FRAN COSTIGAN

Queen of Vegan Desserts

  • FRAN COSTIGAN
  • MEET FRAN
  • APPLAUSE
  • SERVICES
  • EVENTS
  • BOOKS
  • RECIPES
  • VIDEOS
  • BLOG
  • RESOURCES
  • CONTACT

April 12, 2017 by Fran Costigan 13 Comments

Vegan Big Orange Bundt Cake for Easter

Fran Costigan's Vegan Big Orange Bundt Cake for EasterAhh – wow. That’s what I literally hear every time I set out  this citrus-scented vegan Big Orange Bundt Cake for serving. But we all know the proof is in the tasting! Well, this cake goes to the head of its class. It’s unusal to see a deep vegan cake. If you don’t know why, you can find the reason in my cookbooks Vegan Chocolate and More Great Good Dairy Free Desserts Naturally, and certainly in the Rouxbe Essential Vegan Desserts course. As this is a big cake, a pan with a center tube is necessary to ensure that the large amount of batter bakes through. Here a Bundt pan with a hollow center core, similar to an angel food cake pan but with fluted sides, is used. Serve this cake with vegan orange cream, or any other dairy-free cream, or with a simple dusting of organic cane sugar, but do make it and serve it. And for those of you who crave chocolate candies for Easter, how about these Chocolate Orange Sesame Truffles?

Big Orange Vegan Bundt Cake for Easter
5 from 1 vote
Print

Big Orange Bundt Cake

Yields 12 to 16 servings
Author Fran Costigan

Ingredients

  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups unbleached white flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup light natural cane sugar
  • 1/4 cup dark whole cane sugar
  • 2/3 cup canola oil
  • 1 cup orange juice
  • 1 cup soymilk or rice milk
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange extract
  • 3 tablespoons finely grated orange zest

Instructions

  1. Position a rack in the middle of the oven and preheat to 350 degrees. Oil a 10- to 12-cup Bundt pan thoroughly.
  2. Place a wire mesh strainer over a medium bowl. Add the pastry flour, white flour, baking soda, salt, baking powder, sugar, and dark whole cane sugar to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir with a wire whisk to distribute the ingredients.
  3. Combine the oil, orange juice, soymilk, 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.
  4. 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.
  5. 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.
  6. Remove the cake from the oven and cool in the pan on a rack for 15 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.

Recipe Notes

Tip: If the cake sticks to the pan when it is inverted on the rack, wet a kitchen towel in very warm water, wring it out, and place it over the inverted pan for few minutes. Shake the pan gently and the cake should release. Recipe from More Great Good Dairy Free Desserts Naturally, © 2006 by Fran Costigan. Photo by Linda Long

SaveSave

Related

Filed Under: Cakes, Recipes Tagged With: Dessert, Easter, food, More Great Good Vegan Desserts Naturally, recipe, spring, vegan baking, Vegan Bundt Cake, Vegan Cake, vegan recipe


The next Esssential Vegan Desserts Course starts course starts June 14, 2022! See the syllabus, FAQ, recipes and videos here. 

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

SaveSave

Comments

  1. AvatarSandy says

    April 12, 2017 at 3:18 pm

    This sounds so good. I can’t get the recipe to print. When I press print the page opens up to a blank page.

    Reply
    • Fran CostiganFran Costigan says

      April 12, 2017 at 5:57 pm

      Sandy I’ll let my web developer lknow. Thank you for the feedback. Sorry for inconvenience.

      Reply
    • Fran CostiganFran Costigan says

      April 12, 2017 at 10:13 pm

      Sandy, it worked for me and for my web developer on all browsers. Here’s what she said: “I have tested the yummly print button in Firefox, Chrome, Opera and Android and the pdf opens normal and readable in its own window. A second window opens up which is the print window from a computer. If the second window is blank it is a local computer problem of the visitor.” Let me know how it goes.

      Reply
  2. AvatarAshita says

    April 12, 2017 at 5:14 pm

    Hi
    Which whole wheat pastry flour do you use?
    Same about light and dark cane sugat
    Thanks

    Reply
    • Fran CostiganFran Costigan says

      April 12, 2017 at 5:56 pm

      Hi Ashita
      Any whole wheat pastry flour and AP flour will work. I use Bobs Red Mill most often and buy from
      Bulk bins too. My go to sweeteners are from Wholesome Sweets but again, there is plenty of choice. I hope this helps.

      Reply
      • AvatarAshita says

        April 12, 2017 at 6:53 pm

        Thank you so much

        Reply
        • Fran CostiganFran Costigan says

          April 12, 2017 at 10:10 pm

          You are most welcome. Enjoy!

