Vegan Cranberry Orange Bundt Cake
Tart, flavourful cranberries and oranges go together perfectly in my Vegan Cranberry Orange Bundt Cake.
Servings: 2 Mini Bundt Cakes
Ingredients
- 140 g all purpose flour
- 75 g granulated sugar
- 2 oranges zest of ½ orange, juice from the rest
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ salt
- 50 g frozen or fresh cranberries
- Wet:
- 130 ml soy milk
- 2 tablespoons fresh orange juice
- 50 ml canola oil
- For the Glaze:
- 3/4 cup Icing sugar
- 1 - 2 tablespoons 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, and cranberries and mix well.
- Add the wet ingredients and mix until the mixture is smooth and well combined.
- Use the batter to fill up the greased 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; gently remove cakes from pans. Cool completely on wire rack.
- Orange Glaze: Whisk icing sugar with orange juice in a small bowl until smooth.
- Spoon the Glaze over the cakes before serving.