Orange Olive Oil Mini Bundt Cakes

February 8, 2019

These Orange Olive Oil Mini Bundt Cakes are incredibly moist, soft, and airy with every bite. Bursting with a sweet orange flavor, balanced with the slight fruity, pungent taste of Olive Oil; these mini cakes are truly delectable and a crowd pleaser, indeed! Whipped together in easy steps and in just 30 minutes.

Orange Olive Oil Mini Bundt Cakes

Hey, ya’ll. It’s time to kick off the weekend with a great, sweet bang right? It’s been such a laidback for me (I’ve spent a lot of time planning for Orchids + Sweet Tea’s 2019 Goals and binge watching on Netflix!) and I’m so happy that the weekend is finally here!

Speaking of Netflix—-I’ve spent the last days binge watching 5 seasons of Bates Motel. Have you seen it? OMG! It’s truly incredible! If you’re a lover of thrillers and psychological suspense, then this show will be your new fave!

Orange Olive Oil Mini Bundt Cakes

Besides my binge watching and planning, I haven’t done much baking in like 2 weeks! I know! It’s insane.

Honestly, I think that I needed to break away from it for a few days to gather my thoughts, reflect, and rejuvenate!

With 2019 in full swing, I’m definitely working on creating some pretty amazing things for Orchids + Sweet Tea! If you’ve been an avid reader of this blog, then I hope that you enjoy the growth that has been and will be happening in the next few months!

Thinking back on when I first started this Food Blog, I remember simply making dinner or dessert and taking instant photos with my iPhone and sharing it with others.

Back then, I would get so many raves about what I made, however, I didn’t know that I had a gem on my hands. I just found solace in cooking/baking, which took off from there.

Fast forward a year later (late 2017), I took the leap of faith by launching my own site, which I created from scratch (self-hosted and all!) and began my real journey in Food blogging.

Now, almost 2 years later, I’ve watched myself stretch in ways that I couldn’t imagine, overcome hurdles, put myself (and my work out there!), and a host of other things that at one point, I couldn’t even fathom doing.

Thankfully, I did. I’m so motivated and hopeful for the rest of the journey that’s ahead! Granted, there are rough patches that arise, especially since there’s so many layers to this thing, however, my Faith in God has kept me grounded throughout this entire journey and I’ve seen His hand in everything!

To be transparent, I started with no credit and buying my first camera (the Canon EOS Rebel T6I DSLR) with barely any money and betting on myself.

I often worked over-time to purchase little props, bakeware, etc. until I eventually was able to purchase my first professional lens (last year).

Soon after, I was able to purchase another professional lens, along with other props, a new table, kitchen appliances, etc.—all with hard work, determination, and trust that God would work everything for my good.

For 2019, my plans and goals are even greater (which requires more faith and hard work), but I’m excited and ready! So, I share this small bit of my testimony to say that it doesn’t matter where you start, who doesn’t help/support you, or even how slowly you climb.

It’s always about the fact that you keep going! Take it from me. It won’t be easy (by far!), but it’ll be worth it!

Orange Olive Oil Mini Bundt Cakes

OK, so let’s talk sweets. Have you tried these Delicious Homemade Classic Cinnamon RollsThey are something amazing, ya’ll! Usually, I enjoy creating a nice spin of flavor on most things, but I’ve learned that there are just some things that are best in their most Classic form. These Cinnamon Rolls ARE IT. Yum!

However, I recently introduced these Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze which have gotten so much rave since they’ve debut!

If you’ve been an avid reader of Orchids + Sweet Tea, then you’ve seen our Mini Chocolate Brownie Bundt Cakes which are perfect for Valentine’s Day! They are incredibly moist, fluffy, and most certainly for the absolute chocolate lover.

Packed and bursting with chocolate flavor, loaded with chocolate chips (for an extra dose of chocolate!) and fully covered with a delicious naturally flavored Rich Chocolate icing drizzle and cute heart sprinkles from Wilton, these mini cakes are truly delectable and a crowd pleaser, indeed!

Also, if you’re into chocolate, then you’ll truly enjoy these Chocolate SunButter Vegan Mini Cakes which are so so good and a little bit fancy if you ask me!

