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.

Orange Glaze

• 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!