Preheat oven to 350 degrees F (175 degrees C). Grease 8 mini fluted tube molds.
Mix ground almonds, polenta, baking soda, cinnamon, and sea salt together in a bowl. Stir in 2/3 cup agave nectar, coconut oil, and 2 tablespoons orange zest.
Beat eggs in a bowl using an electric mixer until pale yellow and doubled in volume. Fold gently into the almond mixture. Divide batter among the prepared molds.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 14 minutes. Cool in molds for 10 minutes. Unmold and cool until set, at least 10 minutes more.
Combine remaining 1 1/2 teaspoons orange zest, coconut cream, and 1 tablespoon agave nectar in a bowl. Drizzle over the cakes.
