Blood Orange Blueberry Bundt Cake
This Blood Orange Blueberry Bundt Cake is absolutely incredible! Vegan, beautiful and sure to impress your loved ones.
Equipment
- bundt mould
- oven
- hand mixer
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 (2 tbsp ground flax +5 tbsp warm water)
- ¾ cup coconut sugar
- 1 cup coconut kefir (vegan sour cream would work too)
- ½ cup blood orange juice
- zest of 1 blood orange
- ¼ cup olive oil
- 1 tsp vanilla
- 1 cup fresh blueberries
GLAZE INGREDIENTS
- 1 cup organic powdered sugar
- juice of 1/2 blood orange (about 2 tbsp)
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 flax egg and stir to combine. Add wet to dry folding in mixture until no flour remains. Add in zest and blueberries and gently mix. Scrape mixture into prepared bundt pan. 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. Use an electric hand mixer to whip together. Pour over cooled cake and enjoy immediately!