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Gluten-free carrot and orange mini bundt cakes

These gluten-free carrot and orange mini bundt cakes are perfect for summer garden parties, picnics and trips. They are super easy to make, yet can look fantastic, if glazed or frosted with icing and decorated with berries, flowers and so on. It's dairy-free too and you can leave out the egg for a vegan version.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup gluten-free flour
  • 1 tsp gluten free baking powder
  • ½ cup ground almonds
  • ½ cup brown rice flour
  • ½ cup muscovado sugar
  • 1 tsp cinnamon
  • 2 oranges
  • 2 carrots
  • 2 Tbsp oil
  • 1 egg
  • 1 Tbsp vanilla extract

Method
 

  1. Preheat the oven to 180°C.
  2. Mix the dry ingredients in a bowl.
  3. Grate the carrots.
  4. Peel the orange, then remove the white membranes and pips. Put the flesh into a small food processor and whiz until you get a purée. Add this to the flour mixture together with the grated carrots, oil, egg & vanilla, then combine.
  5. Spoon the mixture into silicon mini bundt moulds. Put these on a baking tray.
  6. Bake in the middle of the oven for 20-25 minutes until golden and an inserted skewer comes out clean.
  7. Push the cakes out of the mould onto a wire-rack and let them cool, then decorate them according to your liking and/or occasion.