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Almond Orange Bundt Cake

Vegan Bundt cakes are not only easy to make, they are more elegant-looking than a flat layered cake. This nutty, zesty vegan Easter dessert may just become an every week favorite instead of a vegan holiday treat.

Vegan Bundt cakes are not only easy to make, they are more elegant-looking than a flat layered cake. This nutty, zesty vegan Easter dessert may just become an every week favorite instead of a once-in-a-while vegan holiday treat.
Vegan Bundt cakes are not only easy to make, they are more elegant-looking than a flat layered cake. This nutty, zesty vegan Easter dessert may just become an every week favorite instead of a once-in-a-while vegan holiday treat.

Almond Orange Bundt Cake

Serves 10

Ingredients:

  • 2 tablespoons ground flax

  • 6 tablespoons water

  • 1/2 cup vegan margarine

  • 3/4 cup granulated sugar

  • 1/4 cup plain cultured coconut milk (coconut milk-based yogurt)

  • 1/4 cup fresh squeezed orange juice

  • 1 teaspoon pure almond extract

  • 1 teaspoon pure vanilla extract

  • 1 cup all purpose flour

  • 1 cup white whole wheat flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 cup finely chopped almonds

  • 1 tablespoon finely grated orange zest

  • Powdered sugar for dusting


Directions:

  1. Preheat oven to 325 degrees F. and grease a 9-inch Bundt pan.

  2. In a small cup, whisk together flax and water. Set aside for at least 5 minutes or until thickened.

  3. In the bowl of a stand up mixer fitted with the paddle attachment, beat margarine and sugar until fluffy.

  4. Add yogurt, orange juice, almond and vanilla extracts, and beat until smooth.

  5. Add flax mixture and beat until smooth.

  6. In a large bowl, whisk together flours, baking powder, and salt.

  7. Add flour mixture to mixer bowl and blend on low until combined. Add almonds and zest and blend on low until just combined.

  8. Transfer batter to Bundt pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

  9. Cool cake in pan on a wire rack for 15 minutes. Carefully invert onto a serving plate and dust with powdered sugar.


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