Orange Upside Down Mini Cakes! These gluten free mini cakes are made with almond flour, natural sweeteners, and topped with fluffy whipped coconut cream frosting! Dairy free too! So perfect for spring, right?! Healthy, light, and refreshing.
Friends..Family… Comrades! It’s time to celebrate Spring and the official LAUNCH of Nourishing Superfoods Cookbook. I know, I’m still on the cookbook promo kick, but can you blame me? This was my whole life for over a year. I gotta take the time to celebrate small victories. Will you join in on the celebration with these little “celebration” cakes? Made with wholesome ingredients so you can have your cake and eat it too!
Think Upside Down Cake in mini cake form
Some might call this a “sunshine cake”, we’re just missing the pineapple. Still, it’s simple, light, and perfectly sweet, these easy-to-make orange sunshine cakes bring a little happy to your table!
So let’s do it! Let’s bring a little more celebration and sunshine into the world, y’all! A recipe to brighten your day, and it’s healthy enough to sneak in a few pieces, or even serve for breakfast, and you already know I’m guilty of cake for breakfast, haha!
The recipe is simple, light, and perfect for Spring. You don’t even need that much sweetener, since the orange juice delivers just the right burst of sweetness. It’s really good y’all, and I plan on making it for Easter as well!
Now you know I can’t resist talking about the health benefits, even with cake, because shouldn’t we ALL be eating more cake with health benefits? 😉
Ingredients you need:
- Almond flour – Almond flour is gluten free and grain free! If you’ve never tried almond and orange together, you’re missing out on an INCREDIBLE flavor combo!
- Almond butter – The almond butter gives these cakes a dose of plant-based protein but also make for a great dairy free butter alternative!
- Orange Juice – To sweeten the deal… I mean cakes!
- Banana – A natural sweetener and provides extra moisture.
- Coconut Sugar – A small amount of coconut sugar goes a long way with the orange juice and banana. It’s unrefined and gives it a molasses like taste!
- And it’s got a whipped coconut cream topping, so it’s dairy free and refined sugar free!
gluten free mini cake baking trick!
All you’re gonna do is make these in muffin form first, with the orange slices at the bottom. Then we will cut of the tops of the muffin and add whipped coconut cream with honey and orange zest. The last tip and trick is that broiled orange slices. Yep, just thinly slice a mandarin or small orange, toss with coconut sugar (optional), and broil!
Hopefully I’ve convinced you to go make these super duper delicious orange mini cakes, because they make a delicious dessert or snack that are too good to pass up!
Gluten Free Mini Cakes Recipe (dairy free)
- Total Time: 26 min
- Yield: 12 mini cakes 1x
- Diet: Gluten Free
Description
Orange Mini Upside Down Cakes made with almond flour, natural sweeteners, and topped with fluffy whipped coconut cream frosting! Dairy free too.
Ingredients
Mini Cakes:
- 1 ½ cups blanched almond flour
- 2 to 3 Tablespoons arrowroot starch or tapioca starch
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 3 eggs, room temp
- 3 Tablespoons orange juice
- 1 Tablespoon orange zest or peel
- ¼ cup creamy almond butter (no stir works best)
- ⅓ cup mashed banana or 2 small ripe bananas
- ⅓ cup coconut sugar or xylitol
- 1 teaspoon pure vanilla extract
- Thinly sliced oranges for bottom
- Broiled Orange Topping – 1 small orange or mandarin orange + coconut sugar
Whipped Topping (see notes for quick version)
- 13 ounce can chilled coconut cream (chill 24 hours) or chilled heavy whipping cream
- ¼ cup honey or maple syrup
- 1 teaspoon pure vanilla extract
- Splash fresh orange juice
- Topping – Orange zest
Instructions
- Preheat oven to 350°F. If using coconut cream, be sure it has chilled 24 hours or see notes for quick version.
- In a large bowl whisk together the dry ingredients (almond flour, arrowroot starch, baking soda and sea salt). Set aside.
- In a stand mixer, beat the eggs, orange juice, orange zest, almond butter, banana, coconut sugar, and extracts for about 1-2 minutes or until creamy. Use a large bowl and hand held mixer, if desired.
