Orange Almond Flour Mini Bundt Cake | What Robin Eats
Orange Almond Flour Mini Bundt Cake
20 mins prepServes 6
Craving an orange bundt cake? This simple, yet flavorful and orange-zesty mini bundt cake made with almond flour is topped with a heavenly orange powdered sugar glaze. Double the recipe to make a normal size bundt cake.
Preheat oven to 350°F (175°C). Generously grease a mini bundt cake pan with coconut oil or nonstick spray. In a bowl, combine the almond flour, Himalayan pink salt, and baking soda. In a separate bowl, whisk together the egg, egg white, 6 tablespoons of milk of choice, maple syrup, orange zest, and 2 tablespoons of fresh orange juice. Add the dry flour mixture to the wet ingredients, then stir in the chia seeds. Pour the batter into the prepped mini bundt cake pan. Bake for 40-50 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool for about an hour before removing from the pan. Flip onto a plate. To prepare the glaze, combine the monk fruit powder sugar, 1/2 teaspoon orange juice, vanilla extract, and 2-4 tablespoons of milk of choice, mixing until you achieve a slightly runny but still thick consistency. Drizzle the glaze over the cooled cake.
