The beautiful flavours of chocolate and orange are combined in my Vegan Chocolate Orange Bundt Cake. A moist and tender cake, packed with chocolate chips and a hint of orange, covered in a delicious chocolate orange glaze.
Rubbing the sugar and orange zest with your fingers will help to release all the essential oils for intense fragrance. Adding chocolate chips to the batter will intense the chocolate flavour and also gives a little bite to the cake.
Vegan Chocolate Orange Bundt Cake
The beautiful flavours of chocolate and orange are combined in my Vegan Chocolate Orange Bundt Cake.
Servings: 2 Mini Cakes
Ingredients
- 140 g all purpose flour
- 75 g granulated sugar
- Zest of 1/2 orange
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 salt
- 25 g cocoa powder
- 50 g vegan chocolate chips
- 130 ml soy milk
- 45 g soy yoghurt
- 1 tablespoon fresh orange juice
- 50 ml canola oil
- For the Glaze:
- 100 g vegan chocolate chips
- 40 g coconut oil melted
- 1 teaspoon vanilla or fresh orange juice
Instructions
- Preheat oven to 350F
- Add all wet ingredients in a bowl and mix well.
- In another bowl, combine the sugar with the orange zest using your fingers, add the flour, baking powder, baking soda, salt, cocoa powder and chocolate chips and mix well.
- Add the wet ingredients and whisk until the mixture is smooth and well combined.
- Use the batter to fill up the pans (about ¾ full). Recipe yields for 2 4-inch mini bundt cake pans.
- Bake for 30 minutes or until tooth pick comes out clean.
- Cool in pans on a wire rack 10 minutes; remove cakes from pans. Cool completely on wire rack.
- Chocolate Glaze: Melt the chocolate chips and the coconut oil in a double boiler on low heat.
- Stir chocolate constantly until melted, add the orange juice or vanilla extract.
- Pour the glaze over the cakes and let the glaze dry before serving.
Do you know the weight measurements for a large standard bundt pan? Would it be multiplied by 3, perhaps?
Hello Holly,
If you are using a classic 6 cup cake tin, then multiplied by 3 should make enough batter.
Made this cake for my son’s birthday. We did a Bundt cake and tripled the recipe. My son did not want chunks of chocolate so he chose to chop the chocolate pieces up fairly fine. It was very chocolaty (which I loved) and could have used some orange flavor- I probably went a little too light on the zest. I also did not have yogurt so I subbed in coconut cream. It was delicious and I would make it again!
Thank you. Coconut cream sounds delicious too