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Pumpkin Orange Mini Bundt Cakes

Pumpkin and Orange Mini Bundt Cakes

A Thanksgiving Dessert that you can feel good about eating. Filled with all your favorite Fall flavors like pumpkin, orange and cinnamon, this mini bundt cake is sure to be a hit! And no one will even know that it’s healthy!

Course dairy free, Dessert, gluten free, refined sugar free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Renata

Ingredients

Ingredients:

For the cake:

  • 4 tbsp coconut flour
  • 1 tsp baking powder
  • ¼ cup pumpkin puree
  • 2 large eggs
  • 7 tbsp freshly squeezed orange juice
  • Zest from half a large orange
  • 4 tbsp melted coconut oil cooled slightly
  • 4 tbsp raw agave nectar or other liquid sweetener
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

For the icing:

  • 4 oz Neufchatel cream cheese
  • Juice and zest from 1/4 large orange
  • ½ tsp vanilla extract
  • 1 tbsp raw agave nectar
  • Garnish orange zest (optional)

Instructions

Instructions:

  1. Preheat the oven to 350 deg F.
  2. Grease a mini bundt cake pan, or a muffin pan, with non stick spray. If using an intricately shaped bundt pan, greasing is essential to ensure the cakes come out easily and with the shape you want.
  3. For the cake, in a medium sized bowl, mix together the coconut flour and baking powder till well combined.
  4. Add in the pumpkin puree, eggs, orange juice and zest, coconut oil, agave, vanilla extra and cinnamon, and whisk till thoroughly combined.
  5. Pour batter into mini bundt cake pan or muffin pan till they are almost full. The cakes won’t rise too much during baking and will deflate a little as they cool.
  6. Bake in a preheated oven for 20-25 mins, till a toothpick inserted into the middle of one of the cakes comes out with moist crumbs attached.
  7. Allow the cakes to cool in the pan for about 10 minutes. Then turn out onto a wire rack to finish cooling.
  8. For the icing, whisk all the ingredients together till the icing is smooth and creamy.
  9. Spread the icing over the top of the cooled mini bundt cakes and garnish with a little extra orange zest, if desired.

Recipe Notes

Store in the refrigerator in an airtight container, for up to 1 week.