Strawberry Orange Mini Cakes

Strawberry Orange Mini Cakes
Prep time
Cook time
Total time
Serves: 11
  • 1 cup brown rice flour
  • ¼ cup coconut flour
  • ¾ cup non-dairy milk
  • 2 Tbsp. coconut oil
  • 1 orange, zested & juiced
  • ½ cup coconut sugar*
  • 1 cup strawberries
  • ⅛ tsp. ginger powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. guar gum
  • 1 Tbsp. vanilla
  1. Preheat oven to 350°F.
  2. Grease mini bundt or donut pan with a little oil. If using muffin pan, line with tin liners.
  3. In a large bowl mix together the flours, sugar, ginger, baking powder, baking soda and guar gum.
  4. Next in the same large bowl add non-dairy milk, zest and juice of entire orange, vanilla extract and stir well.
  5. Melt coconut oil and add that to large bowl. Stir well. Batter should be similar consistency to a thick pancake mix (if the batter is too thin, add more brown rice flour). Or too thick add more milk.
  6. Pour in baking pan and bake for 25-30 minutes. *Baking may vary depending on what style of pan you use, smaller pan less cooking time, larger pan longer cooking time.
  7. Let cool in pan for 5 minutes and then remove so they don't stick.
*Or sugar of your choice


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