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 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:

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  • 2 tablespoons ground flax
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  • 6 tablespoons water
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  • 1/2 cup vegan margarine
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  • 3/4 cup granulated sugar
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  • 1/4 cup plain cultured coconut milk (coconut milk-based yogurt)
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  • 1/4 cup fresh squeezed orange juice
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  • 1 teaspoon pure almond extract
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  • 1 teaspoon pure vanilla extract
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  • 1 cup all purpose flour
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  • 1 cup white whole wheat flour
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  • 2 teaspoons baking powder
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  • 1/4 teaspoon salt
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  • 1 cup finely chopped almonds
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  • 1 tablespoon finely grated orange zest
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  • Powdered sugar for dusting

Directions:

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  1. Preheat oven to 325 degrees F. and grease a 9-inch Bundt pan.
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  3. In a small cup, whisk together flax and water. Set aside for at least 5 minutes or until thickened.
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  5. In the bowl of a stand up mixer fitted with the paddle attachment, beat margarine and sugar until fluffy.
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  7. Add yogurt, orange juice, almond and vanilla extracts, and beat until smooth.
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  9. Add flax mixture and beat until smooth.
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  11. In a large bowl, whisk together flours, baking powder, and salt.
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  13. Add flour mixture to mixer bowl and blend on low until combined. Add almonds and zest and blend on low until just combined.
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  15. Transfer batter to Bundt pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
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  17. 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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