Preheat the oven to 350°F (standard). Spray the mini Bundt pan with baking spray and coat the pan with an even layer of rice flour. Tap lightly to remove any excess rice flour and freeze for 15 minutes.
Place the almond flour into a large bowl, add rice flour and corn starch and run it through your fingers to be certain that there are no lumps. Whisk to combine.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter until it has the consistency of mayonnaise and holds a peak when the paddle is lifted.
Add the sugar and mix, stopping to scrape down the sides and bottom of the bowl as needed, for about 7 minutes, until the mixture is fluffy.
Scrape down the sides and bottom of the bowl. Turn the mixer to low speed, slowly add 3 eggs, and mix until just combined, about 30 seconds. Scrape down the bowl again. Add 2 more eggs and mix for another 10-20 seconds.
Remove the bowl from the mixer stand, scrape the bottom of the bowl, add the dry ingredients, whipped cream and vanilla paste. Gently blend it together with a spatula.
With a spatula, gently scrape the batter into the prepared pan. Tap the bottom of the pan against the work surface and rotate it back and forth to distribute the batter evenly.
Bake for 40 to 45 minutes until the cake is golden brown and a skewer inserted in the center comes out clean.
Set the pan on a cooling rack and cool for 10 minutes.
To glaze the cake:
Using a whisk, combine powdered sugar and milk to make an icing and drizzle the icing over the top of the cake or spoon it over the cake for more coverage, letting it run down the sides.
Decorate with some crushed candy cane on top!
This cake is best made a day ahead; it will keep well for up to 3 days.