Why do a variation of my tried and true, very popular Big Orange Bundt Cake? Well, I fell in love with the Nordic Ware Heritage Bundt Pan that I bought at Fantes, and had to honor it, so I did an Orange Almond Bundt Cake using almond meal and blood orange extra virgin olive oil. It is divine, just like the bundt pan.
The original Big Orange Bundt Cake recipe can be found here: https://francostigan.com/vegan-big-orange-bundt-cake/
The Orange Almond Bundt Cake Variation:
- I reduced the whole wheat pastry flour to 1 cup from 1 1/2 cups.
- I replaced the 1/2 cup whole wheat pastry flour with 1/2 cup almond flour.
- I replaced the neutral vegetable oil with Blood Orange Extra Virgin Olive Oil from Cardenas Taproom.
- I changed the granulated sweetener too, just a little.
Now just look at this cake! I found it so stunning on its own that I did not glaze it. Don’t forget though, with bundts, you want the cake to come out of the pan. Use a pastry brush to oil all crevices and then lightly coat with ap flour. You can use one of the aerosol sprays for cake release.
The question became, “How do you cut such a cake?” The answer is just like any cake.
My June newsletter will discuss the differences between almond flours and meals and ground almonds.
Orange Almond Bundt Cake
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1/2 cup almond flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon aluminum-free baking powder
- 1 1/4 cups organic cane sugar
- 2/3 cup Blood Orange Extra Virgin Olive Oil or any oil
- 1 cup fresh orange juice
- 1 cup any non-dairy milk
- 2 tablespoons apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon orange extract
- 3 tablespoons finely grated orange zest
- Position a rack in the middle of the oven and preheat to 350 degrees. Oil a 10- to 12-cup Bundt pan thoroughly.
Place a wire mesh strainer over a medium bowl. Add the white flour, pastry flour, almond flour, baking soda, salt, baking powder, and sugar, to the strainer. Use a whisk to sift the ingredients into the bowl. Stir with a wire whisk to distribute the ingredients.
Combine the Blood Orange Extra Virgin Olive Oil, orange juice, non-dairy milk, vinegar, vanilla and orange extracts, and zest in a separate bowl, and whisk until well combined. Pour into the dry mixture and stir with a whisk until the batter is smooth.
- Pour the batter evenly into the prepared Bundt pan. The pan will be two-thirds full. (If you have more batter than that, perhaps a cup or so, bake it in one or two 1-cup baking ramekins or custard cups.) Smooth the top of the batter with a small spatula. Rotate the Bundt pan to level the batter, and tap it lightly on the counter to eliminate air bubbles.
- Bake for 45 to 55 minutes, until the cake is golden and springs back near firm at the center when touched lightly. A tester inserted in a few spots near the center of the cake should come out clean or with only a few moist crumbs.
Remove the cake from the oven and cool in the pan on a rack for 10 minutes. Place another wire rack on top of the cake and turn the pan upside down. Shake the pan gently to release the cake. Cool the cake completely before serving.
TIP: If the cake seems stuck in the pan when it is inverted on the rack, wet a kitchen towel with very hot water. Press it onto the cake pan. Wait a few minutes and the cake should release. Failing that, put the cake back into the oven for a few minutes, and try again.
Recipe adapted from More Great Good Dairy Free Desserts Naturally, © 2006 by Fran Costigan.
You should get a commission from Nordic Ware for selling their Heritage pan. Saw it here and immediately purchased online. Since that Heritage pan has crevices, how do you like to prepare the Heritage bundt pan? Are you using oil or vegan butter with flour or using a baking spray with flour? Will be baking your big orange bundt cake (or maybe the orange almond if I can find the blood orange olive oil) for Easter brunch. Do you like to glaze that cake, dust it with sugar or leave it plain? Really looking forward to baking your cake. Thanks.
Fran Costigan says
Maybe so! I have both sizes of the Heritage Bundt. It’s just so dramatic
I use an oil and flour spray like Bakers Joy to ensure the cakes release well.
When I make the bundts, sometimes I make a simple glaze or ganache. Other times a light dusting of confectioners sugar or nothing at all.
Let us know what you make.
Thanks for the feedback. Super helpful. Fingers crossed the cake releases well!! I’m sure the cake will be delicious and can’t wait to bake it!
Fran Costigan says
Spray the pan well and allow the cake to cool a bit. Loosen the sides very carefully with an offset.
Turn the pan over and wait a minute, the lift off the pan. Wiggle it. If it doesn’t seem to be releasing. get a dishcloth wet with very hot water and wring it out. Place on the pan.
That should work. But really, if you have prepared the pan well, you should bnot have a problem.
Thanks for the additional feedback. The Heritage 10 cup pan arrived today and I’m obsessed. You mentioned that you also own the 6 cup pan (which I can see myself also buying for smaller get togethers). When you use that pan, are you cutting the bundt recipe in half or are you using a different conversion for the smaller pan. Also, just saw how pricey orange extract is these days. What do you like to use as a substitute? Just extra orange zest or perhaps some Cointreau?
If I want to make more vegan bundt cakes, is there anything I need to keep in mind vs regular vegan cake recipes? You referenced somewhere that bundt cake batters are denser. If you need to reference your cookbooks, I have your first and third (and am waiting for your second book to arrive).
Fran Costigan says
I measure batter and the volume of baking pans so I know how to convert.
The smaller Heritage Bundt does take half the full recipe. One layer of the Chocolate Torte to Live For fills that pan.
Enjoy your new pan
Thanks. Just baked the orange bundt and it released beautifully. Looking forward to trying the orange almond in the future and now know that a half recipe will fit beautifully in a 6c pan.
Appreciate all your help and tasty recipes.
Fran Costigan says
How great to hear Jane!
Always measure your batter and the pan, so you won’t have any issue going from one to the other.