This vegan bundt cake is so moist and delicious, you'll never need another bundt cake recipe again. It's topped with a silky vanilla glaze and even your non-vegan friends will love it!
This is a sponsored post written by me on behalf of Al Wadi. All opinions and text are my own.
Can you believe that there are only 4 days left in December? Because I sure can't! This vegan bundt cake is the final recipe in partnership with Al Wadi this month. We had so much fun creating all four recipes for you!
Al Wadi is such a wonderful brand, and I truly enjoyed working with them to highlight their four core products this month. And, I loved hearing from all of you as well - I know a lot of you were excited to try their tahina, which I still think is THE best.
Anyways, let's get to the reason we're all here: this orange blossom bundt cake!
What is orange blossom water?
Also used as a fragrance, orange blossom water is simply distilled water infused with orange blossom petals, or the small flowers found on an orange tree. The blossom water is a common ingredient in Middle Eastern cuisine and often added to savory or sweet dishes, like Orange Blossom Tahini Cookies.
=When using the Al Wadi orange blossom water, you can pair with most things that oranges pair well with. Since the blossoms come from the orange tree, it has a very similar taste to the fruit but with a more delicate finish. Orange blossom water can also be used in similar ways as rose water. In fact, you could easily swap out the rose water for orange blossom water in my rose water white chocolate bark!
What you'll need to make this orange blossom bundt cake:
12-cup bundt pan: This is the bundt pan I have and this is the bundt pan that I want. If you're not sure what size bundt pan you have, you can simply measure by filling it up with a cup of water at a time. If you don't have a bundt pan, you can also use this recipe to make cupcakes or another shaped cake. Just make sure to adjust the bake time!
An electric mixer: I have a Kitchenaid standmixer that I love and use regularly. If you've been thinking about purchasing one, I cannot recommend this one enough. I love the color so much and it's limited so don't wait if you're on the fence! Hand mixers also do the trick and, of course, you could always use a whisk, but it'll be a workout!
A sifter: A true sifter or strainer work just fine. You just need something to break up the powdered sugar clumps - no one wants a lumpy glaze!!
Tips for making the orange blossom bundt cake
- Make sure your butter is at room temperature. You should be able to make an indentation with your finger when pressing into it. I usually take the butter out of the fridge an hour before I plan to start baking, especially if it is a colder day.
- Slowly add the flour and liquid to the standmixer, no more than a cup at a time. If you add too much too quickly, you will have flour flying all over the place. Learn from my mistakes...
- Grease the bundt pan well and lightly dust flour. This step is important to ensure the cake does not stick and also develops a good crust. There may be excess flour when you take out of the mold, but you can simply wipe it off.
- Let your cake rest for 10-15 minutes before removing from the pan and transferring to a cooling rack.
- Sift the powdered sugar. Believe me, I know it's an annoying step but it's worth it. Your glaze will look smooth and beautiful.
- Don't add the glaze to a hot cake. You will have a sad puddle of glaze on your hands. Wait until the cake is room temperature - or even cold - to pour the glaze and get that beautiful opaque, glossy finish.
Where can I find orange blossom water?
Can I use store-bought orange juice?
Absolutely. However, you may still want to purchase an orange or two so you'll have zest. Of course, you can omit the zest all together if you can't get ahold of a fresh orange - it'll still be fabulous!
Can I make this gluten-free?
I have not personally tried this vegan bundt cake with a gluten-free flour mix, but I imagine a cup for cup flour would work best. I hate to sound like a broken record, but Bob's Red Mill is my favorite.
Can I subtitute the arrowroot for cornstarch?
Yes, you can. I prefer arrowroot to cornstarch because it is less processed and better quality. If you substitute for cornstarch, use around 2 tablespoons.
If I'm not vegan, can I use dairy milk and butter?
Yes, you'll end up with a similar result.
HELP! I only have salted butter.
Oh, I feel you on that one! I can't tell you how many times I've accidentally purchased the salted Earth Balance buttery sticks. The good news is it's an easy fix! Just add ¼ teaspoon salt instead of the full teaspoon and it'll taste just as good.
Looking for more citrus recipes? Try these other recipes:
- 1.5 cups (347g) vanilla soy milk (or plant-based milk of choice)
- 1 tablespoon (14g) Al Wadi orange blossom water
- ¼ cup (64g) apple sauce
- ¼ cup (55g) fresh or store-bought orange juice
- 4.5 cups (578g) all-purpose flour
- 3 tablespoons (19g) arrowroot powder
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 ⅓ (278g) cup cane sugar
- 2 sticks (1 cup) unsalted plant-based butter
- zest from one medium-sized orange (about 1 teaspoon)
- 1 teaspoon vanilla
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons (25g) orange blossom water or distilled water
- (optional) zest from orange
- Pre-heat the oven to 350F. Grease a 12-cup bundt pan with vegan butter and lightly dust with flour. Turn pan upside down over sink and gently tap to distribute and shake off any excess flour.
- Combine the milk, orange blossom water, apple sauce, and orange juice in a small bowl. Mix to combine.
- In a second bowl, combine the flour, arrowroot powder, salt, baking powder, and baking soda. Mix to combine.
- In a separate bowl or bowl of a standmixer, add the softened butter and zest. Cream until light and fluffy, about 3 minutes. Scrape down.
- Slowly add the sugar and vanilla to the butter while on low speed. Once all of the sugar is added, turn the mixer to medium and beat for another 2 to 3 minutes until the sugar is incorporated. Scrape down.
- On low speed, add a cup of the flour mixture to the bowl of the standmixer. Let mix for about 10 seconds and then add a cup of the liquid. Continue alternating until all ingredients are in the bowl. Mix until there are no lumps, but do not overmix.
- Pour the batter into the prepared bundt pan and use the back of a spoon to smooth out. Tap the bundt pan on the counter to even out if necessary.
- Bake for about 50 minutes until an inserted toothpick comes out clean.
- Let cake rest for 10 to 15 minutes before transferring to a cooling rack.
- Meanwhile, make the glaze. Add all of the ingredients to a small bowl and whisk until smooth. The glaze should be opaque but runny.
- Pour the glaze over the cooled cake and enjoy!
Recipe inspired by Bianca Zapatka
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 441mgCarbohydrates: 37gFiber: 2gSugar: 9gProtein: 5g