Almond Orange Bundt Cake

Vegan Bundt cakes are not only easy to make, they are more elegant-looking than a flat layered cake. This nutty, zesty vegan Easter dessert may just become an every week favorite instead of a once-in-a-while vegan holiday treat.
Vegan Bundt cakes are not only easy to make, they are more elegant-looking than a flat layered cake. This nutty, zesty vegan Easter dessert may just become an every week favorite instead of a once-in-a-while vegan holiday treat.

Almond Orange Bundt Cake

Serves 10

Ingredients:

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• 2 tablespoons ground flax

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• 6 tablespoons water

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• 1/2 cup vegan margarine

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• 3/4 cup granulated sugar

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• 1/4 cup plain cultured coconut milk (coconut milk-based yogurt)

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• 1/4 cup fresh squeezed orange juice

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• 1 teaspoon pure almond extract

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• 1 teaspoon pure vanilla extract

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• 1 cup all purpose flour

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• 1 cup white whole wheat flour

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• 2 teaspoons baking powder

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• 1/4 teaspoon salt

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• 1 cup finely chopped almonds

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• 1 tablespoon finely grated orange zest

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• Powdered sugar for dusting

Directions:

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1. Preheat oven to 325 degrees F. and grease a 9-inch Bundt pan.

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2. In a small cup, whisk together flax and water. Set aside for at least 5 minutes or until thickened.

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3. In the bowl of a stand up mixer fitted with the paddle attachment, beat margarine and sugar until fluffy.

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4. Add yogurt, orange juice, almond and vanilla extracts, and beat until smooth.

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5. Add flax mixture and beat until smooth.

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6. In a large bowl, whisk together flours, baking powder, and salt.

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7. Add flour mixture to mixer bowl and blend on low until combined. Add almonds and zest and blend on low until just combined.

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8. Transfer batter to Bundt pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

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9. Cool cake in pan on a wire rack for 15 minutes. Carefully invert onto a serving plate and dust with powdered sugar.

More vegan Easter recipes!