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Eggless Orange Poppy Seed Mini Bundt Cakes
Ramya
Egg-free Mini Bundt Cakes that are popping with bold flavors of orange and poppy seeds!
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Desserts
Cuisine
Baked Goodies
Servings
6
mini bundt cakes
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
½
cup
All Purpose Flour
▢
½
teaspoon
Baking Powder
▢
¼
teaspoon
Baking Soda
▢
¼
teaspoon
Orange Zest
▢
½
teaspoon
Poppy Seeds
▢
⅓
cup
Orange Juice
▢
⅓
cup
Powdered Sugar
(reduce upto ¼ cup based on sweetness of oranges)
▢
⅛
cup
Oil
COOK MODE
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Instructions
In a bowl, add all-purpose flour, baking soda, baking powder, orange zest and poppy seeds. Gently mix all of them well together.
In another bowl, add powdered sugar along with orange juice and oil. Whisk well until everything is combined.
Gradually add the wet ingredients to the dry mixture
Gently fold it in making sure there are no lumps.
Fill the cake batter in the cupcake/mini bundt mould until ¾th full.
Bake these in a pre-heated oven at 170°C for 15-18 mins or until a skewer comes out clean. Remove from oven.
Let them cool down and then invert them on to wire rack for further cooling. Dust them with extra icing sugar on top.
Note –
I used white poppy seeds which adds a texture to the cake but are not too visible. Use black poppy seeds if available.
If the batter is too thin, adjust by adding a tbsp. of all-purpose flour.
Oven timings vary based on the make and type of oven. Always have a close eye on the cakes while baking.
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