prep time: 30 min | bake time: 40 min | total time: 1 hr
I just love baking bundt cakes! They are easy yet they appear complex and intricate thanks to all the wonderful designs of bundt pans. This eggless Orange Bundt Cake is a deliciously moist and fragrant treat that’s so easy to make, you’ll wonder why you didn’t try it sooner! With its rich orange flavor, this cake tastes just like something you’d find at a bakery, but it’s homemade and ready in under an hour.
Vegan-friendly, and naturally eggless, this cake is ideal for sharing with others on a Sunday afternoon or whenever you’re in the mood for something sweet and fresh. Orange Bundt Cake is definitely one of my most favorite desserts to make during citrus season. The fresh orange juice and zest give it a burst of citrusy sweetness, while the smooth orange glaze adds an irresistible finishing touch. No one will ever guess it’s eggless, and it’s quick enough to whip up for a last-minute dessert or an everyday indulgence! Happy baking!
One medium-sized orange yields approximately 3–4 tablespoons of juice and about 1 tablespoon of zest. For this recipe, you’ll need the juice and zest of 2–3 oranges, depending on their size and juiciness. I love this zester.
The orange flavor in this cake comes from fresh orange juice, fragrant orange zest, and infused sugar. Rubbing the zest into the sugar releases natural oils, intensifying the citrus aroma and taste.
For this Orange Bundt Cake, I used a 9-inch (23cm) Bundt pan, perfect for this recipe’s batter size and ensuring even baking. Here are a few bundt pans that I love and use regularly. When selecting your Bundt pan, here are some quick tips:
Start by creating the buttermilk substitute by mixing milk, vinegar, and orange juice. In another bowl, combine sugar and orange zest, rubbing them together to release the zest’s natural oils. Mix all dry ingredients, then combine with the wet ingredients, adding the melted butter last for a smooth batter.
Grease your Bundt pan generously with butter and lightly spray it with oil. This ensures the cake will release easily once baked.
Pour the batter evenly into the prepared pan. Bake at 350°F (175°C) for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 25 minutes before flipping it onto a serving plate.
Combine orange juice, powdered sugar, and melted butter to create a smooth, glossy glaze. Once the cake has cooled, drizzle the glaze evenly over the top, letting it drip down the sides.
It is perfect all by itself but if you’re looking to set the mood for this Orange Bundt Cake I would highly suggest a few things. There are a number of different ways that you can finish the bundt cake. I went with an orange glaze but you can keep it simple by dusting it with powdered sugar and garnishing with fresh orange slices or zest. You could opt for an orange infused cream cheese frosting.
As for serving, it pairs deliciously with fresh whipped cream or mascarpone, or serve it warm with a scoop of vanilla or orange creamsicle ice cream. Complement the citrusy flavors with fresh berries or a light citrus salad, or enjoy it alongside a cup of earl grey tea or coffee.
You’ll love this moist and simple Orange Bundt Cake for so many reasons! The buttermilk substitute ensures a tender crumb every time, while the combination of fresh orange juice and zest delivers a bright, refreshing citrus flavor that’s irresistible. With straightforward steps and common ingredients, it’s incredibly easy to make and versatile enough for any occasion. Plus choosing a bundt pan with a fun shape and mold brings a lot of joy to making bundt cakes and showcasing them for others to enjoy!
Yes! This cake is entirely eggless and vegan-friendly. It uses plant-based ingredients like non-dairy milk and butter alternatives, making it suitable for a variety of dietary preferences.
Absolutely! You can use any plant-based milk such as almond milk, soy milk, oat milk, or light coconut milk. Just make sure the milk is unsweetened to maintain the cake’s flavor balance.
You can replace the butter with oil, like grapeseed oil, avocado oil or vegetable oil. Keep in mind that different oils may slightly alter the flavor or texture of the cake.
Yes, you can skip the glaze if you prefer a simpler version of the cake. The cake is still incredibly delicious on its own, or you could dust it with powdered sugar or serve it with whipped cream.
Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze individual slices and thaw them as needed.
The cake is done when it’s firm to the touch and a toothpick or cake tester inserted into the center comes out clean. Baking times can vary depending on your oven, so it’s a good idea to start checking around 45 minutes.
Although I have not tried. You could bake this cake in a regular round cake pan, square pan, or even a loaf pan. Just be sure to adjust the baking time, as the cake may bake faster or slower in a different pan size.
For a festive touch, you can add a layer of whipped cream or cream cheese frosting. You can also decorate the cake with fresh orange slices, zest, or even edible flowers for a vibrant and elegant look.
Certainly! You can add a teaspoon of ground cinnamon, nutmeg, or even a splash of orange liqueur (like Grand Marnier) to give the cake a more complex flavor.
The vinegar reacts with the baking soda to help the cake rise. If you don’t have vinegar, you can substitute with lemon juice or another acidic ingredient, but don’t skip this step entirely.
You can use any variety of fresh orange for this cake, such as Navel, Blood, Valencia, or Cara Cara oranges. Navel oranges are sweet and juicy, while blood oranges add a unique tangy flavor and a pop of color.
If you loved this Orange Bundt Cake leave a rating and review below and try some of our other Bundt cake recipes:
