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).