Gluten-Free Mini Bundt Cakes (Vegan)

These easy gluten-free mini bundt cakes are soft and tender, flavored with citrus orange and drizzled with a sweet orange glaze for the perfect individual snack or dessert. Totally dairy-free and vegan too. Go bake a batch today!

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Easy Mini Bundts for Individual Treats!

If you’ve got a gathering to prepare for, these gluten-free mini bundt cakes are the perfect individual desserts that are easy for serving, and look so pretty!

With a moist texture and hint of citrus orange, you’re gonna love these!

I love topping these mini bundts with a sweet orange glaze, but you can also eat them on their own (for a lighter treat).

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for making these gluten-free orange mini bundt cakes are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the batter is just a matter of mixing the dry ingredients with the wet ingredients, then pouring the batter into the mini bundt cake mold and baking!
• Totally Gluten-Free, Dairy-Free & Vegan): The best part is that these min bundt cakes are 100% gluten-free, dairy-free and vegan. This means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a gluten-free diet or vegan diet can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free mini bundt cake recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Orange Juice: I like using freshly squeezed orange juice for the best flavor. However, if you don’t have fresh orange juice, bottled orange juice will work too. Alternatively, you may also use lemon juice or grapefruit juice instead.
• Almond Milk: I used an unsweetened version of my homemade almond milk. However, go ahead and use other types of non-dairy milk (such as cashew milk, rice milk, oat milk, etc). If you are not lactose-intolerant, go ahead and use regular milk instead.
• Sunflower Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand. Feel free to use another type of vegetable oil (such as canola oil, avocado oil, olive oil, etc) or melted dairy-free butter (vegan butter). If you are not lactose-intolerant, go ahead and use normal melted butter instead.
• Vanilla Extract: I recommend adding a bit of vanilla extract for extra flavor. However, if you’re not keen on vanilla, feel free to leave it out .
• Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. If you are not Celiac of gluten-intolerant, go ahead and use regular flour instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to bind the ingredients together, so make sure to add it in (even if your gluten-free flour blend already includes it). This is because this is a vegan recipe without eggs, so we need all the binding power we can get. If you are allergic to xanthan gum, use equal quantities of psyllium husk powder instead.
• Baking Powder: As baking powder is the only leavening agent in this mini bundt cake recipe, and is required to help the batter rise, make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
• Orange Zest: Freshly grated orange zest will really impart a delicious citric orange flavor to these mini bundt cakes. Alternatively you may also use lemon zest or grapefruit zest.
• Granulated Sugar: I used white granulated sugar in this recipe, cane sugar or light brown sugar will work too. If you are diabetic or insulin- resistant, go ahead and use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
• Powdered Sugar: Powdered sugar is sugar that has been processed until it has a super fine texture, and this very fine texture helps it to dissolve easily in the orange juice to get a smooth glaze. If you are diabetic or insulin- resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index).

How to Make Gluten-Free Mini Bundt Cakes:

Mix Wet Ingredients: In a large mixing bowl, combine the orange juice, almond milk, vanilla extract and sunflower oil. Set aside.

Whisk Dry Ingredients & Orange Zest: Whisk the gluten-free 1:1 baking flour, xanthan gum (if using), baking powder, sugar and orange zest in a a different bowl.

Dish by Dish Tips/Tricks:

• No Mini Bundt Molds? Make Muffins Instead: This recipe yields 18 mini bundt cakes, or 10 regular-sized muffins. If you don’t have a mini bundt cake pan, you can use a metal muffin pan instead. I recommend lining the muffin pan with paper liners to make it easy to remove the muffins.
• Swap Orange Juice with Other Citrus Juice: If you prefer, go ahead and swap out the orange juice with lemon juice or grapefruit juice instead. You can also swap out the orange zest with lemon zest or grapefruit zest instead.
• Storing: If not eating straightaway, wrap the baked mini bundt cakes (without the glaze) in plastic wrap, and store for up to 2 days in the fridge. Only drizzle on the glaze when ready to serve.

