Preheat oven to 170c. If using a mini bundt tray, grease each well and sprinkle the flour into the tin and shake around, patting the sides to ensure an even coverage. Set aside. If you don’t have a mini bundt tray, you can use cupcake cases in a cupcake tray - they’ll be just as tasty.
In a small bowl whisk together the ground flax seeds and the water. Set aside to thicken into your “flax egg”.
In a medium bowl mix together, the zest, oat milk and olive oil. Set aside.
In a large bowl, place the brown sugar, plain flour, baking powder and salt. Add the oat milk mixture followed by the flax egg and mix until just combined (you can also do this in a stand mixer but don’t overwork the batter). Divide the mixture between 10 mini bundt “wells” in your mini bundt tin or divide between 12 cupcake cases. Bake for 35 minutes. While the cakes are baking make the glaze and the drizzle.