Vegan Chocolate Orange Bundt Cake is a delightful treat that combines the rich, fudgy flavors of chocolate with the bright, zesty notes of fresh orange juice. This cake isn’t just delicious; it’s also a healthier option that uses whole food ingredients, making it perfect for a variety of diets. Whether you’re having friends over for coffee or looking for the perfect dessert to celebrate a special occasion, this cake will impress everyone with its beautiful presentation and mouthwatering flavor.
What Goes into This Vegan Chocolate Orange Bundt Cake
To make this scrumptious Vegan Chocolate Orange Bundt Cake, you’ll need the following ingredients:
- 3 cups whole wheat pastry flour (or half whole wheat and half all-purpose)
- 1/2 cup unsweetened cocoa powder, plus extra for dusting
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1 1/2 cups maple syrup (or any unrefined sugar of your choice)
- 2 cups freshly squeezed orange juice
- 1/2 cup avocado oil or any neutral oil
- 1/2 cup applesauce
- 2 tsp pure vanilla extract
- 1 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2-3 tbsp freshly squeezed orange juice for the glaze
Step-by-Step Vegan Chocolate Orange Bundt Cake Recipe
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Preheat your oven to 350°F (175°C) and grease your Bundt pan to prevent sticking.
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In a large bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, sea salt, and cinnamon until well combined.
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In another bowl, mix together the maple syrup, freshly squeezed orange juice, avocado oil, applesauce, and vanilla extract until everything is nicely blended.
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Pour the wet ingredients into the dry ingredients, mixing just until smooth. Avoid overmixing to keep your cake light and fluffy. Pour the batter into your prepared Bundt pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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While your cake is baking, prepare the glaze. In a small bowl, combine the powdered sugar, cocoa powder, and a drizzle of freshly squeezed orange juice, mixing until smooth and creamy.
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Once the cake has cooled, gently turn it out onto a plate. Dust with a little cocoa powder for a beautiful finish, and drizzle your rich chocolate-orange glaze on top.
How to Serve Vegan Chocolate Orange Bundt Cake
This delectable Vegan Chocolate Orange Bundt Cake pairs wonderfully with a cup of coffee or tea. For an elegant presentation, slice the cake into generous pieces and arrange them on a beautiful serving platter. You can also add a dollop of whipped coconut cream or a scoop of dairy-free ice cream for extra indulgence. Garnish with fresh orange slices or zest for a pop of color and added flavor.
Expert Tips for Vegan Chocolate Orange Bundt Cake
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Storage: Keep the cake in an airtight container at room temperature for up to three days. It can also be stored in the fridge for longer freshness.
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Make It Gluten-Free: Substitute the whole wheat pastry flour with a gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
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Add Some Zest: For an extra burst of orange flavor, feel free to add a tablespoon of orange zest to the batter. It really enhances the cake’s natural citrus flavor!
Vegan Chocolate Orange Bundt Cake: Frequently Asked Questions
Can I use a different type of oil?
Yes! You can use any neutral-flavored oil, such as canola or grapeseed oil, if you don’t have avocado oil on hand.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. If it has batter on it, give it a few more minutes in the oven.
Can I make this cake ahead of time?
Absolutely! This cake stores well, so you can bake it a day or two in advance and glaze just before serving for the best presentation.
Enjoy this Vegan Chocolate Orange Bundt Cake with family and friends, and don’t be surprised if it quickly becomes a favorite! Happy baking!
Vegan Chocolate Orange Bundt Cake
A delightful cake combining rich chocolate flavors with zesty orange juice, made from whole food ingredients for a healthier dessert option.
Dry Ingredients
- 3 cups whole wheat pastry flour (or half whole wheat and half all-purpose)
- 1/2 cup unsweetened cocoa powder (plus extra for dusting)
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
Wet Ingredients
- 1 1/2 cups maple syrup (or any unrefined sugar of your choice)
- 2 cups freshly squeezed orange juice
- 1/2 cup avocado oil or any neutral oil
- 1/2 cup applesauce
- 2 tsp pure vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2-3 tbsp freshly squeezed orange juice for the glaze
Preparation
- Preheat your oven to 350°F (175°C) and grease your Bundt pan to prevent sticking.
- In a large bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, sea salt, and cinnamon until well combined.
- In another bowl, mix together the maple syrup, freshly squeezed orange juice, avocado oil, applesauce, and vanilla extract until everything is nicely blended.
- Pour the wet ingredients into the dry ingredients, mixing just until smooth. Avoid overmixing to keep your cake light and fluffy.
Baking
- Pour the batter into your prepared Bundt pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Glazing
- While your cake is baking, prepare the glaze. In a small bowl, combine the powdered sugar, cocoa powder, and a drizzle of freshly squeezed orange juice, mixing until smooth and creamy.
- Once the cake has cooled, gently turn it out onto a plate. Dust with a little cocoa powder for a beautiful finish, and drizzle your rich chocolate-orange glaze on top.
Store the cake in an airtight container at room temperature for up to three days. For gluten-free, substitute whole wheat pastry flour with a gluten-free flour blend. You may add a tablespoon of orange zest for more flavor.
