Honey and Orange Mini Bundt Cakes

5 from 2 reviews

Honey and Orange Mini Bundt Cakes

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.

Prep Time15

Cook Time23

Total Time38

Course: Dessert

Cuisine: American

Diet: GF

Servings: Servings

Calories: 256kcal

Author: Erin Cernich

Equipment

4-Inch Mini Bundt Pans 3

Ingredients

½ cup blanched almond flour
½ cup, plus 2 tablespoons gluten free oat flour
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
¼ teaspoon ground cardamom
¼ 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!

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