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Orange Olive Oil Mini Bundt Cakes
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5 from 5 votes

Orange Olive Oil Mini Bundt Cakes

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.
Course Dessert
Keyword bundt cake, cakes, dairy-free, dessert, healthy, olive oil, orange, sweets
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Mini Bundt Cakes
Author Shanika | Orchids + Sweet Tea


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


  • 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!


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!