Why You’ll Love This Recipe
Orange Cassava Mini Cakes are a delightful treat packed with a tangy, fresh orange flavor and a moist, tender crumb. Made with cassava flour, these cakes are naturally gluten-free, making them a great option for those with dietary restrictions. The mini size makes them perfectly portable, whether you’re enjoying them as a snack, serving them at a party, or gifting them to someone special. The optional orange glaze adds an extra layer of sweetness, turning these bite-sized cakes into an irresistible dessert that everyone will love!
Ingredients
Dry:
1 cup cassava flour
½ cup almond flour
½ tsp baking powder
¼ tsp salt
Wet:
2 eggs
½ cup maple syrup
⅓ cup coconut milk
2 tbsp coconut oil (melted)
Zest and juice of 1 orange
1 tsp vanilla extract
Optional Topping:
Simple orange glaze (mix powdered sugar with a little orange juice until smooth)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Preheat the Oven: Preheat your oven to 175°C (350°F). Lightly grease a mini muffin tin or line it with mini paper liners.
Mix Dry Ingredients: In a medium-sized bowl, whisk together cassava flour, almond flour, baking powder, and salt.
Mix Wet Ingredients: In another bowl, beat the eggs with maple syrup, coconut milk, melted coconut oil, orange zest and juice, and vanilla extract until smooth.
Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir until you have a smooth, thick batter.
Fill the Muffin Tin: Spoon the batter into the mini muffin cups, filling each about ¾ full.
Bake: Bake for 15–18 minutes, or until the tops are set and a toothpick comes out clean when inserted into the center.
Cool and Glaze: Let the cakes cool completely. Once cooled, drizzle with the optional orange glaze (if desired) by mixing powdered sugar with a little orange juice until smooth.
Serve and Enjoy: Serve the mini cakes as a delightful snack, dessert, or gift.
Servings and Timing
Servings: 16–18 mini cakes
Prep time: 10 minutes
Bake time: 15–18 minutes
Total time: 28 minutes (includes prep and bake)
Variations
Add a Spice Twist: For an extra flavor boost, try adding a pinch of cinnamon or ginger to the dry ingredients for a warm, spiced kick.
Coconut Topping: For a tropical touch, sprinkle some shredded coconut over the cakes before baking or add it to the batter for added texture.
Different Glaze Options: Instead of an orange glaze, you could use a simple honey drizzle or a maple glaze for a different twist on sweetness.
Add Nuts: Incorporate some chopped walnuts or almonds into the batter for a little crunch.
Storage/Reheating
Storage: Store the mini cakes in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can refrigerate them for up to a week.
Freezing: These mini cakes freeze well! Store them in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature before serving.
Reheating: If you’d like to enjoy them warm, reheat the cakes in the microwave for 10-15 seconds or place them in a low oven for a few minutes.
FAQs
1. Can I use a different flour instead of cassava flour?
Cassava flour is unique in texture and flavor, but if you’re not gluten-free, you could try substituting with all-purpose flour or gluten-free all-purpose flour. Keep in mind that the texture may vary.
2. Can I use regular sugar instead of maple syrup?
Yes, you can replace the maple syrup with regular granulated sugar or another sweetener of your choice. Just adjust the amount to your liking.
3. Can I make these cakes larger?
Yes, you can bake these mini cakes in a regular muffin tin, but you’ll need to adjust the baking time. Start checking for doneness around 20–25 minutes.
4. Can I make these cakes ahead of time?
Yes, these cakes store well and can be made in advance. Simply bake, cool, and store in an airtight container until you’re ready to serve.
5. Can I use regular milk instead of coconut milk?
Yes, you can substitute regular milk or any dairy-free milk for the coconut milk if you prefer. The coconut milk adds richness, but any milk will work.
6. Can I add fresh orange juice instead of zest and juice?
For the best flavor, it’s recommended to use both the zest and juice of an orange. However, if you only have juice, you can still make the recipe work, though the flavor may be slightly different.
7. How can I make these cakes more moist?
If you want a more moist cake, you can add a tablespoon or two of unsweetened applesauce to the batter or increase the amount of coconut oil slightly.
8. Can I make these cakes without the glaze?
Absolutely! The cakes are delicious on their own without the glaze. The glaze adds a nice finishing touch but is completely optional.
9. Can I use a different fruit flavor?
While orange is the star of this recipe, you could experiment with other citrus fruits, such as lemon or lime, for a similar bright, zesty flavor.
10. Can I make these cakes vegan?
Yes, you can make these cakes vegan by replacing the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water), and using a plant-based milk like almond milk.
Conclusion
Orange Cassava Mini Cakes are the perfect bite-sized treats that combine the natural sweetness of maple syrup with the tangy, fresh flavor of orange. Made with gluten-free cassava flour, these cakes are soft, moist, and totally satisfying. Whether you’re snacking, sharing, or gifting, these mini cakes are sure to delight with their bright citrusy flavor and wholesome ingredients. Enjoy these zesty treats at any time of the day, or serve them at your next gathering for a refreshing, gluten-free dessert!
[tasty-recipe id=”19901″]