Rich, dark and intensely chocolate-y, this vegan Chocolate Orange Bundt cake is also whole-wheat and low-fat and it’s sweetened naturally with maple syrup. On top goes a decadent, gooey chocolate-orange glaze.
I had been craving — deeply, darkly, intensely craving — something chocolate-y. I woke up in the mornings thinking of a rich, moist chocolate cake drowning in frosting. I went to bed at night and dreamed of plates stacked high with fudgy vegan brownies. And in between all I wanted to do was dig my teeth into a fat, chunky, vegan chocolate chip cookie.
Exit to the real world. Which isn’t so bad, really, now that it contains this luscious, delicious, Chocolate Orange Bundt Cake with a Chocolate Orange Glaze.
My vegan Chocolate Orange Bundt Cake not only satisfied that intense craving, but it did not pinch my conscience. Not once. Because it’s made with whole-wheat, sweetened with maple syrup, and it is low, low, low in fat.
In fact, whoever coined the adage about having your cake and eating it too surely had something like this in mind.
The cake is so moist and so tender that no one will ever tell it’s low fat. Even better, it has that amazing combination of chocolate and orange. Now who in their right mind does not just love that? And the glaze is so simple yet so delicious.
This cake is a perfect treat for any little ‘uns you have around the house. Mine was so excited just by the sight of the sumptuous bundt, he asked for a slice, guzzled it up, then asked for another. Considering he isn’t a huge chocolate fan (yeah, really, one of those) that was quite a compliment to this cake.
Isn’t it time you fell in love?
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Vegan Chocolate Orange Bundt Cake (and it's whole wheat too!)
For the cake:
- 3 cups whole wheat pastry flour (can substitute with half whole wheat flour and half all-purpose flour)
- 1/2 cup unsweetened cocoa powder plus more for dusting the bundt pan
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1 1/2 cups maple syrup (can substitute with any unrefined sugar, like turbinado or coconut palm sugar)
- 2 cups freshly squeezed orange juice
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 2 tsp pure vanilla extract
For the chocolate-orange glaze:
- 1 cup confectioner's sugar
- 2 tbsp unsweetened cocoa powder
- 2-3 tbsp freshly squeezed orange juice
Make the cake:
- Prepare a bundt pan by spraying the sides and center tube with oil and dusting with cocoa powder. Preheat the oven to 350 degrees.
- Whisk together the flour, cocoa powder, baking soda, salt and cinnamon in a large mixing bowl.
- In another bowl, whisk together the maple syrup, orange juice, applesauce, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry and fold together until mixed thoroughly. Be sure to scrape the bottom and sides of the bowl to ensure you get all of the flour.
- Pour the batter evenly into the bundt cake pan.
- Bake for 40-45 minutes or until a toothpick inserted in the cake comes out clean.
- Let the cake stand 10 minutes on a rack, then unmold and continue cooling on the rack.
Make the glaze:
- In a bowl, mix the confectioner's sugar and cocoa powder. Add 2 tbsp of orange juice and whisk until it forms a smooth glaze. If it's too thick, add a little more orange juice.
- Pour the glaze over the cake. Decorate the cake, if you wish, with some orange zest.