Simple Orange Bundt Cake (Egg-Free)
This Simple Orange Bundt Cake is dense yet tender, with just the right sweetness and zesty tang. Easy to make with simple ingredients, this bright, citrusy cake will become a staple in your baking repertoire.
Servings 12 slices
Calories 448kcal
Ingredients
- 4 cups (560 g) all-purpose flour
- 4 teaspoons (16 g) baking powder
- ½ teaspoon (3 g) baking soda
- 1 teaspoon (4 g) salt
- ½ cup (120 ml) orange juice (I used freshly squeezed blood orange juice)
- 1 1/2 cup (360 ml) milk
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 1 tablespoon orange zest (from 1 – 2 oranges - I used blood orange zest)
For the Glaze:
- 1 cup (120 g) confectioners’ sugar, sifted sifted
- 2 tablespoons (30 ml) orange juice (I used freshly squeezed blood orange juice)
Instructions
Make the Eggless Orange Cake:
- Preheat the oven to 350º F (180º C). Generously spray a 12-cup fluted tube cake pan with baking spray. Lightly coat with flour and set aside.
- In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl or liquid measuring cup, stir together orange juice, milk, and vanilla extract.
- In a large bowl, beat the sugar and butter until creamy and pale at medium-high speed, about 3 – 4 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add orange zest and mix until for 2 minutes.
- Reduce speed to low and mix half of the flour mixture until just combined. Add wet ingredients mixture in three additions, scraping down the mixing bowl with a spatula, and turn the batter over several times to ensure all ingredients are well incorporated. Add the remaining half of the flour; beat just until combined. Do not overmix the batter.
- Pour the cake mixture into the prepared pan. Bake for 55 - 65 minutes, or until a skewer comes out clean when poked in the center.
- Once done, remove from the oven and allow it to cool for 20-30 minutes inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely before slicing.
- For the glaze, whisk the confectioners' sugar and orange juice together in a small bowl, adding a little more sugar or orange juice as needed to make a smooth, thick, but pourable glaze. Drizzle over the cooled cake, allowing it to drip down the sides. Transfer to a flat cake plate or cake stand. Serve at room temperature.
Notes
Oranges: You can use regular oranges or blood oranges.
Store leftover cake in an airtight container at room temperature for 3 – 4 days.
Freeze: Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Defrost at room temperature before serving. The cake will lose some of its fluffiness if refrigerated or frozen.
Recipe Tips:
- Room Temperature Ingredients. Ensure your butter and milk are at room temperature before mixing to achieve a smooth, homogeneous batter.
- Bundt Pan Preparation. Grease and flour your bundt pan thoroughly to prevent the cake from sticking.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before starting so it has plenty of time to reach the ideal recipe temperature.
- Proper Zesting Technique. When zesting oranges, remove only the outer colored part of the peel, avoiding the bitter white pith underneath.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Don't open the oven door until your baked goods have been set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
- Storage Tip. When a baked cake, even one with frosting, is left uncovered at room temperature, it tends to dry out rapidly. To maintain its freshness, it's best to wrap the cake in plastic wrap first and then aluminum foil. Then, store the cake in an airtight container to preserve its freshness and moisture for as long as possible. This method effectively seals in moisture and creates a barrier against the drying effects of air.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Lemon Twist: Swap the oranges for lemons to create a zesty Lemon Bundt Cake with a delightful citrus kick.
- Almond Infusion: Add a splash of almond extract to the batter for a subtle nutty undertone that complements the citrus flavor beautifully.
- Chocolate Glaze: Alternatively, drizzle the finished cake with a decadent chocolate glaze for an irresistible chocolate-orange combination.
Nutrition
Calories: 448kcal | Carbohydrates: 80g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 401mg | Potassium: 126mg | Fiber: 1g | Sugar: 37g | Vitamin A: 559IU | Vitamin C: 7mg | Calcium: 131mg | Iron: 2mg