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.
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.
Ingredient List
- Blanched Almond Flour
- Gluten Free Rolled Oats or Oat Flour
- Baking Powder and Baking Soda
- Salt
- Ground Cardamom
- Honey
- Unsweetened Applesauce
- Orange Juice
- Egg
- Unsalted Butter
Helpful Tips
- 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.
- 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!
Recipe FAQ
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!
More Mini Cake Recipes
Honey and Orange Mini Bundt Cakes
EQUIPMENT
INGREDIENTS
- 1/2 cup blanched almond flour
- 1/2 cup, plus 2 tablespoons gluten free oat flour
- 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)
INSTRUCTIONS
- Preheat the oven to 325F degrees and adjust the oven rack to the middle position. Grease the bundt pans with 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.
- In a medium mixing bowl, whisk together the almond flour, oat flour, baking powder, baking soda, salt, and ground cardamom.1/2 cup blanched almond flour, 1/2 cup, plus 2 tablespoons gluten free oat flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/8 teaspoon salt, 1/4 teaspoon 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.1/4 cup + 2 teaspoons honey, 3 tablespoons unsweetened applesauce, 2 tablespoons orange juice, 1 large egg
- 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.3 tablespoons unsalted butter, melted
- 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 dairy free whipped cream and a drizzle of honey, and Enjoy!
RECIPE NOTES
- Serving Size – This is a small batch recipe that will yield 3 small bundt cakes. I have not tested doubling the ingredients to make a larger batch.
- Cake Pans – You can also use a 6-inch mini bundt pan to make 1 small cake. Or, bake the cake in a small 6-inch square pan. Increase the bake time by 5 minutes, then start checking for doneness.
- Honey – I do not recommend swapping the honey for maple syrup or another sweetener. The recipe has been developed to use honey, which bakes differently than other sweeteners.
- Storing – The cakes can be stored covered at room temperature for 2 to 3 days.
- Freezing – Wrap the cakes in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator.
NUTRITION ESTIMATES
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!