Other Gluten-Free Cake Recipes You’ll Love:

• Chocolate Bundt Cake (Gluten-Free, Dairy-Free)
• Lemon Bundt Cake (Gluten-Free, Dairy-Free)
• Lemon Drizzle Cake (Gluten-Free, Dairy-Free)
• Lemon Olive Oil Cake (Gluten-Free, Dairy-Free)

Gluten-Free Desserts to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Mini Bundt Cakes (Vegan)

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• Author: Felicia Lim
• Total Time: 35 minutes
• Yield: 18 mini bundt cakes 1x
• Diet: Gluten Free

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Description

These easy gluten-free mini bundt cakes are soft and tender, flavored with citrus orange and drizzled with a sweet orange glaze for the perfect individual snack or dessert. Totally dairy-free and vegan too. Go bake a batch today!

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Ingredients

Units USM Scale 1x2x3x

For the Batter:

• 1/2 cup orange juice
• 1/2 cup unsweetened almond milk
• 1/2 cup sunflower oil
• 1 teaspoon vanilla extract
• 2 1/2 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (in addition to what’s already in your gluten-free flour blend)
• 2 teaspoons baking powder
• Zest of 1 orange
• 1 cup granulated sugar

For the Orange Glaze:

• 1 cup powdered sugar
• 2 1/2 tablespoons orange juice

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Instructions

1. Preheat and Grease: Preheat the oven to 350F spray your mini bundt cake molds with nonstick baking spray.
2. Mix Wet Ingredients: In a large mixing bowl, combine the orange juice, almond milk, vanilla extract and sunflower oil. Set aside.
3. Whisk Dry Ingredients & Orange Zest: Whisk the gluten-free 1:1 baking flour, xanthan gum (if using), baking powder, sugar and orange zest in a a different bowl.
4. Combine Wet and Dry Ingredients to Get Batter: Add the dry ingredients to the bowl wet ingredients. Stir until combined to get a homogeneous batter.
5. Transfer Batter to Molds: Divide your batter into the prepared molds. This recipe yields 18 mini bundt cakes, or 10 regular-sized muffins.
6. Bake Until Ready: Bake your mini-bundt cakes for 22-25 minutes, or your muffins for 28-30 minutes (or until a toothpick inserted in the middle comes out clean).
7. Cool: Let the gluten-free mini bundt cakes cool completely on a wire rack to room temperature.
8. Prepare Orange Glaze: In the meantime, prepare the orange glaze by mixing powdered sugar with orange juice.
9. Drizzle Glaze Over Bundt Cakes: Drizzle the orange glaze over the mini bundt cakes.
10. Enjoy: Enjoy the orange bundt cakes!

Notes

Orange Juice: I like using freshly squeezed orange juice for the best flavor. However, if you don’t have fresh orange juice, bottled orange juice will work too. Alternatively, you may also use lemon juice or grapefruit juice instead.

Almond Milk: I used an unsweetened version of my homemade almond milk. However, go ahead and use other types of non-dairy milk (such as cashew milk, rice milk, oat milk, etc). If you are not lactose-intolerant, go ahead and use regular milk instead.

Sunflower Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand. Feel free to use another type of vegetable oil (such as canola oil, avocado oil, olive oil, etc) or melted dairy-free butter (vegan butter). If you are not lactose-intolerant, go ahead and use regular butter instead.

Vanilla Extract: I recommend adding a bit of vanilla extract for extra flavor. However, if you’re not keen on vanilla, feel free to leave it out .

Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. If you are not Celiac of gluten-intolerant, go ahead and use regular flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to bind the ingredients together, so make sure to add it in (even if your gluten-free flour blend already includes it). This is because this is a vegan recipe without eggs, so we need all the binding power we can get. If you are allergic to xanthan gum, use equal quantities of psyllium husk powder instead.

Baking Powder: As baking powder is the only leavening agent in this mini bundt cake recipe, and is required to help the batter rise, make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Orange Zest: Freshly grated orange zest will really impart a delicious citric orange flavor to these mini bundt cakes. Alternatively you may also use orange zest or grapefruit zest.

Granulated Sugar: I used white granulated sugar in this recipe, cane sugar or light brown sugar will work too. If you are diabetic or insulin- resistant, go ahead and use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Powdered Sugar: Powdered sugar is sugar that has been processed until it has a super fine texture, and this very fine texture helps it to dissolve easily in the orange juice to get a smooth glaze. If you are diabetic or insulin- resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index).

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Desserts
• Method: Baking
• Cuisine: Western