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Servings: 12
Calories: 390kcal
Equipment
Ingredients
- 1 ¼ cups white sugar
- ½ cup vegetable oil
- ¾ cup almond milk or your favorite plant-based milk
- ⅓ cup orange juice 1 large orange
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup chopped pecans
- 1 teaspoon orange zest
For the orange glaze
- 1 cup icing sugar
- 1 tablespoon 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
Calories: 390kcal | Carbohydrates: 60g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 232mg | Potassium: 84mg | Fiber: 2g | Sugar: 39g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 2mg
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