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Blood Orange Bundt Cake


  • Author: Joscelyn Abreu
  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 15 mins
  • Yield: 1012 servings 1x

Description

This orange cake is flavorful, moist, and delicious! It’s made with blood oranges, but regular oranges can also be used! Vegan friendly with a gluten and refined sugar free option included!


Ingredients

Scale

Blood Orange Bundt Cake: (GF recipe below)

  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pure cane sugar or coconut sugar
  • 1 cup unsweetened plain yogurt or sour cream (I used non-dairy plain coconut yogurt)
  • 3/4 cup milk of choice (I use almond milk)
  • 1/4 cup orange zest (about 3 medium oranges)
  • 1/2 cup blood orange or regular orange juice
  • 1/2 cup oil of choice, I use avocado or vegetable oil
  • 1 teaspoon vanilla extract

Gluten-Free Blood Orange Bundt Cake:

  • 1 1/3 cups gluten-free flour blend – I used Bobs Red Mill 1 To 1 Gluten Free Flour
  • 1 1/3 cup super-fine blanched almond flour
  • 1/3 cup coconut flour
  • 1 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pure cane sugar or coconut sugar
  • 1 cup unsweetened plain yogurt or sour cream (I used non-dairy plain coconut yogurt)
  • 1/4 cup orange zest (about 3 medium oranges)
  • 1/2 cup blood orange or regular orange juice
  • 1/2 cup milk of choice (I used almond milk)
  • 1/4 cup oil of choice, I use avocado or vegetable oil
  • 1 teaspoon vanilla extract (or lemon extract for more lemon flavor)

Orange Glaze: (naturally sweetened option below)

  • 2 cups powdered sugar
  • 23 tablespoons fresh blood orange juice (can also use regular orange juice)
  • 1 teaspoon finely grated orange zest, optional

Naturally Sweetened Orange Cream Cheese Glaze:

  • 4 oz. cream cheese, softened (can use dairy-free)
  • 2 tablespoons maple syrup, use more or less to taste
  • 1 teaspoon finely grated orange zest, use more or less to taste (optional)
  • 23 tablespoons blood orange juice (can also use regular orange juice)

Instructions

  1. Preheat oven to 350ºF. Generously grease a 10-12 cup bundt pan and set aside. I used the Nordic Ware Heritage 10-cup Bundt Pan.
  2. In a large mixing bowl, combine the dry ingredients—flour(s), baking powder, baking soda, salt, and sugar. Gradually mix in the yogurt, milk, orange juice/zest, oil, and extract, beating just until batter is smooth.
  3. Pour batter into the pan and place in the preheated oven on the middle rack. Bake for 45–55 minutes, or just until the center of the cake is set and a toothpick inserted comes out with only a few moist crumbs.
  4. Let cake cool in the pan 10–15 minutes before inverting. If cake doesn’t come out easily, hold pan vertically on its side and pat all around the outside of the pan with the palm of your hand. Invert onto a serving plate and let cool thoroughly before glazing.
  5. Drizzle cooled cake with glaze and serve.
  6. To make the powdered sugar glaze, combine powdered sugar with 1 1/2 tablespoons orange juice, stirring until smooth. Add additional orange juice only if needed. Glaze should be thick and barely pourable.
  7. To make cream cheese glaze, mix together softened cream cheese, maple syrup, orange zest and enough orange juice to make the glaze pourable.
  • Category: Dessert, Cake, Vegan