- Add the dry ingredients to the wet batter. Mix again until smooth.
- Grease the bottom of a muffin pan. Place thinly sliced orange slices at the bottom of a large muffin pan, pour the batter on top of each, filling to ⅔ full. Max ¾ full.
- Place in oven for 15-16 minutes or until toothpick inserted into center of mini cakes comes out clean.
- Let cool completely. While cooling, make the orange cream coconut whip.
- Place chilled cream or coconut cream (solid portion of 1 can), honey, vanilla and fresh orange juice, in a large bowl. Beat until fluffy. Place in fridge until ready to serve. (see notes for quick version)
- While muffins are cooling, make the broiled orange topping. Quarter a small orange or mandarin. Slice thinly into 10-12 strips. Place on baking sheet with parchment paper. Sprinkle coconut sugar on top.
- Place oven on broil. Slice/quarter oranges or tangerines and toss with a little melted coconut oil or butter. Just a teaspoon or so.
- Place extra orange or mandarin slices on parchment paper or greased baking sheet and broil orange slices for 3-5 minutes or until orange slices are slightly browned. Remove and set aside.
- Once muffins have cooled, remove and flip them over. You will then want to cut off the TOP PART of the muffin, creating an even bottom. Think of it a s mini upside-down cake.
- Place muffins on cake stand or large plate, with the bottom of the muffin up (it should have the orange cooked on top).
- With a spoon or pipping bag spoon 2 Tablespoons whipped coconut cream top of each cake.
- Place the broiled orange slice on top. Drizzle with orange zest and a touch of honey, if desired. Repeat for all upside down muffin/cakes.
- Cakes need to be refrigerated and store well for up to 5 days.
Notes
Baking Tips – If using coconut cream, be sure to chill it first for 24 hours. Refer to this coconut frosting recipe for more detail. If short on time, use any whipped topping of choice!
Estimated Nutrition per cake without whipped topping.
- Prep Time: 10 min
- Cook Time: 16 min
- Category: Dessert
- Method: bake
- Cuisine: dessert
Nutrition
- Serving Size: 1 mini cake
- Calories: 140
- Sugar: 6.5 g
- Sodium: 191.3 mg
- Fat: 8.5 g
- Saturated Fat: 1 g
- Carbohydrates: 11.5 g
- Fiber: 2 g
- Protein: 5 g
Favorite celebration cake? Do share!
When do you add the T range zest to the batter or jist on top?
I just added it on top, but feel free to mix it in too!
e mini orange cakes look so good
AHHH they’re so cute!
right? kinda obsessed
These are just beautiful! I love the flavors..
I love the ingredients you used! These sound so good!
I can’t wait to get my copy of the book. Yahoo! These little cuties are perfect for Spring brunches!
Just gimme all of these!!!
I can’t even begin to tell you how much I love these! They look amazing!
These are the cutest little cakes Lindsay! And they sound incredibly delicious! Got to get them on the baking list!
I just love these! Perfect to celebrate the launch of your cookbook 🙂
So cute! Orange desserts are always so tasty!
Sooo perfect for spring!!
Small victory….don’t you mean a huge victory. I would be happy to celebrate with you and your sunshine cakes. Bring on the vitamin D and warm fuzzies.
Thank you friend, truly. <3 My sunshine
There’s never a question in my mind whether or not I want to eat something of yours. Wish I could see that cookbook!
These mini orange cakes look so good! I love your photographs!
Step 11 seems incoherent to me. Maybe I’m just more tired than I realize, maybe there are typos… Just thought I’d mention it in case of the latter so it can be fixed.
oops! Thanks for that notice. I will update that ASAP
Would this work in a bundt pan instead of individual cakes? Looks soo good!
I think so but it might only make half the amount, ya know? test baking times. Check at 15 minutes or so to see progress.
Brother, you never have to convince me to make anything of yours. I’m drooling over the description. Could totally go for some cheery sunshine.
These are so pretty and really kinda perfect for Easter! My only problem would be just eating one…
I have read your article. it is very informative and helpful for me.I admire the valuable information you offer in your articles. Thanks for posting it, again!