Mini Orange Bundt Cakes

Ring-shaped foods are a cherished New Year’s traditions because they symbolize coming full circle. Our allergy-friendly Mini Orange Bundt Cakes are perfect for that symbolism. They are sweet, citrus-infused individual desserts, and can be made a day in advance to let the flavors meld.

You will need a fine ground brown rice flour for this recipe. For best results, I suggest using Authentic Foods Superfine Brown Rice Flour or Bob’s Red Mill Brown Rice Flour, which is also quite fine. (See the Recipe Tips for more on this.)

If you will be using a different brown rice flour to make the mini bundt cakes, place it in a spice grinder or food processor. Blend for 1 minute to get the fine grind that we’ll need for this recipe.

Makes: 6 servings
Free of: gluten and all top allergens

Ingredients

Cakes

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

Glaze

1/4 cup (60 mL) orange juice
2 tbsp brown sugar
2 tsp dairy-free, soy-free palm oil shortening
1 tsp orange zest

Recipe Tips

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 food processor and blend for 1 minute to get the fine grind.

Instructions

For the cakes, preheat oven to 350 degrees 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. Sift 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.

Cybele Pascal is the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker's Handbook. Visit her at http://cybelesfreetoeat.com.