This yellow cake is so rich and moist that no one will guess it is low carb / keto cake that is also nut-free and gluten-free. That's right, it is nut-free so there is no almond or other nut flours in this cake. This master cake mix is the ultimate nut-free, insanely moist, yellow cake. This is sure to be a crowd pleaser, whether you make these adorable mini bundt cakes or simply bake it as a sheet cake and top with your favorite sugar-free frosting or glaze.
I have wanted a Nordic Ware baking pan of some kind for a long time now. I am always in awe when I see these pans, as they make the most beautiful shaped cakes. I finally treated myself to this mini bundt cake pan. I was intimated at first thinking that the cakes would stick to the pan. Nope, not at all, they slid out so easy and were perfectly shaped! Once they cooled, I topped with a sugar-free vanilla glaze and sprinkles. So cute and so delicious! And you know what? These sprinkles are sugar-free as well. They are so easy to make, the sprinkles are basically a royal icing that you pipe out and let dry. Once dry, you just break them apart into tiny pieces. What I like about making my own is that I can color the sprinkles to my liking. But If you don't want to make your own that's okay. There are places online you can purchase.
Mini Nut-Free Yellow Cake Bundt Cakes | Keto | Low Carb | Gluten Free
Makes: 6 Mini Bundt Cakes
1 package of Kawaii Treats and Eats Nut-Free Yellow Cake Mix (use coupon code DMLCD10 for 10% off your purchase at Kawaii Treats and Eats)
Nordic Ware Mini Bundt Cake Pan
1. Bake cake according to package directions. If making mini bundt cakes or cupcakes, the baking time may change. Check after 10 to 12 minutes.
2. After cake has cooled, drizzle with Vanilla Glaze and Sprinkles. Sugar-Free Vanilla Glaze:
1 to 2 teaspoons half and half or heavy whipping cream
Mix powdered sweetener, half and half (or cream) and vanilla in medium bowl until smooth. If necessary, stir in more half and half (or cream) until glaze is of desired consistency.
Drizzle over cooled baked goods or dessert. Let stand until glaze is set.
1 Large egg whites, pasteurized
1/3 tsp Vanilla
1/2 tsp Lemon Juice
Food Coloring Of Your Choice
#3 Wilton cake decorating tip
Make the Royal Icing:
1. Place the egg white in a large mixing bowl of a standing mixer (with the whisk attachment) . Turn the mixer on low speed and gradually add in the powdered sweetener. Whip on low speed, scraping the bowl as needed.
2. Add the vanilla and lemon juice and continue to mix until fully incorporated.
3. Turn the mixer on high speed until very stiff and thick (the royal icing should hold a stiff peak).
4. Tint icing with food coloring or gel paste icing colors. (If you want to make more than one color, place the icing in separate bowls and color as needed)
1. Transfer mixture into a piping bag fitted with a #3 Wilton tip
2. Line two cookie sheets with wax or parchment paper and, using your piping bag, draw long, sprinkle-width horizontal lines across the paper. No pastry bags? Use a zip-top bag and cut the tip off of one corner. When piping, don't worry if your lines are not completely straight.
3. Allow the royal icing to set undisturbed for at least 12 hours to dry. (Do not cover)
4. Once dried, use a knife to cut down your horizontal lines to make sprinkles. (Or with clean hands, pick up the strands of icing and break like spaghetti)
That's it, you know have sprinkles! These keep well in an airtight container. Sprinkle on your favorite treats, and enjoy. This yields about 3/4 cup of sprinkles