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Glazed Orange Mini Bundt® Cakes

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"Almond flour-based cake. Great alkalizing recipe."
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1 h 4 m servings 357 cals
Original recipe yields 12 servings (8 cakes)


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  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.


  • Cook's Note:
  • For coconut cream, refrigerate one 15-ounce can of coconut milk. Open and skim solid cream off the top.

Nutrition Facts

Per Serving: 357 calories; 19.9 g fat; 36.9 g carbohydrates; 11.5 g protein; 63 mg cholesterol; 433 mg sodium. Full nutrition

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