I'm a big fan of cakes – specifically tea and breakfast cakes that are easy to make and don't involve tiers or frosting.  They feel like the perfect everyday treat & something you could throw together on a slow afternoon with almost no planning.   That's my favorite way to bake - on a whim when I miraculously have all the ingredients I need.

It's been a long Winter, and as much as I've had a complete love affair with citrus, I'm so looking forward to the Spring/Summer produce ahead.  (I mean, remember red currants?) The weather is finally starting to reflect that it's straight-up Springtime and I'm ready for some real fruit.  Rhubarb, I'm comin for you...

Mini Almond Clementine Bundt Cakes (Makes 6 mini bundts) Gluten-free

  • 1 3/4 cup almond flour
  • 1/4 cup sorghum flour
  • 1 tablespoon tapioca flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 6 tablespoons coconut oil or butter (melted and cooled)
  • 3 eggs
  • 2 teaspoons vanilla extract 
  • Zest of 3 clementines/mandarins

Preheat oven to 325 degrees.  In a large mixing bowl, whisk together almond flour, brown rice flour, tapioca flour, baking soda and salt.

In another small bowl, whisk together maple syrup, eggs, vanilla, zest 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.

Creme Fraiche Glaze

  • 1 cup confectioners sugar, sifted
  • 1/3 cup creme fraiche
  • 2 tablespoons clementine juice

In a medium-sized mixing bowl, whisk together sugar, creme fruit and mandarin juice.

NOTES: I used a mini bundt pan, but you can use any cake pan or even a muffin tin to make “mini cakes”.  Also, feel free to use any citrus here - any mandarin, navel orange or meyer lemon would be great.  Creme Fraiche can also be subbed for mascarpone or cream cheese.




I seriously love the holidays like every other crazy person, and have been baking literally nonstop since well before December 1st.  I would say I'm generally not a cake person but, there's a certain type I am definitely down for, and that's anything that could also be considered breakfast.  It doesn't need frosting or layers, isn't overtly sweet, but it's more like a large, delicious muffin.  This is my kind of cake.

As much as I'm a beloved fan of crisps and crumbles, they are so easy to make that I feel like they don't even count for me anymore.  Making cakes (even these kind) still brings me the kind of joy baking is supposed to where you feel like you've actually made a "thing" and you want to show it off.  This cake is so delicious and festive, it might even get me out of making my traditional cinnamon rolls on Christmas morning. 



  • 2 cups almond flour
  • 1 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca or arrowroot flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon cinnamon
  • 3 tablespoons fennel seeds, toasted
  • 1/2 cup coconut oil, liquified (if needed, heat over low heat in small saucepan, then cool.)
  • 3/4 cup maple syrup
  • 3 large eggs
  • 1/2 cup vanilla creme fraiche (like, Vermont Creamery's new flavor)
  • 2 cups cranberries
  • 1 lemon, juice and zest
  • 2 satsumas, zest + 2 tablespoons juice (or clementine/navel orange)

Preheat oven to 350 degrees.  In a large mixing bowl, whisk together all dry ingredients (first eight listed).  Set aside.

Add fennel seeds to a dry skillet.  Over medium-low heat, toast fennel seeds for 4-5 minutes or until slightly browned and fragrant - don't burn!  Let cool.

In another large bowl, whisk together coconut oil, maple syrup, eggs, and creme fraiche.   Once wet ingredients are well combined, slowlyadd dry ingredients (a little at a time), until well combined.  Set aside.

In a food processor, combine citrus juice, zest, cranberries and sugar.  Pulse lightly until cranberries and slightly broken.  Fold in mixture to the batter until well combined.

Add batter to 9 inch greased springform pan.  Bake for 40-50 minutes or until a toothpick in the center comes out clean.  Serve with additional vanilla creme fraiche to top.