• On The Menu: Mini Olive Oil Bundt Cakes with Citrus Glaze

    With Thanksgiving behind us we're ready to fully embrace the upcoming holiday season. To help kick our cozy levels up a notch, we teamed up with blogger Lindsey Love from Dolly and Oatmeal to create a healthy, seasonal batch of extra adorable mini bundt cakes.
    Photos by Lindsey Love

    Mini Olive Oil Bundt Cakes with Citrus Glaze (Gluten-free and dairy-free)
    Makes 8 mini bundt cakes
    Prep time - 10 minutes
    Cook time – 25 to 30 minutes


    -¾ cup brown rice flour
    -¾ cup sorghum flour
    -¼ cup arrowroot flour
    -½ cup coconut sugar
    -¼ cup cane sugar
    -1 ½ teaspoons baking powder
    -½ teaspoon salt
    -2 large eggs
    -1 cup unsweetened almond milk
    -¼ cup extra virgin olive oil
    -1 ½ teaspoons pure vanilla extract
    -Pomegranate seeds


    -1 cup confectioners sugar
    -2 tablespoons fresh orange juice
    -¼ teaspoon orange zest, extra for topping

    1. Preheat oven to 350°F and grease 8 mini bundt cake molds and place them on a large baking sheet and set aside.

    2. In a large bowl, whisk together the flours, arrowroot, sugars, baking powder, and salt. In another large bowl, whisk together the eggs and almond milk until pale yellow; then whisk in the oil and vanilla until combined. Add the wet ingredients to the dry and mix until thoroughly combined.

    3. Divide the batter evenly between the 8 molds and bake in the center of your oven for 25 to 30 minutes, until a cake tester inserted into the center of the cakes comes out clean. Place on a rack and let cool completely before removing the cakes from the molds.

    4. To make the glaze, sift the confectioners sugar into a bowl; add the juice and zest and whisk until thoroughly combined. Pour the glaze over the top of each cake and top with pomegranate seeds and extra zest.

    5. Serve at your next dinner party!

    To see more healthy recipes from Lindsey, follow Dolly and Oatmeal on Instagram
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