Instagram Envelope

Blood Orange Blueberry Bundt Cake

This Blood Orange Blueberry Bundt Cake is absolutely incredible! Vegan, beautiful and sure to impress your loved ones.

This post may contain affiliate links

Good morning my friends! I took the day off posting on Instagram so that I could create and create what I did. I don’t often give myself days off but when I do it’s akin to taking a big gulp of fresh air. Who else can relate?? I have fallen in love with all things BUNDT lately. I am so enamoured with the seemingly endless shapes and sizes available to people. I ordered a bundt pan in the heat of the first wave and it took forever to arrive. Baking as we all know has been a form of healing, meditation, joy, distraction, etc from the groundhog days we have all been experiencing so it’s no wonder I waited as long as I did for my fun pan.

Blood Orange season is almost over so I wanted one more crack at creating something with my favourite citrus. How can you not love them? The colours are just insanely beautiful! I adore how they differ from orange to orange also. So darn good! I have experimented with them quite a bit this season in salads, tofu, cakes and cookies. Methinks I have to blog out a few more before spring truly arrives!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOK
A Few Favourites

Join my mailing list!

Blood Orange Blueberry Bundt Cake

This Blood Orange Blueberry Bundt Cake is absolutely incredible! Vegan, beautiful and sure to impress your loved ones.
5 from 1 vote
Print Pin Rate
Servings: 1 cake
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Equipment

Ingredients

DRY INGREDIENTS

  • 1⅓ cup gluten-free flour blend
  • 1⅓ cup almond flour
  • ⅓ cup coconut flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ginger
  • ½ tsp fine sea salt

WET INGREDIENTS

  • 2 flax eggs (or 2 eggs) (2 tbsp ground flax +5 tbsp warm water)
  • ¾ cup coconut sugar
  • 1 cup greek yogurt (vegan yogurt works too)
  • ½ cup blood orange juice
  • zest of 1 blood orange
  • ¼ cup olive oil
  • 1 tsp vanilla
  • 1 cup blueberries fresh

GLAZE INGREDIENTS

  • 1 cup sugar organic, powdered
  • juice of 1/2 blood orange (about 2 tbsp)
US Customary - Metric

Instructions

  • Preheat the oven to 350. Spray or grease the bundt pan well and set aside. Whisk flax and water together and set aside to gel.
  • In a large bowl whisk dry ingredients.
  • In a separate bowl whisk sugar, kefir, oil, orange juice and vanilla together well. Add in eggs (or flax eggs) and whisk to combine. Add wet to dry folding in mixture until no flour remains. Batter may appear quite thick. Thats ok!! Add in zest and blueberries and gently mix. Transfer batter to prepared bundt pan, smoothing it out with an offset spatula. Place in the oven on the middle rack for 45 minutes. Check for doneness with a toothpick. Leave bundt cake in the pan for 10 minutes and then turn out onto the cooling rack. Cool completely before glazing.
  • To make the glaze simply add sugar and juice together and whisk to combine. Pour over cooled cake and enjoy!

Nutrition

Serving: 1cake | Calories: 3573kcal | Carbohydrates: 525g | Protein: 80g | Fat: 150g | Saturated Fat: 19g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 42g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 3933mg | Potassium: 828mg | Fiber: 56g | Sugar: 324g | Vitamin A: 336IU | Vitamin C: 77mg | Calcium: 1425mg | Iron: 16mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

4 Responses

    1. Hey Emma, I have used Bobs gf all purpose AND Bobs gf baking flour. Both work well. Please note that Bob’s GF pastry flour (blue bag) has a thickening agent in it and WILL soak up alot of the liquid. Please don’t panic if you use that flour. The mixture will look very thick but I promise the texture once baked is perfect.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




SUBSCRIBE!

Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.