This soft and moist Vegan Blood Orange Bundt Cake is so super easy to make but so delicious – You can also turn this recipe into a loaf, sheet cake, muffins, or round sponge cake!
Easy Vegan Blood Orange Bundt Cake
My family and I really love this simple vegan orange cake! It’s refreshingly fruity, teeming with bright citrus notes and sweet berry-like flavors, and it’s also a visually stunning treat, topped with a pretty pink glaze. My mom’s friends even said that this is the best cake they’ve ever had, even though it’s vegan! It’s so wonderfully soft and moist and not at all dry like many other tea cakes.
So if you have some oranges at home, you should definitely make this charming and luscious cake as an afternoon snack, dessert, or sweet Valentine’s Day gift!
What are blood oranges?
This one of a kind wintertime citrus fruit is a variety of orange that becomes copious during winter up until the start of springtime. It has all the characteristics of a normal orange except for its crimson to blood-red colored flesh and a unique, complex flavor combination – citrusy, mildly sweet, with a hint of tart raspberry tones. They are rich in Vitamin C, dietary fiber, and antioxidants. They are perfect for making jams, ice cream, cocktails, baked goods, and salads.
Can I use regular oranges for this recipe?
Blood oranges are seasonal and only grow in certain months of the year. I think that it makes them all the more special and gives us something to look forward to! However, you don’t need to wait for them to be available before making this scrumptious blood orange cake. You can use regular ones like navel or mandarin oranges or use packaged 100% fruit juice and enjoy it any time of the year. If using other oranges your cake will have a tangier and stronger citrus flavor but it will be as delicious! Also, the glaze will turn out differently of course. Instead of the pretty pink finish, you will have a fancy light orange one.
Baking using Bundt pans
Using a Bundt pan for baking is so gratifying- if done right! With the different designs available, you can get aesthetically designed baked cakes out of them. The intricate designs don’t really need too many embellishments to make them stand out! However, it also can get a bit tricky! The most common challenge with using this pan is when the cake gets stuck and breaks apart. So here are some tips that I can impart that will help you prevent these issues.
- Grease it up! Generously brush all the nooks and crannies of the pan with vegan butter or coconut oil and sprinkle with a bit of flour.
- Use the right size. Having the right sized-pan with the right amount of batter will ensure that the cake rises with the support of the center ring and sides so it doesn’t deflate and cling to the pan. If you have a different pan, you can use my cake pan conversion calculator to adjust the measurements of this recipe.
- Do not over-mix the batter. Over mixing will make your blood orange bundt cake dense instead of light and fluffy.
- Check for doneness. For your cake to come out beautifully off the pan, it has to be baked perfectly. Check for doneness by inserting a toothpick in the thickest part of the cake, if it comes out clean, you can take it out of the oven.
- Let it cool. After removing from the oven, the cake will be very soft and fluffy since it does not contain eggs and other binders. Let it cool down completely before dislodging it from the Bundt pan and drizzling with the glaze.
For more tips on how to make the perfect vegan cake, check out my Vegan Lemon Cake article.
No Bundt pan? No problem!
If you do not have one, you can always turn this vegan blood orange bundt cake into a loaf by using the same pan I used for my Lemon Poppy Seed Cake. You can also use the traditional round or square cake pans or even muffin or cupcake pans. Just remember that the baking time may vary if using other pans.
Ingredients Used and Alternatives:
- Almond milk: If you have another non-dairy milk on hand, you can also use that one for this recipe.
- Blood orange juice: any regular orange juice will do, like Navel and Mandarin.
- Orange or lemon zest: Though this is optional, it kicks up the citrusy aroma and taste of the cake, so I highly recommend it.
- All-purpose flour: To make this cake gluten-free, I recommend using a gluten-free flour blend 1:1. Using heavier flour, such as whole wheat flour, won’t give you a fluffy and soft cake as when using lighter flour. Also, please make sure to adjust the liquid as needed, because different flours absorb different amounts of liquid.
- Baking powder
- Baking soda:– If you don’t have this, just add 1 tsp. more of baking powder.
- Sugar: You can use any type of sugar like pure organic cane sugar or coconut sugar.
- Canola oil: alternatively, any neutral oil will do.
- Vanilla extract: or almond extract. To add another layer of flavor to your cake.
How to make Vegan Blood Orange Bundt Cake
As always I recommend watching the recipe video and checking out this step-by-step guide first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Make the batter.
Start by preheating your oven and lightly grease a 9.5-inch bundt pan, then dust with flour. For the batter, first whisk together the almond milk, blood orange juice, oil, and vanilla extract in a bowl or measuring cup. Set aside. Next, sift the flour baking powder, and baking soda into a large bowl. Then, whisk in the salt and sugar to combine. Now, add the wet ingredients and orange or lemon zest (optional) and stir until just combined.
