Ever since I bought a five pound bag of almond flour, I have not been able to stop baking (not that this is unusual). Almond meal is the flour I use most often, constantly run out of, and curse its price. Turns out, I'm already halfway through the bag, so I just may have to go for the twenty pounder next time.
These mini bundts are so cakey and moist, you'd swear they're a doughnut. Before the weather really changes and my oven becomes a liability, I'll be baking up a storm (at least until my flour runs out).
Mini Almond Bundt Cakes with Blood Orange Maple Glaze (Gluten-free) Makes 6 mini bundts
- 1 3/4 cup almond flour
- 1/4 cup brown rice flour
- 1 tablespoon flaxmeal
- 1 tablespoon tapioca flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup honey
- 1/4 cup maple syrup
- 6 tablespoons coconut oil OR butter (melted and cooled)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons almond milk
Preheat oven to 325 degrees. In a large mixing bowl, whisk together almond flour, brown rice flour, flax meal, tapioca flour, baking soda and salt.
In another small bowl, whisk together honey, maple syrup, eggs, almond milk, vanilla and coconut oil or butter. Slowly combine wet with dry, folding batter to combine well.
Add batter to well-greased bundt pan, making sure each is three-quarters full. Bake for 20-25 minutes or until browned around the edges. Let cool in pan for 10-15 minutes, then carefully remove cakes from the pan. Cool on a wire rack before glazing.
Blood Orange Maple Glaze:
- 1/4 cup maple syrup
- 3 tablespoons butter, room temperature
- 2 tablespoons blood orange juice (reserve zest)
- 1 cup confectioners sugar
Whisk together first three ingredients until well-combined. Add confectioners sugar, only a little at a time, making sure to whisk very well to avoid lumps. Chill in the fridge for 20 minutes.
Once almond cakes are cooled, drizzle glaze over each bundt. Top with blood orange zest and a sprinkle of confectioners sugar.
