A fun and delicious vegan bundt cake that’s perfect for any occasion! This orange chocolate marble cake recipe is easy to make in under an hour.
This Chocolate Orange Marble Bundt Cake is ultra moist with a naturally zesty orange flavoring infused between the marbled orange and chocolate cake batter!
The powdered sugar sprinkled over the baked bundt cake adds a touch of sophistication to an already stunning cake.
What You’ll Need
The ingredients list for this vegan chocolate orange cake is simple, consisting of just pantry staples. See the exact measurements in the recipe card below.
- Granulated sugar
- Vanilla extract
- Orange juice & zest
- Vegetable oil
- Non-dairy milk
- All-purpose flour
- Baking powder
- Cacao powder
- Optional: Powdered sugar
How to Make a Chocolate Swirl Bundt Cake
Preheat your oven to 350F / 175C. Then take out your 8″ bundt pan (see directions for other types of cake pans below), brush every surface with a little oil, and then dust it with flour.
Put the vegetable oil, 3/4 cup of non-dairy milk, vanilla extract, sugar, baking powder, salt and orange juice into a large bowl. Mix until well combined.
Add flour and stir until incorporated.
Divide your cake batter into two bowls. Add cacao powder and 1tbsp of non-dairy milk to one half. Stir to combine.
Add orange zest to the other half and stir to combine.
Pour a little bit of your chocolate mixture into the pre-prepared bundt pan, followed by a little of the orange mixture. Repeat this step until you have no more cake batter left in your bowls.
Bake the cake for 45-50 minutes, until a toothpick can be inserted and come out clean. Let the cake cool before taking it out of the bundt pan.
Optional: sprinkle powdered sugar on top of the cake before serving.
How to Store Your Vegan Chocolate Orange Cake
You can store this easy chocolate orange cake in an airtight container or wrapped with plastic wrap/aluminum foil in a cool and dry area or in the refrigerator for up to 5 days.
If you plan on making this chocolate swirl bundt cake ahead of time, I suggest leaving the powdered sugar off until just prior to serving. That way it won’t be absorbed into the cake during storage or get clumpy from any possible condensation.
Can You Freeze This Chocolate Marble Bundt Cake Recipe?
Yes! Allow your vegan chocolate orange cake to completely cool before storing it in the freezer for up to 3 months. You should freeze it preferably without the sprinkled powdered sugar.
If you are storing leftover moist marble bundt cake, consider storing individual slices (wrapped with plastic wrap or aluminum foil). This will allow you to thaw the exact amount of cake at any given time instead of defrosting most of the remaining cake.
How to Prevent Your Eggless Chocolate Orange Cake from Sticking to the Pan
It’s important to always apply a generous amount of vegetable oil and flour or a baking non-stick spray (preferably something like Wilton Bake Easy Non-Stick Spray which also has flour in it) to each inch of your cake pan to ensure that your cake doesn’t stick to it when removing it from the mold.
You could also loosen the cake from the cake pan with a small curved spatula if you’re still experiencing difficulty.
Do You Have to Use a Bundt Pan for This Chocolate Orange Marble Bundt Cake Cake?
No, you could use a round cake pan or even a loaf pan instead if you wish. Try to find a cake pan that is similar in size to the bundt cake mold. For example, opt for an 8 inch round cake pan to replace a bundt cake mold that’s typically 8 inches in diameter and 3 inches deep.
If you wish to bake your cake in a loaf pan, you will need to consider the amount of cake batter that can fit into the loaf pan without it overflowing. Most bundt cake recipes yield about 12 cups of cake batter while a 9×5 inch loaf pan can accommodate up to 8 cups which means that you would either need to adjust the recipe ingredients or use two loaf pans.
Since you will be baking a smaller ratio of cake batter, you may also need to adjust the baking time as cake batter in a loaf pan will bake faster than a greater quantity of cake batter in a bundt cake mold.
Chocolate Orange Bundt Cake Recipe Variations
- The powdered sugar sprinkled on top of the chocolate orange marble cake is a lovely light topping to a decadent cake but you could easily top the cake off with a vegan-friendly frosting instead, or a sugar glaze with orange zest.
- For a gluten-free chocolate swirl bundt cake ditch the all-purpose flour and use a gluten-free flour like Bob’s Red Mill instead.
- Add some extra interest to this chocolate orange marble cake by adding in some chopped nuts or dark chocolate chips into the cake batter.
Tips for Making this Easy Chocolate Orange Cake
- Make sure to only sprinkle the powdered sugar on the marble cake once it is completely cool otherwise the sugar could melt into the cake.
- A good way to get rid of air bubbles in the cake batter is to tap the cake mold against the countertop prior to baking the cake. A few gentle taps will do.
- While I’ve used an 8-inch bundt cake pan for this chocolate orange marble cake recipe, I’m confident that a 10-inch pan would also work.
Other Delicious Vegan Cakes to Try:
- ½ cup vegetable oil
- ¾ + 1 tbsp cup non-dairy milk
- 1 tsp vanilla extract
- 1 ¼ cup granulated sugar
- 3 tsp baking powder
- ¼ tsp salt
- ⅓ cup orange juice
- 2 ½ cup all-purpose flour
- ¼ cup cacao powder
- 1 tsp orange zest
- Optional: Powdered sugar
- Preheat your oven to 350F / 175C. Then take out your 8" bundt pan (see directions for other types of cake pans above), brush every surface with a little oil, and then dust it with flour.
- Put the vegetable oil, 3/4 cup of non-dairy milk, vanilla extract, sugar, baking powder, salt and orange juice into a large bowl. Mix until well combined.
- Add flour and stir until incorporated.
- Divide your cake batter into two bowls. Add cacao powder and 1tbsp of non-dairy milk to one half. Stir to combine.
- Add orange zest to the other half and stir to combine.
- Pour a little bit of your chocolate mixture into the pre-prepared bundt pan, followed by a little of the orange mixture. Repeat this step until you have no more cake batter left in your bowls.
- Bake the cake for 45-50 minutes, until a toothpick can be inserted and come out clean. Let the cake cool before taking it out of the bundt pan.
- Optional: sprinkle powdered sugar on top of the cake before serving.
Store any leftovers in an airtight container for up to 5 days.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 464Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 258mgCarbohydrates: 80gFiber: 2gSugar: 47gProtein: 5g
Nutrition information should be considered as an estimation only.