Description
Fluffy, zesty mini cakes bursting with fresh orange, honey sweetness, and warming ginger—gluten-free and dairy-free.
Ingredients
1/2 cup raw honey
1/3 cup olive oil
2 large eggs
1/4 cup fresh orange juice
2 tsp orange zest
1 tbsp fresh grated ginger
1 tsp vanilla extract
1 1/2 cups gluten-free flour blend
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a muffin tin or mini bundt pan.
2. In a bowl, whisk together honey, olive oil, eggs, orange juice, zest, ginger, and vanilla until smooth.
3. In a separate bowl, mix the flour, baking powder, salt, and optional cinnamon.
4. Fold dry ingredients into wet until just combined—do not overmix.
5. Divide batter evenly into prepared molds, filling each about 3/4 full.
6. Bake for 18–20 minutes or until golden brown and a toothpick comes out clean.
7. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
8. Optional: Drizzle with orange glaze or top with coconut whipped cream.
Notes
Store in an airtight container at room temperature for up to 2 days or refrigerate for 5.
Freeze individually wrapped cakes for up to 2 months.
For a vegan version: substitute maple syrup for honey and use flax eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cake
- Calories: 170
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: orange ginger honey cakes, gluten-free citrus dessert, dairy-free ginger cake, healthy tea cake, FoodyDish.com