          Reply
  3. AvatarMaria says

    April 1, 2018 at 3:47 pm

    I’ve seen before you can use a 9X13″ pan, if so, how long to bake?
    This is a phenomenal recipe, by the way.

    Reply
    • Fran CostiganFran Costigan says

      April 1, 2018 at 5:52 pm

      I’m glad you like the recipe Maria. I’m assuming you made it as a bundt. There is no one answer to your question.
      6 to 7 cups batter is what you will see on charts for a 9×13 inch pan so this recipe should convert. When I make 9×13 inch version of my Chocolate Torte to Live (Double recipe), I have 5-51/2 cups batter and 5 1/2 cups is too much. Make the recipe, measure the batter, and fill the prepared pan not more than scant half full. If you have leftover batter, bake off a small cake or some cupcakes or ramekins. As to baking time, a thinner layer will take less time. Since n every oven is different and I have not used this for a 9x13inch pan, I can’t tell you definitely, but I’d check at 25 minutes. Let us know how it goes!

      Reply
  4. AvatarSJ says

    January 26, 2019 at 11:08 am

    This is an amazingly simple but delicious vegan cake. I first made this for my birthday a few months ago and am making it again today for a family member. I omitted the orange zest as I had none (and put in about 1/2 tsp additional orange extract to compensate), and used vegan light granulated cane sugar for the entire amount. Everyone loved it. Thank you for sharing this.

    Reply
    • Fran CostiganFran Costigan says

      January 26, 2019 at 12:05 pm

      Hi SJ,
      I am so delighted to hear that you made the Big Orange Bundt Cake for your birthday– happy belated! And that you are making it again for a family member. I too have used all organic cane sugar _ it works very well. Good thinking on the extract for zest.
      Do you have photos to share?
      All best
      Fran

      Reply
  5. AvatarMidori says

    November 23, 2021 at 12:07 pm

    This was a delicious cake, great orange flavor. In place of orange juice, I blended whole organic oranges to have 1 cup of “smoothie”.

    I am wondering if this recipe will work for a 9 inch round layer cake?

    Thank you for sharing this recipe.

    Reply
    • Fran CostiganFran Costigan says

      November 23, 2021 at 1:00 pm

      I love the idea of blending a whole orange to make the cake. This surely takes care of zesting.
      The batter can be used to make two 8 or 9inch layers. It’s a good idea to get in the habit of measuring your batter so that you can go from one pan size to another.

      Happy holidays.

      Fran

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ENROLL FOR CLASSES


Want to learn to make the best ever vegan desserts? Of course you do! Sign up now for my Essential Vegan Desserts Course with Rouxbe.
The next 90-day online course starts July 19, 2022. Check out the very cool video, too.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

Subscribe to Fran’s newsletter

Featured Books

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

Even if you're a novice baker, you'll be able to make rich, moist cakes, delightful cookies, and flaky pie crust--all cholesterol free.

More info →
Buy This Book Online
Buy from Amazon
MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY
Buy now!

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

It can be difficult to find truly indulgent vegan desserts—especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime.

More info →
Buy This Book Online
Buy from Amazon
Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts
Buy now!

Upcoming Events

Jun
14
Tue
all-day Fran Costigan’s Online Essential... @ Rouxbe Online Culinary School
Fran Costigan’s Online Essential... @ Rouxbe Online Culinary School
Jun 14 – Aug 15 all-day
Fran Costigan's Online Essential Vegan Desserts Course at Rouxbe_ June 2020 @ Rouxbe Online Culinary School
The next session of Fran Costigan’s Online Essential Vegan Desserts Course at Rouxbe starts June 14, 2022 (my birthday!) but you can sign up at any time and start when you like. The early registration[...]
View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

RECENT POSTS

  • Double Chocolate Chunk Cookies Made with Vegan Butter
  • Hannukah Latkes
  • Dreena’s Nanaimo Bars – Dreena’s Kind Kitchen (Giveaway)
  • Rouxbe Culinary Courses Summer Flash Sale
  • Orange Dreamsicle Bars from Super Vegan Scoops by Hannah Kaminsky

SPECIAL OFFERS



Main Street Vegan Academy

RECIPES

beverages
cakes & cupcakes
cookies & bars
frozen-desserts
fruit desserts
muffins & breads
pies & tarts
puddings, mouse & creams
savory dishes
truffles and confections

Subscribe to Fran’s newsletter

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Tumblr

Privacy Policy

SEARCH

Top 30 Vegan Baking Blogs Winner
Vegan Baking Blogs

Copyright © 2022 Chef Fran Costigan — Site by KAPOK STUDIO

Cookies

This site uses cookies: Find out more.