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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
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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.