Gluten-Free Mini Almond Orange Cakes Recipe
These delicious little cakes are made with just 5 simple ingredients (not including salt) and they’re the perfect bite-sized treats for all sorts of occasions. Whether it be to have on hand (freeze some!) for sweet bites, a weekend brunch outdoors on the patio with your closest friends, a baby shower, or some other event – these are a great choice!
The freshness of the oranges and the sweetness of the sugar (I used Wholesome organic sugars) balance beautifully in these mini cakes. Plus, they’re made naturally gluten-free and grain-free thanks to the use of almond flour.
Check out more gluten-free and grain-free recipes.
Gluten-Free Mini Almond Orange Cakes
- Preheat the oven to 375 degrees. Spray two mini muffin tins (24 muffin cups per pan) with cooking spray.
- Beat the egg whites until foamy, starting on low speed and gradually increasing to high. Gradually add ¼ cup sugar and beat until stiff peaks form.
- In another mixing bowl, combine the egg yolks, the rest of the sugar, the orange zest, and salt. Beat on medium-high until thick and smooth, about 2 minutes. Stir in the almond flour. Stir in a large spoonful of the egg whites into the yolk mixture then fold in the rest gently. Divide the mixture evenly among the prepared muffin tins and bake for 10 minutes or until a toothpick inserted into the center comes out clean and they are lightly golden brown. Let cool in the pan for 5 minutes then transfer to a wire cooling rack to finish cooling.
- Lightly dust with the powdered sugar.
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