These delicate almond mini bundt cakes are made with healthier ingredients like coconut oil, einkorn flour, and Greek yogurt. Drizzle with a matcha green tea glaze for a treat you can feel really good about!
Place the flour, almond meal, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
Add the coconut oil, and mix on low speed, until the mixture resembles damp sand.
Add the honey and stir to combine.
Stir in the egg, Greek yogurt, milk, and extracts.
Turn the mixer up to medium speed and beat for about 30 seconds, to aerate the batter and develop the cake's structure.
Transfer the batter to the prepared pan and bake for 20 minutes, or until a bamboo skewer inserted in the thickest part of the cake comes out clean or with one or two moist crumbs.
Cool for 10 minutes, then remove from the pan, cool completely, and glaze, or dust with powdered sugar.
Stir in the Greek yogurt, and drizzle the glaze over the cooled cakes.
Garnish with nonpareil sprinkles (optional).