Orange Olive Oil Mini Bundt Cakes

Let’s dig right into this recipe, shall we?

Preheat your oven to 350 degrees Fahrenheit and generously grease your mini bundt cake pan with butter to make things easier when removing these little cakes.

In the bowl of an electric mixer, combine the eggs, sugar, and orange zest together and beat. Continue to beat for 1-2 minutes, scraping the sides if needed. Add in olive oil, orange juice, vanilla extract, and continue to mix until well incorporated.

Add the All-purpose flour, baking powder, baking soda, and sea salt in a large bowl, whisking them together. Set aside.

Turn the speed to low and add in half the amount of dry ingredients, until well incorporated. Now, add half of the Non-dairy ‘Buttermilk’ mixture and continue mixing until well combined.

Add the other half of flour and continue mixing until well combined again. End things off with the remaining Non-dairy ‘Buttermilk’ mixture.

Pour the batter into each bundt cake cavity, about 2 Tbsps and using a butter knife, spread around evenly.

Bake for 15-20 minutes, just until the center of each cake is cooked through. **NOTE: You can use a toothpick or baking skewer to test this out; either should come out clean once inserted and removed.**

Remove from the oven and let cool for about 15 minutes before removing them from cake pan to continue to cool.

Once fully cooled, drizzle with Orange Glaze (See Recipe Notes) and enjoy!

Bon Appetite!

Orange Olive Oil Mini Bundt Cakes
Orange Olive Oil Mini Bundt Cakes

Orange Olive Oil Mini Bundt Cakes

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Print It Pin It

Ingredients

Mini Bunt Cakes:

  • 2 cups organic all-purpose baking flour (I used Bob’s Red Mill)
  • 1 Tbsp orange zest
  • 1 1/2 cups organic pure cane sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp sea salt
  • 2 tsps vanilla extract
  • 2 large eggs, room temp.
  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed juice of an orange
  • 1 cup Non-dairy ‘Buttermilk’

Orange Glaze:

  • 1 cup organic powdered sugar
  • 2-3 Tbsps freshly squeezed juice of an orange

Instructions

  • Preheat your oven to 350 degrees Fahrenheit and generously grease your mini bundt cake pan with butter to make things easier when removing these little cakes.
  • In the bowl of an electric mixer, combine the eggs, sugar, and orange zest together and beat. Continue to beat for 1-2 minutes, scraping the sides if needed. Add in olive oil, orange juice, vanilla extract, and continue to mix until well incorporated. 
  • Add the All-purpose flour, baking powder, baking soda, and sea salt in a large bowl, whisking them together. Set aside.
  • Turn the speed to low and add in half the amount of dry ingredients, until well incorporated. Now, add half of the Non-dairy ‘Buttermilk’ mixture and continue mixing until well combined.
  • Add the other half of flour and continue mixing until well combined again. End things off with the remaining Non-dairy ‘Buttermilk’ mixture.
  • Pour the batter into each bundt cake cavity, about 2 Tbsps and using a butter knife, spread around evenly.
  • Bake for 15-20 minutes, just until the center of each cake is cooked through. **NOTE: You can use a toothpick or baking skewer to test this out; either should come out clean once inserted and removed.**
  • Remove from the oven and let cool for about 15 minutes before removing them from cake pan to continue to cool.
  • Once fully cooled, drizzle with Orange Glaze (See Recipe Notes) and enjoy!
  • Bon Appetite!

Tips & Tricks

To Make Orange Glaze: In a large bowl, gradually add the orange juice to the powdered sugar, whisking it all together. NOTE: Consistency should be thick, yet slightly ‘runny’ so that it’s easy to drizzle. Add additional powdered sugar (1 Tbsp at a time) if too liquidy or additional orange juice (1 tsp at a time) if too thick. Continue recipe!

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Orange Olive Oil Mini Bundt Cakes.

ORCHIDS + SWEET TEA

Love this Post? SHARE!

LOVE THIS RECIPE?
LET US KNOW!

Your email address will not be published. Required fields are marked *

Love this Recipe?




    • Thanks so much, Valentina! They really are tasty for sure! Yes, it definitely was a great leap of faith that’s necessary sometimes! Thanks for the compliment! 🙂