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Lawrence D. Smith

Vegan Blood Orange Bundt Cake

This vegan blood orange Bundt cake features a tender, moist crumb, fresh citrus flavor, and a smooth, sweet orange glaze. Made with simple plant-based ingredients, it is an easy homemade dessert that can also be adapted for other cake pans.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12
Course: Cake, Dessert
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

For the Vegan Blood Orange Cake
  • - ¾ cup 180 ml almond milk or other non-dairy milk
  • - ¾ cup 180 ml blood orange juice or regular orange or mandarin juice
  • - ½ cup 125 ml canola oil or another neutral oil
  • - 1 teaspoon vanilla extract or almond extract
  • - 2½ cups 300 g all-purpose flour or a 1:1 gluten-free flour blend
  • - 2 teaspoons baking powder
  • - ½ teaspoon baking soda or 1 additional teaspoon baking powder
  • - ½ teaspoon salt
  • - ¾ cup 150 g sugar, using your preferred type
  • - 1–2 tablespoons orange or lemon zest optional
For the Orange Glaze
  • - 1 cup 100 g powdered sugar
  • - 2–3 tablespoons blood orange juice or another fruit juice

Equipment

  • 9.5-inch Bundt pan
  • Large mixing bowl
  • Medium bowl or measuring cup
  • Whisk
  • Sifter or fine-mesh sieve
  • Measuring cups and spoons
  • Kitchen scale, for gram measurements
  • Spatula or mixing spoon
  • Pastry brush
  • Cooling rack
  • Toothpick
  • Small bowl for the glaze

Method
 

  1. Prepare the Oven and Pan: Preheat the oven to 355°F (180°C). Lightly grease a 9.5-inch Bundt pan with vegan butter or coconut oil, making sure to coat the grooves thoroughly. Dust the greased pan with flour to help the cake release easily after baking.
  2. Combine the Wet Ingredients: In a medium bowl or measuring cup, whisk together the almond milk, blood orange juice, canola oil, and vanilla extract until evenly combined. Set the mixture aside.
  3. Mix the Dry Ingredients: Sift the flour, baking powder, and baking soda into a large mixing bowl. Add the salt and sugar, then whisk until the dry ingredients are evenly distributed.
  4. Make the Cake Batter: Pour the wet mixture into the dry ingredients. Add the optional orange or lemon zest, if using, and stir gently until everything is just combined. Avoid overmixing, as this can make the finished cake dense rather than light and tender.
  5. Fill the Bundt Pan: Transfer the batter into the prepared pan and spread it evenly. Gently tap the pan against the work surface a few times to help release trapped air bubbles and level the batter.
  6. Bake the Cake: Place the pan in the preheated oven and bake for approximately 50 minutes. Test the thickest part of the cake with a toothpick; it should come out clean when the cake is ready.
    If the surface becomes too brown before the center is baked, loosely cover the cake with parchment paper and continue baking as needed.
  7. Cool Before Removing: Let the cake rest in the pan for 10–15 minutes after baking. Carefully turn it out onto a cooling rack and allow it to cool completely before adding the glaze. The cake is delicate while warm, so avoid removing it too soon.
  8. Prepare the Orange Glaze: Sift the powdered sugar into a small bowl. Add 2 tablespoons of blood orange juice and stir until a smooth glaze forms. Add more juice from the measured amount as needed to reach a pourable consistency. If the glaze becomes too thin, mix in a little more powdered sugar.
  9. Glaze the Cake: Once the cake has cooled completely, pour the orange glaze over the top, allowing it to flow naturally over the Bundt shape. Let the glaze settle before slicing and serving.
  10. Serve the Cake: Cut the glazed cake into 12 portions and enjoy as a dessert or alongside tea or coffee.

Notes

  • Choose your citrus: Blood orange juice gives the cake its distinctive fruity flavor and can create a pinkish glaze. Regular orange or mandarin juice works as a substitute.
  • Measure flour carefully: For the best soft texture, use the specified amount of all-purpose flour or a 1:1 gluten-free flour blend. Different flour types may absorb liquids differently.
  • Add zest for extra flavor: Orange or lemon zest is optional, but it enhances the citrus aroma and taste.
  • Avoid overmixing: Stir the batter only until the ingredients are combined to help maintain a light, tender crumb.
  • Check for doneness: Insert a toothpick into the thickest part of the cake. It should come out clean before you remove the pan from the oven.
  • Adjust baking as needed: Oven performance and pan choice can affect baking time. Muffins made from this batter take approximately 25 minutes.
  • Cool completely before glazing: Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a cooling rack. Glazing while warm may affect the finish.
  • Store properly: Keep the unglazed cake in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • Freeze for longer storage: Wrap individual slices tightly in cling film, then place them in a freezer bag. Thaw in the refrigerator or at room temperature before glazing and serving.