Mini Orange Bundt Cakes
Ring-shaped foods are a cherished New Year’s traditions because they symbolize coming full circle. These sweet, citrus-infused individual desserts can be made a day in advance to let the flavors meld.
Makes: 6 servings
Free of: gluten and all top allergens
- 1 1/2 cups (350 mL) brown rice flour*
- 1/2 cup (120 mL) potato starch
- 1/4 cup (60 mL) tapicoa starch
- 1 tbsp double-acting baking powder
- 1/2 tsp xanthan gum
- 3/8 tsp salt
- 1 1/2 cups (350 mL) sugar
- 2 1/4 tsp Ener-G egg replacer mixed with 3 tbsp plain diary-free milk alternative
- 3/4 cup (175 mL) orange juice
- 1 1/2 tbsp orange zest
- 2 tbsp + 1 tsp canola oil
- 1/4 cup (60 mL) orange juice
- 2 tbsp brown sugar
- 2 tsp dairy-free, soy-free palm oil shortening
- 1 tsp orange zest
For best results use Authentic Foods Superfine Brown Rice Flour or Bob's Red Mill Brown Rice Flour (Also quite fine). However, the Bob's product does carry a tree nut "may contain" warning. If using another brown rice flour place in a spice grinder o food processor and blend for 1 minute to get the find grind need for the recipe.
- For the cakes, preheat oven to 350°F. Grease a 4 1/2 cup (for 6 cakes) non-stick mini Bundt cake pan.
- In a medium bowl, whisk together flour, starches, baking powder, xanthan gum and salt.
- Add sugar and egg replacer to the bowl of a stand mixer fitted with paddle attachment. Mix 1 minute on medium speed. Add juice, zest and oil and mix 1 minute. Shift in dry ingredients in 3 batches, mixing after each additional on medium-low speed until smooth.
- Fill each mini Bundt cake well three-quarters full with batter. Bake 20 minutes, until lightly golden on top and a toothpick inserted comes out clean .
- Remove from oven, and let cool in pan on a cooling rack 5 minutes. Invert cakes onto a cooling rack and let cool until warm.
- To make glaze, combine juice and sugar in a small saucepan over medium heat. Bring to a simmer and cook 3 minutes, while stirring, until it becomes syrupy. Remove from heat and stir in shortening and zest.
- Transfer cakes to a serving platter. With a skewer , poke 6 holes in the top of each cake. Spoon the glaze over cakes, being sure it get into the holes. Once cooled to room temperature, store covered on counter.
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