
zest from 1/2 of a large lemon
1-1/4 cups sugar
1 tablespoon fresh lemon juice
1-1/2 tablespoons apple cider vinegar
1 cup fresh huckleberries or blueberries (not frozen)

4 tablespoons dairy free cream cheese or regular cream cheese
2 tablespoons Earth Balance Butter (or regular butter)
1-1/4 teaspoons vanilla
2 tablespoons milk, any kind
2-1/3 to 3 cups powdered sugar to desired consistency
lemon zest


  1. Preheat oven to 350°F. Lightly grease mini bundt pan.
  2. In a medium bowl combine flour, baking soda and baking powder and set aside.
  3. In a large bowl combine butter, sugar, vanilla, lemon juice, zest, and apple cider vinegar. Now pour batter into mini bundt cake pan cavities filling approximately 3/4 from the top. (You can use a ziplock bag, pouring the batter inside cutting off the tip and piping it into the cavities for less mess.)
  4. Bake for approximately 20 minutes give or take a few.
  5. Topping: While cakes are baking, in a small bowl mix together cream cheese, butter, vanilla, milk, and powdered sugar, blend until nice and creamy. When cakes are done baking and have cooled remove from pan and drizzle with cream cheese frosting. Top each cake with a little extra lemon zest and enjoy!