If you hover over the "12" next to "Servings" you can adjust the serving size down to only "6" and put the batter into cupcake molds. You'll just need to adjust the baking time down by checking them after about 15 minutes for doneness.

Is it possible to make this recipe in half and try it out in a cupcake tray first before using so much almond flour as it’s not available in canada for weeks now

Debbie, Can you share your recipe changes. I also want ot use oat fiber and whey to hopefully get a lighter teture and more rise.

You can put granulated monk fruit sweetener in a blender, best if you have a grinding blade, and it will turn into luscious powdered sugar.

Yes! Sounds like it was just right.

It isn't a tall cake, but should be closer to an inch tall if baked in a 9-inch round. It may have just been the baking powder wasn't as strong as mine.

Actually, it came out about an inch after I cut it. Is that about normal then?

You'd likely need to double the recipe for a bundt cake as it only makes a single 9" round.

Love your recipes! All of them. I'm about to attempt to make this cake for Easter tomorrow. My question is, can I use a bundt cake pan? Thank you for sharing! Xoxo

It would be a denser cake as coconut flour is lighter than almond. But almond flour does have more fat. It should work, but texture will be different.