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 minutesmins
Cook Time23 minutesmins
Total Time38 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cake for Two, Honey Cake, Mini Bundts, Orange, Small Batch
3tablespoonsunsalted butter, meltedplus 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 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.
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 9x5-Inch loaf pan, or small 6-Inch snack cake.