Orange & Pecan Bundt Cake Recipe
An easy-to-prepare, moist, and delicious bundt cake that's ideal for the winter months.
Equipment
Ingredients
- 1 1/4 cups white sugar
- 1/2 cup vegetable oil
- 3/4 cup almond milk or your favorite plant-based milk
- 1/3 cup orange juice 1 large orange
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup chopped pecans
- 1 tsp orange zest
New Group
- For the orange glaze
- 1 cup icing sugar
- 1 tbsp orange juice
Instructions
- Pre-heat the oven to 350F / 175C. Get your 9" bundt pan and grease it well with vegan butter. Then dust it lightly with flour. This will help get the cake out cleanly at the end.
- Beat the oil and sugar together. Then add the almond milk, fresh orange juice, and vanilla extract. Mix to combine well.
- Add in the flour, cinnamon, salt, baking soda & powder, and orange zest. Stir to combine thoroughly. Then fold in the pecan nuts.
- Pour the batter into your greased and floured bundt pan, tapping it lightly to make sure it's evenly settled.
- Bake for 40-50 minutes, checking near the end to see if it's done. If a toothpick comes out clean, you're good!
- While the cake is cooling, you can make the glaze by mixing together the icing sugar and orange juice. You can adjust to your liking.
- After the cake has cooled for 10 minutes, place it upside down on a cooling rack and drizzle the glaze over the top.
- Serve warm or cool.
Notes
Leftovers can be stored in the fridge for up to a week. Preferably in an airtight container.
Nutrition
Serving: 1gCalories: 379kcalCarbohydrates: 57gProtein: 4gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 14gSodium: 237mgFiber: 2gSugar: 35g
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