I’m such a cake lover, but I’ll admit I don’t make them nearly as frequently as I should. I think there’s something about bundt cakes in particular. I just think they’re so beautiful and fancy-looking without any extra effort. This Vegan Spiced Orange Bundt Cake is citrusy, rich, a bit bold, and infused with sweet black tea simple syrup. It’s also topped off with a perfect vegan cream cheese icing.
This spice cake recipe has three main flavors that all work so well together. They are:
- Black Tea
- Spices, like ginger and cinnamon
These flavors were actually inspired by a black tea that I get from Trader Joe’s during the wintertime called the Winter Wake Up Tea. This tea is only for sale in the winter but since it’s starting to get chilling I thought I’d recreate the same flavors in cake form.
To make this recipe you’ll need a bundt pan. I picked up one from Marshalls, but you could also order one online. If you don’t have a bundt pan, no problem! You could make this in an angel food cake pan, or a regular circular cake pan. If using a regular cake pan, you’ll want to keep an eye on the cake while it bakes, as it probably will require a slightly different bake time.
The purpose and design of a bundt pan is actually to help the cake bake more evenly and faster. The flutes on the sides and the hole in the middle help distribute heat, plus they’re really pretty once baked.
prepping the bundt pan
A few tips before getting started. A key step in making a bundt cake is flouring and greasing your pan, even if your pan is nonstick!
You’ll want to spread some melted vegan butter all over the inside of your pan, making sure to get it in all the nooks and crannies. Then you’ll sprinkle about 1/4 cup of flour into the pan, jiggling and turning the pan until all the surfaces are covered.
Because of all the flutes on the bundt pan, greasing and flouring your pan is a really important step so your cake releases easily after being baked!
Another tip, the batter for this cake is very thick. When you fill up your pan, you’ll want to make sure it’s about 1/3 to 1/2 of the way full with batter. The pan may not look very full, but the cake actually rises a good amount.
black tea simple syrup
How do you keep the orange bundt cake moist? A traditional way people keep bundt cakes moist is by pouring a simple syrup onto them. Not all recipes call for this, but I think the simple syrup makes a big difference in the cake’s texture. The simple syrup soaks through the baked cake and also adds some extra sweetness and flavor. In this recipe, I’m infusing the simple syrup with black tea for added richness.
The key to achieving a nice thick, even, drippy glaze is waiting a good amount of time before pouring it on the cake. I let my cake cool for about 2 hours before glazing it.
If you pour the glaze on too soon, it will melt and seep into the cake instead of forming a thick layer on the top.
You can also top the cake with additional orange zest (highly recommend!) for an extra punch of orange flavor with each bite.
This orange spice bundt cake is:
- Robust & Bold
- Fluffy & Fragrant
- Citrusy with just the right amount of spice!
let’s dig in
This Vegan Spiced Orange Bundt Cake would make the perfect dessert to bring to a Thanksgiving or Christmas dinner. (Although it would be delicious to make year-round too!) This delectable and rich cake can be stored at room temperature for 3 days or in the fridge for up to 5 days. You could also wrap up the slices tightly and store it in the freezer for a few months.
Looking for some more fun sweets?
- Vegan Brown Sugar Baked Grapefruit Donuts
- Vegan Pumpkin Pie Cream Cheese Danish
- Classic Vegan Apple Pie
- Strawberry Crunch Cake
Did you make this recipe? I’d love to know! Leave a rating and comment below!
- ½ cup coconut oil, melted
- 2 tbsp vegan butter, melted
- ¼ cup non-dairy sweetened yogurt
- 1 ½ cup granulated sugar
- 2 tbsp orange zest
- 3 flax eggs, 3 tbsp ground flaxseed mixed with 9 tbsp water
- 1/2 tsp salt
- 2 tsp baking powder
- 2 cups all-purpose flour
- ½ cup gluten-free flour blend
- 2 tbsp cinnamon
- ¼ tsp ground clove
- ½ tsp black tea leaves
- ¼ cup orange juice
- ½ cup strong brewed black tea
- 2 tsp vanilla
Black Tea Orange Simple Syrup
- ½ cup coconut sugar
- ½ cup strong brewed black tea
- 1 tsp orange juice
- 1 tsp vanilla extract
Cream Cheese Glaze
- 1 cup powdered sugar
- 3 tbsp vegan cream cheese, softened
- 1 tsp orange juice
- Preheat the oven to 350 F.
- Grease and flour your bundt pan with oil or melted vegan butter.
- In a large bowl combine the coconut oil, melted vegan butter, non-dairy yogurt, sugar, orange zest, flax eggs, and salt.
- In the same bowl on top of the liquid mixture, sift the flour, baking powder, cinnamon, clove, and tea leaves with a fork.
- Add the orange juice, black tea, and vanilla and mix the wet and the dry ingredients until just combined. It should form a thick batter.
- Pour the mixture into the bundt pan, spreading out the top so it’s even. Knock the pan a few times on the counter to make sure there are no air bubbles and that the mixture is evenly distributed.
- Bake the cake for 45-50 minutes.
- In the meantime, make the black tea simple syrup by adding the sugar, strong brewed black tea, and orange juice to a small saucepan. Heat on medium-low until the mixture comes to a simmer. Once the mixture simmers, remove from the heat and let cool.
- Make the cream cheese glaze by combing the powdered sugar, cream cheese, and orange juice in a medium-sized bowl. The mixture should be pourable yet thick. Set aside until the cake is cooled.
- Once the cake is done baking, remove it from the oven. Brush ¼ of the simple syrup mixture onto the top of the cake.
- Let it cool for 15 minutes in the bundt pan and then flip it upside down onto a cooling rack. Brush the remaining simple syrup onto the underside of the cake.
- Let the cake completely cool for 2 hours.
- Ice the cake by pouring the glaze on the top once cool.
Nutrition Information:Yield: 9
Amount Per Serving: Calories: 285Total Fat: 15gProtein: 5g
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