Orange Bundt Cake
This eggless Orange Bundt Cake is soft, moist, and bursting with citrus flavor, thanks to freshly squeezed orange juice and zest. Topped with a smooth orange glaze, this cake is a crowd-pleaser for brunches, gatherings, or a simple dessert at home. It’s easy to prepare, dairy-free, and bakes beautifully in a Bundt pan, offering both flavor and visual appeal.
Yield: 12 servings
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Equipment
- 9-inch Bundt Pan (23cm)
- Zester
- Juicer
Ingredients
Orange Bundt Cake Ingredients
- 240 ml Milk*
- 2 tsp White Vinegar*
- 120 g Orange Juice (2-3 orange) fresh
- 1 tsp Vanilla Extract
- 2 tbsp Orange Zest 2 orange
- 300 g Cane Sugar* or castor sugar
- 170 g Butter* melted & warm
- 330 g All Purpose Flour
- 30 g Cornstarch
- 1½ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
Orange Glaze Ingredients
- 30 ml Orange juice blood orange or navel orange
- 90 g Powdered Sugar (mixed with orange juice)
- 14 g Butter* melted (poured and mixed with the powdered sugar)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) Bundt pan with soft butter using a pastry brush then lightly spray it with oil to ensure easy release.
- In a bowl, combine the sugar and orange zest. Rub the mixture between your fingers to release the oils from the zest, infusing the sugar with a rich orange flavor.
- In a separate bowl, mix the milk, white vinegar, and fresh orange juice. Stir to combine.
- In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- Add the sugar mixture (infused with orange zest) to the dry ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the warm, melted butter into the batter and mix until smooth and fully incorporated.
- Pour the cake batter into the prepared Bundt pan. Use a spoon to evenly spread the batter, making sure it covers the edges of the pan and fills it evenly.
- Place the Bundt pan in the preheated oven and bake for 45-50 minutes, or until the cake is firm to the touch and a toothpick inserted into the center comes out clean.
- Once baked, remove the Bundt pan from the oven and let the cake cool in the pan for about 25 minutes. Afterward, gently flip the cake onto a serving plate and tap the pan to release the cake.
- In a small bowl, mix the orange juice, powdered sugar, and melted butter. Stir until smooth.
- Pour the orange glaze evenly over the cooled cake. Let the glaze set for a few minutes before serving.
- Slice and serve!
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk
- Butter: Dairy-free butter sticks or any butter of your choice
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.