Mini Almond Bundt Cakes

Mini Almond Bundt Cakes

Anything mini means you can have many. These moist and light bundt cakes taste of sunshine and clementine – plus, they are gluten free!

Julia Gartland.

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 everyday treats, something you could easily throw together on a slow afternoon with little planning.  These mini bundts are so cakey and moist, you'd swear they were doughnuts.  The bit of citrus makes them light and satisfying, without the weight of decadence.

Whether it's spring or the dead of winter, this cake shines.  It's good in any season, and for dare-I-say any occasion.  These cakes would be the perfect dessert for entertaining, a decadent brunch or just an afternoon with tea.  Share them with friends – they won't even be able to tell they’re gluten-free. That can be your little secret.


(Makes 6 mini bundts) 

1 3/4 cup almond flour

1/4 cup brown rice 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.


1 cup icing sugar, sifted

1/3 cup crème fraiche

2 tablespoons clementine/mandarin juice

In a medium-sized mixing bowl, whisk together sugar, crème fraiche and clementine/mandarin juice.

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 fruit here – any mandarin, navel orange or Meyer lemon would be great.  Crème fraiche can also be subbed for mascarpone or cream cheese.


A New York-based photographer, food stylist and self-taught cook. 


INSTAGRAM: @sassykitchen

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