Mini Orange Bundt Cakes

Credit: Chris Gonzaga

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 Tip

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.

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

Instructions

  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.

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://www.cybelepascal.com .

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