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Gluten Free Orange Breakfast Cakes

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Oranges Poranges, what’s for breakfast?  We’re serving up my Gluten Free Orange Breakfast Cakes this morning with a simple orange infused coconut cream drizzled on top.  These mini bundt cakes might be a little fancy for your typical midweek breakfast but if made in advance, they make an impressive treat for a special occasion.

Gluten Free Orange Breakfast CakesGluten Free Orange Breakfast Cakes

 

Inspired by one of American’s favorite breakfast beverages, these little cakes have just the right amount of citrus sunshine coming through.  

Gluten Free Orange Breakfast Cakes

 

Our cakes are delicious served “as-is” but truly shine with a bit of  spiced coconut cream on top.  Add a few orange slices and cup of tea for a beautiful breakfast display.  

Gluten Free Orange Breakfast Cakes

 

Much love my friends!  ENJOY!

Gluten Free Orange Breakfast Cakes
Yields 6
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Mini Bundt Cakes
  1. 1 teaspoon coconut oil for greasing mini bundt pan (coconut spray works as well)
  2. 2 cups almond meal (I like making my own, but feel free to purchase Bob's Red Mill)
  3. 1 cup oat flour (old fashioned oats buzzed in the coffee grinder)
  4. 1/2 cup tapioca flour
  5. 2 teaspoons baking powder
  6. 1/2 teaspoon baking soda
  7. 1 tablespoon ground golden flax seeds
  8. 1 teaspoon cinnamon
  9. 1/2 teaspoon fine sea salt
  10. 1/4 cup light coconut milk + 1 teaspoon apple cider vinegar (mix and set aside)
  11. 1/3 cup fresh squeezed orange juice
  12. 1/2 cup organic applesauce
  13. 1/2 cup real maple syrup
  14. 2 tablespoons maple sugar (I was out of coconut sugar, but feel free to use that instead)
  15. 1/2 teaspoon orange extract
  16. zest of one orange
Orange Infused Coconut Cream
  1. 1 can full-fat coconut cream, refrigerated overnight.
  2. 2 tablespoons maple syrup
  3. 1/2 teaspoon cinnamon
  4. 1 small pinch of ground cloves
  5. 2 tablespoons fresh orange juice
  6. 2 teaspoons orange zest
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease mini Bundt pan, donut pan, or cupcake pan (note: this recipe made 6 mini cakes)
  3. In a small bowl, combine coconut milk and apple cider vinegar - whisk lightly and set aside.
  4. Combine dry ingredients: almond meal, oat flour, tapioca flour, baking powder, baking soda, ground flax seeds, cinnamon and sea salt. Whisk until well combined.
  5. Combine wet ingredients: orange juice, applesauce, maple syrup, orange extract, orange zest and coconut milk / apple cider vinegar mixture. Whisk until well combined.
  6. Add wet ingredients to dry ingredients and stir until well combined. Fill mini bundt cakes 3/4 full.
  7. Bake 20-25 minutes. Let cool on rack for another 30 minutes.
  8. Note: Cakes will continue to set up during the cooling time.
  9. Place a wire rack on top of your pan and carefully flip over to release cakes from the pan.
Orange Infused Coconut Cream
  1. Scoop out the solid cream from the can. (You will not be using the liquid...only the cream on top) Save or discard the liquid.
  2. Using a hand mixer, whip together coconut cream, maple syrup, cinnamon, ground clove, orange juice and zest. Drizzle over the top of your cakes.
  3. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free, soy-free, corn-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/