Olive Oil Honey Mini Bundt Cakes
What’s the best part about baking without eggs? You can lick that spoon worry free. The risk of salmonella contamination goes out the window! Egg-less baking is so underrated. I’ve recently been detoxing and been on an almost vegan food plan, and eggless baking is now something I’m really focusing on. Why almost vegan? Well because I have raw honey. You can substitute with maple syrup if you want this recipe to be 100% vegan.
So detox or not I still like my cake or a little something sweet with my tea. Here’s a super quick two step Mini Bundt cake recipe. You could use any cake mold you prefer. Recipe yields 6 mini bundts.
2 cups almond flour
1 tsp baking powder
1 tsp baking soda
2 Tbs orange zest
1 vanilla pod
1 cup olive oil
1/2 cup orange juice with pulp
1/2 cup raw honey
Powdered sugar for garnish
Bee pollen for garnish
1/4 cup orange juice to brush on finished cake
Preheat oven to 160-170 C.
In a medium mixing bowl whisk together almond flour, baking soda, baking powder, and sea salt and set a side.
In a second medium mixing bowl whisk together orange juice, olive oil, raw honey, and vanilla beans.
Combine wet ingredients to dry ingredients until well combined.
Pour into baking mold and bake for 15 mins or until golden brown.
Allow to cool completely before you brush with orange juice and sprinkle with powdered sugar and bee pollen.