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This Cinnamon Bundt almost looks too good to eat! This is the perfect dessert for the festive season to share with loved ones!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.

  • Serves: 12
  • Prep: 15 minutes
  • Cook: 45 minutes

This Cinnamon Bundt almost looks too good to eat! This is the perfect dessert for the festive season to share with loved ones!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.

  • Serves: 12
  • Prep: 15 minutes
  • Cook: 45 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • FOR BUNDT CAKE:
  • 360 g Butter, softened
  • 240 g Natvia Gold (1 1/4 cups)
  • 1.5 teaspoons Vanilla Extract
  • 4 Eggs
  • 300 g Self-raising Flour (2 cups)
  • 75 g All-purpose Flour (1/2 cup)
  • 4 teaspoons Cinnamon
  • 310 mls Milk of choice
  • FOR CREAM CHEESE FROSTING:
  • 100 g Cream Cheese
  • 2 tablespoons Butter
  • 50 g Natvia Gold (1/4 cup)
  • 1/2 teaspoon Vanilla Extract

METHOD

  1. Preheat oven to 150ºC (fan forced). Prepare a bundt tin by brushing with melted butter or oil and dusting lightly with flour. Ensure any excess flour is removed.
  2. In a stand mixer, beat butter, Natvia Gold and vanilla until pale and creamy.
  3. Add eggs one at a time, beating well in between.
  4. In a separate bowl, sift together flours and cinnamon. Fold in to butter mix alternating with milk.
  5. Pour batter into prepared tin and bake for 45 minutes or until an inserted skewer comes out clean. Allow cake to sit in the tin for 10 minutes before turning out on to a cooling rack. Allow to cool completely.
  6. To make the icing, combine all ingredients. Microwave in 30 second intervals, whisking well in between until the frosting becomes a pourable consistency.
  7. Pour cream cheese frosting over cooled bundt cake. Sprinkle a little Natvia Gold on top. Serve immediately.

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