Step 2: Bake.
Pour the batter into your prepared pan, smoothing out evenly. Bake for approx. 50 minutes, or until a toothpick inserted into the cake comes out clean. Once done baking, allow to cool for 10-15 minutes in the pan, then remove it onto a cooling rack and allow to cool completely.
Step 3: Garnish.
For the orange glaze, sift the powdered sugar into a bowl. Add the blood orange juice and stir until smooth. If it’s too thick, add more juice. If it’s too watery, add more powdered sugar. Pour the glaze over your cooled cake. Then serve and enjoy!
How do I store my Vegan Blood Orange Cake?
To keep it soft and moist, keep your un-glazed cake in an airtight container and store it at room temperature for up to 3 days or in the refrigerator for up to 5 days.
If you want to freeze it for longer storage, wrap single pieces tightly in cling foil first, then place in a ziplock bag so it won’t get freezer burn. To defrost, thaw in the fridge or at room temperature and then drizzle with the glaze and serve.
This Vegan Blood Orange Cake is:
- Dairy-free (lactose-free)
- Can be made gluten-free
- Moist and soft
- Bursting with citrusy, mildly sweet, and tart flavors
- Adaptable and customizable
- Absolutely gorgeous
- Perfect as a snack or dessert
- A perfect Valentine’s treat
More similar easy vegan cake recipes to try:
- The Best Vegan Lemon Cake
- Cranberry Orange Bread
- Raspberry Almond Orange Cake
- Blueberry Bundt Cake
- Apricot Cake with Coconut
- Strawberry Rhubarb Cake
- Best Vegan Chocolate Banana Bread
- Chocolate Chip Banana Bread
- Vegan Marble Zebra Cake
- Chocolate Pumpkin Marble Bread
- Vegan Vanilla Cupcakes
If you try this Vegan Blood Orange Bundt Cake recipe, please leave me a star rating and comment on how you liked it! And if you take a picture of your stunning cake and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka so I won’t miss your post! Have fun baking!
Vegan Blood Orange CakeAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Vegan 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 other neutral oil
- 1 tsp vanilla extract or almond extract
- 2 ½ cups (300 g) all-purpose flour or gluten-free flour, *see notes
- 2 tsp baking powder
- ½ tsp baking soda or 1 tsp more baking powder
- ½ tsp salt
- ¾ cup (150 g) sugar use your favorite type
- 1-2 tbsp orange or lemon zest optional
- 1 cup (100 g) powdered sugar
- 2-3 tbsp blood orange juice or other fruit juice
Vegan Orange Cake
*Note: For the best results, check out the recipe video, step-by-step pictures + tips above! Also, I recommend measuring the ingredients in grams. Simply click on the word right above the ingredient list.
- Preheat your oven to 355˚F (180˚C). Lightly grease a 9.5-inch bundt pan with vegan butter or coconut oil, then dust with flour (for easy removal).
- Whisk together the almond milk, blood orange juice, oil, and vanilla extract in a bowl or measuring cup. Set aside.
- Sift the flour baking powder and baking soda into a large bowl. Then, whisk in the salt and sugar to combine. Add the wet ingredients and orange or lemon zest (optional) and stir until just combined. (Please do not over-mix, or your cake will be dense).
- Pour the batter into your prepared pan, smoothing out evenly. You can also gently tap the pan a few times on your work surface to remove any air bubbles and level out the top.
- Bake for approx. 50 minutes, or until a toothpick inserted into the cake comes out clean. (If it gets too brown during baking, cover loosely with a piece of parchment paper).
- Allow to cool for 10-15 minutes in the pan, then remove it onto a cooling rack and allow to cool completely.
- Sift the powdered sugar into a bowl. Add the blood orange juice and stir until a smooth paste forms. (If it’s too thick, add more juice. If it’s too watery, add more powdered sugar).
- Pour the glaze over your cooled cake.
- Serve and enjoy!
- Flour: To make this cake gluten-free, I recommend using a gluten-free flour blend 1 to 1. If using a heavier flour, such as whole wheat flour, your cake won’t get as fluffy and soft as when using a lighter flour. Also, please make sure to adjust the liquid as needed, because different flours absorb different amounts of liquid.
- The baking time may vary, depending on your oven or the pan you use or if you cover the cake during baking. So please be sure to do a cake test before removing it! Also, remember the longer you bake the cake, the crumblier it gets. So try to avoid over-baking if you want a moist orange cake.
- Muffins take around 25 minutes.
- Please read my blogpost for storage and freezing instructions + helpful tips on this recipe!
- The nutritional information is calculated for 1 of 12 pieces without the glaze.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):
This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
Leave a Reply