Glazed Orange Mini Bundt® Cakes

These mini Bundt® desserts are made with ground almonds, polenta, and orange zest and glazed with agave nectar and coconut cream.

• Preparation Time: 30 mins
• Cooking Time: 14 mins
• Total Time: 44 mins
• Calories: 357 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 4 eggs
• 2 teaspoons baking soda
• ½ teaspoon sea salt
• 1 tablespoon agave nectar
• ⅔ cup coconut oil
• ⅔ cup agave nectar
• 2 cups finely ground almonds
• 1 cup fine polenta
• 2 ½ tablespoons orange zest, divided
• 6 tablespoons coconut cream

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease 8 mini fluted tube molds.

Step 2

Mix ground almonds, polenta, baking soda, cinnamon, and sea salt together in a bowl. Stir in 2/3 cup agave nectar, coconut oil, and 2 tablespoons orange zest.

Step 3

Beat eggs in a bowl using an electric mixer until pale yellow and doubled in volume. Fold gently into the almond mixture. Divide batter among the prepared molds.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 14 minutes. Cool in molds for 10 minutes. Unmold and cool until set, at least 10 minutes more.

Step 5

Combine remaining 1 1/2 teaspoons orange zest, coconut cream, and 1 tablespoon agave nectar in a bowl. Drizzle over the cakes.