These delightful Honey and Orange Mini Bundt Cakes are gluten free and refined sugar free! A blend of almond flour and oat flour to make 3 perfectly moist cakes full of floral and fruity honey and the essence of orange. Top with whipped cream and a drizzle of honey for a sweet little treat!
Honey and Orange Mini Bundt Cakes
Is it just me, or does making a honey cake in the form of a mini bundt too perfect? I mean, the shape of the mini bundt reminds me of a bee’s nest. Or even a honey pot. No? Just me? OK.
As the name implies, these Honey and Orange Mini Bundt Cakes combine two flavors that pair wonderfully together.
- Honey – A good honey will have floral and citrus notes.
- Orange – The bright citrus enhances the undertones of the honey.
- Cardamom – I know, it is not in the name of this dessert. However, the ground spice has a fruity essence that is perfect for these mini cakes!
You take that flavor combination and wrap it in a gluten-free cake made from almond and oat flour, and you have yourself one light and bright dessert!
And to be completely honest, these mini bundt cakes are light enough that they would be delicious alongside your morning cup of tea. Or, just because.
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Gluten Free Mini Bundt Cakes
Let’s talk about these mini bundt cakes.
First, the gluten free flours we use. To keep the cakes light we use a blend of blanched almond flour and oat flour.
- Blanched Almond Flour – By itself, almond flour produces light and fluffy bakes. Which is why you will see as the primary flour of choice in my recipes. As for the blanched descriptor – this means we want an almond flour where the skin has been removed from the almonds. My go-to is Bob’s Red Mill, and I have linked that in the recipe.
- Oat Flour – Oat flour is a great addition to these mini cakes because: 1) it balances the light texture of the almond flour and gives the cakes a little structure, and 2) it has a slightly sweet flavor, which is great in desserts. You can buy oat flour, or you can make your own by using gluten free rolled oats (old-fashioned oats), and grinding it to a powder.
Mini Bundt Pans
Now, for the mini part of these bundt cakes.
Do the cakes have to be made into mini bundts? No. My reason is because I have these super-cute mini bundt pans that I hardly ever use. I’ve linked them in the recipe if you’re so inclined.
The only thing I will say about the mini bundts is, you have to make sure you are greasing the pans thoroughly. All of those little nooks and crannies are spots where the delicate cake can get stuck. And nothing is more frustrating than when you try to release your beautiful bundt cake from the bundt pan, and half of it stays in the pan. Ugh.
What You Need To Make Mini Honey Bundt Cakes
- Blanched Almond Flour
- Gluten Free Rolled Oats – Or buy it pre-made as Gluten Free Oat Flour
- Baking Powder and Baking Soda
- Ground Cardamom
- Unsweetened Applesauce – The applesauce provides moisture and texture to the cakes.
- Orange Juice
- Unsalted Butter
- Food Processor or Blender – If making your own oat flour.
- Mixing Bowl(s)
- Mini Bundt Pans
Tips For Making Mini Bundt Cakes
- Use super fine, blanched almond flour – There is such a thing as almond meal. This product is ground with the almond skins. And I find that it is not ground as fine.
- Make your own oat flour – You can buy gluten free oat flour. However, because I use oat flour so sporadically, it makes sense (for me) to buy the rolled oats so I can make oatmeal. Two uses – one product!
- Use good honey – I can taste a difference between processed honey and raw honey. And I always use raw honey because I want to taste the complex flavors in honey. Therefore, I recommend a good, raw (and maybe even local if you can find it) honey.
- Fresh or bottled orange juice works – This is one recipe where I just used store-bought orange juice. You can even get a small bottle if you don’t happen to be a morning OJ drinker!
- Grease those mini bundt pans thoroughly! – Typically, I use a baking spray to grease my pans. But for this recipe, I recommend using room temperature butter and getting in there with your fingers to grease the pans. This way you can work the butter into all of the little nooks and crannies. We want the cakes to release from the pans – intact!
- Top the mini cakes with whipped cream and honey – The cakes are good on their own. However, for a pretty presentation, a little dollop of Whipped Coconut Cream and drizzle of honey makes these mini show-stoppers.
Questions You May Have About Mini Bundt Cakes
I have not tested the recipe with a 1:1 flour. Therefore, I cannot say how the cake will turn out.
I think the cakes benefit from the blend of almond and oat flour. The almond flour provides the cake-like texture and the oat flour gives the cakes some structure. Also, I have not tested this, so I cannot say how the cakes will turn out.
The cakes can be made into cakes/muffins, a small loaf cake using a 9×5-Inch loaf pan, or a small cake using a 6-inch cake pan. The bake time may vary on all of these options, and I would recommend to start checking the bake at 20 minutes.
You bet! I tested a batch with the zest and found it slightly overpowered the honey flavor. But the cakes were still delicious!
I would recommend baking two batches. I have not tested doubling the recipe. As with most of my small batch recipes, getting the ratios of wet to dry ingredients, along with leaveners, is a science. And I have found that just doubling the recipe often does not work.
I would recommend a natural grocery store, farmer’s market, or supporting a local small business.
More Mini Cake Recipes
- Chocolate Mini Cakes with Marshmallow Filling
- Easy Chocolate Mini Cake
- Pumpkin Roll Cake with Chocolate Filling
- Mini Sweet Lemon Cakes
- Honey Orange Snack Cake
Honey and Orange Mini Bundt Cakes
- 3 – 4-Inch Mini Bundt Pans
- 1/2 cup blanched almond flour
- 1/2 cup + 2 tablespoons gluten free rolled oats, ground
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/4 cup + 2 teaspoons honey
- 3 tablespoons unsweetened applesauce
- 2 tablespoons orange juice
- 1 large egg
- 3 tablespoons unsalted butter, melted - plus more at room temperature for greasing the bundt pans
- Preheat the oven to 325F degrees and adjust the oven rack to the middle position. Grease 3 mini bundt pans with room temperature butter – making sure to get in all of the nooks and crannies. Place the prepared bundt pans on a small baking sheet – otherwise, the mini pans may slip through the grates on the oven rack.
- Using a food processor or blender, grind the rolled oats to a fine flour.
- In a medium mixing bowl, whisk together the almond flour, oat flour, baking powder, baking soda, salt, and ground cardamom.
- In a small mixing bowl or liquid measuring cup, add the honey, applesauce, orange juice, and egg. Mix until fully incorporated and smooth.
- Pour the wet ingredients, along with the melted butter, over the dry ingredients. Gently whisk, or fold with a spatula, until no dry streaks remain.
- Pour the batter evenly into the prepared mini bundt pans. Bake for 23 – 26 minutes, or until the cakes are spongy and a toothpick inserted in the middle comes out mostly clean.
- Cool the cakes in the pans set on a wire cooling rack for 10 minutes. Then, gently invert the cakes to cool completely on the wire rack. If the cakes don't release from the pans, use a small knife or offset spatula to release from the sides and/or center of the pan.
- Top the cakes with Whipped Coconut Cream and a drizzle of honey, and Enjoy!
- Mini Bundt Pans – These are the mini bundt pans I use. You could also bake the cakes as cupcakes/muffins, a small loaf cake in a 9×5-Inch loaf pan, or small 6-Inch snack cake.