Mini Orange Rose Bundt Cakes with Dunaliella Salina
Ingredients
- 150 g gf flour blend
- 1 1/4 cup almond meal
- 2 heaped tsps baking powder
- 1/4 tsp baking soda
- 60 g coconut oil (melted)
- 1/4 cup orange juice
- 2/3 cup unsweetened almond milk
- 2 tbsp orange zest
- 1 tsp vanilla extract
- 8 tbsp maple syrup (i used 4 tbsps)
- white chocolate
- 2 tsp dunaliella salina
Preparation
Preheat oven to 180°c
Whisk your wet ingredients after melting the coconut oil in a microwave
Sift and mix your dry ingredients in another bowl
Combine both batters until you get a smooth batter
Add a few splashed of milk if it looks dry
Pour it into your bundt cake pan
Bake for approx
Mins until the cakes rise
Run a toothpick test to ensure that its done!)
Let your cakes cool in the pan before transferring them into a wire rack
Make your colorful glaze
Add more dunaliella salina to get a darker hue
Dip your cakes into the glaze and let it set