Glazed Orange Mini Bundt® Cakes recipe

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Ingredients

2 cups finely ground almonds
1 cup fine polenta
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
⅔ cup agave nectar
⅔ cup coconut oil
2 ½ tablespoons orange zest, divided
4 eggs
6 tablespoons coconut cream
1 tablespoon agave nectar

Nutrition Info

356.8 calories
carbohydrate: 36.9 g
cholesterol: 63.1 mg
fat: 19.9 g
fiber: 2.1 g
protein: 11.5 g
saturatedFat: 13.1 g
servingSize: -
sodium: 433.4 mg
sugar: 20.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 8 mini fluted tube molds.

  2. Mix ground almonds, polenta, baking soda, cinnamon, and sea salt together in a bowl. Stir in 2/3 cup agave nectar, coconut oil, and 2 tablespoons orange zest.

  3. Beat eggs in a bowl using an electric mixer until pale yellow and doubled in volume. Fold gently into the almond mixture. Divide batter among the prepared molds.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 14 minutes. Cool in molds for 10 minutes. Unmold and cool until set, at least 10 minutes more.

  5. Combine remaining 1 1/2 teaspoons orange zest, coconut cream, and 1 tablespoon agave nectar in a bowl. Drizzle over the cakes.

Recipe Yield

8 cakes

Recipe Note

Almond flour-based cake. Great alkalizing recipe.

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