Go Back
Gluten Free Orange & Vanilla Bundtlettes
Mini orange and vanilla scented bundt cakes topped with an orange chocolate ganache. Gluten Free and delicious.
Servings: 6
: 394 kcal
Author: Just Jo
  • 2 medium eggs
  • 150 g golden caster sugar
  • Seeds of one vanilla pod
  • Zest of an orange or 2 tsp orange extract
  • 220 g gluten free Doves' Farm self raising flour
  • 125 g creme fraiche
  • 110 g butter softened
For the topping
  • 90 g orange flavoured chocolate* drops or a chopped bar
  • 50 g double cream
  1. Spray a six hole mini bundt pan (bundlette pan) with oil or brush with butter and preheat your oven to 180˚C.
  2. Cream butter and sugar together.
  3. Beat in the eggs, vanilla and orange zest or extract.
  4. Fold in the flour then follow with the creme fraîche.
  5. I find it's easiest and quickest to put the batter in a piping bag and fill the cake pan with that for bundt cakes - it's much easier than trying to spoon in equal amounts to each hole. Give the pan a sharp tap or two on the worktop to level the batter out and then bake for 22-25 minutes.
  6. The cakes will rise very well and have a beautiful golden, orange hue when cooked - a skewer should come out with a few moist crumbs on only.
  7. Cool in the pan for 5 minutes then invert over a cake rack and they should practically fall out of a Nordic Ware pan!
  8. When cooled to room temperature, scald the double cream in a small saucepan then beat in the chocolate until well combined, thick and glossy. Spoon over the cooled cakes and serve immediately. They are very much best eaten the same day.
Recipe Notes

*= if you can't get orange flavoured chocolate, then use white chocolate and simply add 1 tsp orange extract to the cream as you heat it.
If you don't have a Nordic Ware bundlette pan, you could use a muffin pan and make around 10 little cakes - you will need to reduce the cooking time to around 16-18 minutes. Or maybe try mini loaf pans and let me know how you get on - they would be very cute in loaf form.