*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.