Orange Bundt Cake
Full of flavor and oh so moist.
Servings: 6 Servings
Calories: 371kcal
Ingredients
- ½ cup orange juice
- ¼ cup vegetable oil
- 2 large eggs room temperature
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 Tablespoons orange zest
- 1 ½ cups all-purpose flour or gluten free flour blend substitute
- 1 ½ teaspoons baking powder
- ¼ cup coconut sugar or granulated white sugar
For the Icing (if using)
- 1 cup powdered sugar
- 1 Tablespoon orange juice
- 1 Tablespoon orange zest optional
Instructions
- Preheat oven to 350°F.
- Grease (with butter or oil) and flour your mini bundt pan or 1 large bundt pan*(see notes) very well, careful to get into all the crevices.
- Combine orange juice, vegetable oil, eggs, honey, vanilla extract and orange zest in a large bowl. Stir until combined.
- Add the flour, baking powder and sugar to the wet mixture and mix just until combined.
- Pour cakes evenly into pan and bake for 20-25 minutes or until they spring back when touched.
- Let cakes cool in pan for 10 minutes, then carefully remove and place on cooling rack. You may have to run a knife down the edges carefully to loosen.
Icing
- Sift powdered sugar in a small bowl. Stir in orange juice until you have a smooth syrup.
- Pour icing evenly over cake(s) and top with more orange zest.
Notes
*If you're using 1 large bundt pan, just double the recipe and increase baking time to 40-50 minutes, or until a toothpick inserted in the center comes out clean.
**To keep this recipe completely free of refined sugar, you can skip the icing, or there is now a powdered sugar version of swerve that I've seen at health food stores. I haven't tried it yet, but if you do, let me know how it goes!
Nutrition
Serving: 0g | Calories: 371kcal | Carbohydrates: 65g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 142mg | Potassium: 116mg | Fiber: 1g | Sugar: 38g | Vitamin A: 139IU | Vitamin C: 16mg | Calcium: 80mg | Iron: 2mg