You are viewing Allergic Living United States | Switch to Canada
Allergies, Asthma & Gluten-free

SIGN UP For Our Free e-Newsletter

Click To See Past Newsletters
Allergy Safe Recipes

Mini Orange Bundt Cakes

Mini Orange Bundt CakescropCredit: Chris Gonzaga

By Cybele Pascal

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


  1. For the cakes, preheat oven to 350°F. Grease a 4 1/2 cup (for 6 cakes) non-stick mini Bundt cake pan. 
  2. In a medium bowl, whisk together flour, starches, baking powder, xanthan gum and salt.
  3. 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.
  4. 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 .
  5. 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.
  6. 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.
  7. 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.

*Recipe Note:

  • 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.

Contributor 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
For many more great recipes, subscribe to Allergic Living magazine.

more recipes like this
back to previous page
Close Close Free E-Letters From Allergic Living Free E-Letters From Allergic LivingFree E-Letters From Allergic Living