Vegan Chocolate Orange Bundt Cake (Whole Wheat) is the perfect dessert for anyone who loves a deliciously rich and citrusy treat. Imagine the wonderful aroma of chocolate and orange filling your kitchen—a combination that’s not just mouthwatering but also incredibly satisfying. This cake blends the wholesome goodness of whole wheat pastry flour with the indulgence of cocoa powder, creating a dessert that’s not only delightful but also a little healthier.
What You’ll Need for Vegan Chocolate Orange Bundt Cake
To make this scrumptious cake, you’ll need a handful of easy-to-find ingredients. Here’s what you’ll need:
- 3 cups whole wheat pastry flour (or half whole wheat and half all-purpose)
- 1/2 cup unsweetened cocoa powder + extra for dusting
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1 1/2 cups maple syrup (or any unrefined sugar of your choice)
- 2 cups freshly squeezed orange juice
- 1/2 cup avocado oil or any neutral oil
- 1/2 cup applesauce
- 2 tsp pure vanilla extract
- 1 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2-3 tbsp freshly squeezed orange juice for the glaze
Step-by-Step Vegan Chocolate Orange Bundt Cake Recipe
Now that you’ve gathered all your ingredients, let’s get started on this delightful cake!
- Preheat your oven to 350°F (175°C) and grease that Bundt pan like it’s your best friend!
- In a large bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, sea salt, and cinnamon until combined.
- In another bowl, mix the maple syrup, freshly squeezed orange juice, avocado oil, applesauce, and vanilla extract until everything is well combined.
- Combine the wet and dry ingredients, mixing just until smooth. Pour that luscious batter into your prepared Bundt pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- While the cake is baking, let’s whip up the glaze! In a bowl, combine the powdered sugar, cocoa powder, and a bit of orange juice until it’s smooth and drizzlicious!
- Once the cake is cool, turn it out onto a plate, dust with a little extra cocoa powder, and drizzle that fabulous glaze on top. Slice, serve, and watch everyone swoon over this chocolatey citrus delight!
The Best Way to Serve It
When it comes to serving Vegan Chocolate Orange Bundt Cake, it’s all about presentation and pairing. Here are a few ideas to elevate your dessert experience:
- Garnish with Orange Zest: A sprinkle of fresh orange zest on top of the glaze adds a burst of color and enhances the orange flavor.
- Pair with a Scoop of Vegan Ice Cream: A dollop of coconut or almond-based ice cream complements the rich flavors of the cake beautifully.
- Serve with Fresh Fruit: Fresh berries or slices of orange can provide a refreshing counterpoint to the decadence of the cake.
Expert Tips for Vegan Chocolate Orange Bundt Cake
- Make It Chocolate-Orange Swirled: For a fun twist, create a chocolate-orange swirl by dividing the batter in half and mixing cocoa powder into one half, then layering them in the Bundt pan before baking.
- Add Nuts or Seeds: Consider adding chopped walnuts or sunflower seeds for added crunch and nutty flavor.
- Storage: This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.
Vegan Chocolate Orange Bundt Cake FAQs
Can I use all-purpose flour instead of whole wheat?
Yes! You can use all-purpose flour instead of whole wheat pastry flour. Just remember, it may slightly change the texture.
How do I know when the cake is done?
A toothpick inserted into the center of the cake should come out clean, which means the cake is ready to cool.
Can I freeze this cake?
Absolutely! This cake freezes well. Wrap it in plastic wrap and store it in an airtight container for up to 3 months.
This Vegan Chocolate Orange Bundt Cake (Whole Wheat) is a delightful and zesty treat that everyone will love. Give it a try, and enjoy the sweet satisfaction of baking something delicious and wholesome!