Preheat the oven to 350° Fahrenheit. Grease a jumbo muffin pan, adding parchment paper to the bottom if you want to be extra safe, and set aside.

Heat the water to a boil. Add the cardamom to a heatproof glass measuring cup and pour in ½ cup freshly boiled water. Set aside to steep.

In a small bowl, measure out the gluten-free flour, oat flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a medium bowl, add the honey, oil, sugar, eggs, and vanilla. Whisk until well combined and smooth.

Give the cardamom infusion a mix to redistribute the spice. Then, while whisking the wet mixture, slowly drizzle in the hot infusion. You want to make sure to do this slowly so that you temper the eggs. Otherwise, you could end up with chunks of scrambled eggs in your batter.

Sift the flour mixture into the wet mixture using a fine mesh sieve. Gently whisk the mixture until combined and no dry spots remain.

Evenly divide the mixture between the muffin cups, filling each one only about ⅓ - ½ full. Don’t overfill or the batter will just overflow and make a mess.

Bake in the preheated oven for 25 minutes. Don’t open the oven door while baking or they’re likely to sink in the middle.

If you use a silicone baking pan, allow the cakes to cool completely before placing them in the freezer overnight. Once frozen, they’ll come out of their molds cleanly and easily. If you used a regular baking pan, allow the cakes to cool 15-30 minutes in the pan. Then gently run a knife around the edge of the cakes before carefully inverting the pan on to a cooling rack. The cakes should release onto the cooling rack. Allow to cool completely before adding the glaze.

To make the glaze, whisk together the powdered sugar with 2 tablespoons of orange juice. Add more orange juice 1 teaspoon at a time until you get the consistency you like. Drizzle onto the cakes and enjoy!

Store extra cakes, unglazed, in an airtight container in the fridge for 3-4 days. These cakes also freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer-safe container or bag and enjoy within 3 months.