Orange Blossom Bundt Cake

Vegan Orange Blossom Cake

Citrus season is coming our way and while the grey and rainy days (at least here in Seattle) are not my favourite I must admit all the orange and mandarin varieties help me look forward to it; summer has been fully indulged that it feels like the cold days were such a long time ago when it’s only been a little less than 4 months of joyful sunny days, now it’s time to switch sandals for boots and socks, tank tops for sweaters and rain jackets and the most wonderful part is that hot cocos feel so much more better in the cold weather so yes I might occasionally feel gloomy like the weather but wrapping Bambi and I in blankets with a hot coco helps everything.

Bundt cakes are a tad tricky only if you don’t butter every little bit of the pan so in order to get such details from each unique molds make sure you brush every inch of it, ah and the reason why you wait to butter the pan until only before pouring the batter is because when brushing the pan with melted butter (or coconut oil like I did) if you let the mold sit while you prepare everything than all the oil/butter will drip to the bottom and then your cake will stick and have way too much fat at the top (when and if you can unmold)

I know for a fact that some countries don’t have access to orange blossom water so if you don’t have it do not panic, truthfully the blossom water is to enhance all the orange flavors and mostly aromas so if it is impossible to find it wherever you are you will still have a flavorful orange cake because of the process you will do with orange peel and sugar where all the oils are at its best. Now, if you want your palate and your guests to have a better experience at your table then I highly suggest serving this cake with a bit extra blackberries and most importantly with an herbal tea and I dare to say the cake might have stolen the show from dinner at that point….so go ahead and treat yourself and guests, Bon Appetit.

Orange Blossom Bundt Cake

Vegan

Makes: 12 servings

Prep time: 20 mins

Cook time: 50 mins

Ingredients:

• 1 cup sugar
• Peel of 1 medium orange
• 1/2 cup coconut oil, heaping and semi soft
• 3 cup flour
• 3 tsp baking soda
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup fresh orange juice
• 3 tsp vinegar
• 1/2 cup natural unsweetened yogurt
• 4 Tbsp agave*
• 3 Tbsp Orange Blossom water**
FROSTING
• 1 cup powdered sugar, sifted
• 2 Tbsp blackberry puree, without seeds
• 1 ½ tsp orange blossom water
• a handful of fresh blackberries for decoration

Instructions:

1. Preheat your oven at 350F and do *not* prepare your pan yet (read the why on the blog); I used a 10 cup Bundt pan but this recipe can also be cut in half and baked on a regular 8 inch mold, properly buttered and with parchment paper
2. Combine milk, orange juice, vinegar and let rest for a couple of minutes; in a food processor place sugar and orange peel (make sure you don’t have any white areas of the skin as it will make the sugar bitter) and process until they have both blended and you can smell the amazing orange aroma the oils are expelling
3. Now, in a mixing bowl place the orange sugar you just processed and add the semi-soft coconut oil and cream it for a couple of minutes
4. To the creamed sugar add all liquid ingredients and keep adding the dry ingredients in 2 times and mix for a couple of minutes until thoroughly mixed.
5. Now is time to lightly brush your mold with melted coconut oil and pour the batter in, tap the mold so you get rid of any air pockets and bake for 50 minutes or until a toothpick comes out fairly clean.
6. Meanwhile, work on the frosting by simply mixing all the 3 ingredients and once the cake is out, let rest for 10 minutes in mold, then pour the frosting and top with some fresh blackberries. Enjoy!

*can be replaced with agave or runny honey

**it can be omited as it is used to emphasize aromas and a tad of floral aroma.