Go Back

Orange Cardamom Mini Bundt Cakes

This recipe yields 6-7 mini bundt cakes.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 7
Author: Hip Foodie Mom


  • 1 1/2 cups all-purpose flour plus more for dusting the pan if needed
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1 tablespoon fresh thyme leaves only
  • 1 tablespoon orange zest or zest from one orange
  • 1 cup unsweetened applesauce or puréed peeled apples in a food processor
  • 2 large eggs lightly beaten
  • 1/4 cup vegetable oil
  • 1/2 stick unsalted butter melted
  • confectioners' sugar for dusting


  • Preheat the oven to 375°. Spray your mini bundt pan with non-stick baking spray. Using a large mixing bowl, whisk together the flour with the granulated sugar, baking soda, cinnamon, cardamom, ground cloves, fresh thyme and orange zest. Set aside.
  • In a separate large mixing bowl, whisk together the applesauce, eggs, oil and melted butter. Add the flour mixture into the applesauce mixture and stir until evenly combined.
  • Pour the batter into the prepared wells of the mini bundt pan and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for at least 15-20 minutes. When cooled, use a fork if needed to loosen the outer edges of each mini bundt and place a serving plate or wire rack on top of the pan and invert it onto the plate or wire rack. Dust with confectioners' sugar and enjoy.