Film Photography by Kylie Martin Photography

Let’s just say I receive a lot of pans for gifts—now before you go lecturing my husband and family for giving me such practical gifts, let me explain!  I always ask for cute pans, like vintage cast iron skillets from the Great Depression or wooden handled yellow le Creuset pans, or bundt cake pans of all shapes and sizes, because bundt cakes are my absolute favorite!  Well my husband had this adorable mini bundt cake pan delivered to me while he was out to sea for a while and it just made me so happy.

If the thought of baking scares you, let alone grain free baking, bundt cakes are for you! They always turn out perfectly, take minimal time to bake and don’t fall in the center, because hey they don’t have a center.  So start with a bundt cake because I promise you will start to love them just as much as me!

Well a few months back, I scheduled the most delightful lifestyle photography session with a friend of mine Kylie, who is a film photographer.  She is absolutely talented and her work is just dreamy!  She also happens to eat gluten free, so I was so excited to do some gluten free baking and have her photograph my work.  Also because photoshoot sessions usually end in a few nibbles, so when cake and friends collide work just seems that much more delightful!

And now onto cakes…these grain free orange poppyseed bundt cakes are the perfect breakfast treat, because why not eat cake for breakfast! They are not overly sweet as I designed them as a breakfast bread, but the orange honey glaze does add a lovely touch of sweetness.  I usually just make the cake and serve it warm with butter but either way works great! Oh and one of the best parts is these cakes are entirely nut free, making this a great addition to send with your children to school or for those with nut allergies. Enjoy!

Grain Free Orange Poppyseed Bundt Cakes

Grain and nut free orange poppy seed bundt cakes for a sweet breakfast bread.  Sweetened with fresh juice and raw honey, these mini grain and nut free bundt cakes are moist and delicious with each bite.

makes 6-8 small, individual sized cakes (using this bundt cake pan)

Ingredients

• 6 eggs
• 3/4 cup coconut flour, sifted
• 1/2 cup sour cream (can use coconut yogurt for Paleo, but I love the consistency sour cream brings)
• 1/2 cup fresh orange juice
• 4 tbsp butter, melted
• 4 tbsp raw honey
• 1 tsp orange zest
• 1 tbsp poppy seeds
• 3/4 tsp baking soda

Orange Honey Glaze

• 4 tbsp butter
• 2 tbsp fresh orange juice
• 2 tbsp raw honey

Directions

• Preheat oven to 350 degrees F. Generously grease mini bundt pans with coconut oil or butter.
• In a large mixing bowl, blend together eggs, sour cream, juice, butter and honey.  Sift in coconut flour and baking soda.  Blend until a smooth batter forms, scraping down the sides of bowl with a spatula.  Fold in zest and poppy seeds.
• Spoon batter into mini bundt cake pans filling 2/3 of the way full.
• Bake for 22-25 minutes or until a tester comes out clean.
• Cool for 5-10 before inverting on a cooling rack.
• While the cakes are cooling, melt together in glaze ingredients.
• Slowly pour glaze over cakes in small amounts, allowing the glaze to soak into the cakes.
• Best served slightly warm.

This & That

• Bundt cakes can be made ahead of time and stored in an airtight container. Simply heat in the oven and pour warm glaze over when ready to serve.
• Coconut flour can be very dense but allowing the glaze to slowly soak into the cakes makes for a sweet, luscious taste with every bite.