The other day I scored a pretty sweet deal on some blood oranges. Yes, they are going out of season, but I will continue buying them to the last because they are seriously the best oranges EVER :). And the best oranges ever naturally make the best desserts -- this gluten-free, vegan, and refined sugar-free blood orange bundt cake with salted chocolate ganache is no exception. Actually, I'm pretty sure this is one of my best cakes to date -- not exaggerating in the least.
I was actually planning on sharing a different recipe today altogether, but those blood oranges in the fridge were begging to be used, so I decided to make room for some kitchen time first. After making this, I just had to share straight away though. It was so good that I literally finished making it, took some photos, ate a slice {or two...} and ran to the computer to share the recipe because I just didn't think this should wait.
This is a serious chocolate orange lovers' cake. It's moist. It's spongy. It has a wonderful flavor balance. It's amazing with a cup of coffee or tea. It's a stop everything you're doing and go make this cake kind of a dessert. Are you still here? Go get some blood oranges and get started. Promise -- you'll enjoy it to the last morsel.
Oh, just a quick note -- do pick good quality blood oranges. The smaller kind with a thin rind work best. They have the best flavor, color, and the peel has a very mild flavor that's actually quite pleasant. If you can't find blood oranges, use regular. It'll still be a great cake. But blood oranges make this bundt cake extra special ;).
Blood Orange Bundt Cake with Salted Chocolate Ganache
A moist, spongy bundt cake for serious chocolate orange lovers. {Gluten-Free, Vegan, Refined Sugar-Free}
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 bundt cake
- Category: Cake
- Method: Baked
- Cuisine: Dessert
Ingredients
Wet:
- ⅓ cup blood orange juice
- 1 cup unsweetened applesauce {if you have pulp from juicing the oranges, use as much of it as you've got + applesauce to make up a cup in total}
- 1½ cups maple syrup {or agave, brown rice syrup, etc.}
- ¼ cup olive oil
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 1 tbsp lemon juice
Dry:
- 1 cup brown rice flour
- ¾ cup tapioca starch
- ½ cup sweet rice flour {aka glutinous rice flour/moci/mochico flour}
- ¾ tsp guar gum
- 1 tbsp cinnamon
- 1 tbsp cocoa powder
- ⅛ tsp of each of the following: nutmeg, cloves, cardamom
- dash of salt
- 1 tsp baking soda
Fold-Ins:
- 1 coarsely chopped blood orange {or more to taste}, peel included {if your orange peel is very thick and bitter, then only use a little and discard the rest, but including some or all adds a better flavor}
Salted Chocolate Ganache:
- ¾ cup chocolate chips or chopped chocolate bar of your choice
- 2-3 tablespoon coconut oil or non-dairy butter
- ¼ tsp coarse sea salt {or exclude if your butter is salted}
- 1 tsp pure vanilla extract
- ½ tbsp maple syrup {or agave, brown rice syrup, etc.}
Instructions
- Preheat oven to 350F. Grease a non-stick bundt cake pan and set aside.
- Mix all wet ingredients in a mixing bowl. Add in dry ingredients and mix everything thoroughly. Quickly add in the fold-in chopped orange, mix through, and immediately transfer the cake batter into the bundt pan. Make sure it is distributed evenly.
- Bake in a pre-heated oven for approximately 55 minutes, or until a skewer inserted down the center comes out dry. Remove from oven and cool on a wire rack. Once cool to the touch, place the cake in the fridge for about 15 minutes to chill externally {this will help the chocolate topping set faster}.
- To prepare the chocolate topping, melt the chocolate, then stir in the rest of the ingredients until smooth. Pour or drizzle over chilled cake as desired. Serve immediately, or can place in the fridge for about 15 minutes for the chocolate topping to harden more. Enjoy!
Notes
*I used a 250ml measuring cup for this recipe.
Lisa Stapleton says
This looks fantastic.
Is it possible to freeze the cake part so I could make it in advance of a celebration?
Thank you
Lisa
Audrey says
Hi Lisa. You know, I haven't had a chance to test this cake out frozen. Sorry. I suspect it should freeze fine, but it's hard to say until tested honestly. If you give it a try, let me know how it works out.
Lejla says
This cake looks amazingly delicious as each of your special sweets. I have tried many of your recipes and cannot wait to try this one as well. But I am not sure whether I can find sweet rice flour. What would be substitute for that? Is it ok to put the whole amount of brown rice flour? And also, is it possible to replace guar gum with xanthan gum?
Audrey says
Hi Leijla. Xantham gum instead of guar is not a problem.
Sweet rice flour -- if you have a grocery store with an Asian food aisle, sometimes they carry it there. It's usually only a few $, so pretty inexpensive. It adds bounce and softness to the texture of the cake. If you use all rice, it'll come out a bit different for that reason. You can still give that a try though. But for best results I recommend finding sweet rice flour.
Yolanda says
Hello,
Do you have any recommendations for substitutions for Brown rice flour and tapioca starch?
Would all purpose flour or oat flour work?
Would cornstarch work?
I can't wait to try this recipe!
Audrey says
Hello Yolanda,
You can try substituting oat flour for the rice, and cornstarch for the tapioca. I haven't tried it, but I don't foresee you having any issues there. Enjoy it! :)
Thalia @ butter and brioche says
YUM. This bundt cake looks amazing.. especially all that dripping salted chocolate ganache!
Audrey says
Thanks Thalia -- that dripping salted chocolate completes the cake like nothing else!
Alice / MAH says
Oh, this cake looks amazing! I love blood oranges and I think I'll have to make this while I can still get them. :)
Audrey says
Thanks so much, Alice. Definitely grab 'em while you can :) They're so good!
Joanne (JoMakesStuff) says
Just wanted to say that the rosewater pistachio was a hit! I loved snacking on it every single day. In order to make this delicious bundt cake, I'll need to pick up some ingredients from the supermarket. If I can no longer find blood oranges as it's end of season for them, I may just use another citrus fruit. Either way, I'm going to be making this soon.
Audrey says
Thank you Joanne -- so happy you liked the pistachio rose water cake. Yours turned out beautiful.
I think another citrus will definitely work for this cake btw -- another good orange, like cara cara, would be a good sub, though I'd love to see what you choose to use :) I'd just caution that I'd only leave the rind in if it tastes good on its own, otherwise, you may want to peel the citrus. Enjoy it!
Joanne (JoMakesStuff) says
Guess what's baking in my kitchen at the moment? I was able to find some blood oranges at the market and set to work tonight. I made some minor adjustments (i.e. date syrup instead of maple syrup - xanthan gum instead of guar gum ). I haven't tasted the cake yet as it's currently baking. I also decided to throw in a half cup of carob chips into the batter instead of the chocolate drizzle (it's so pretty and impressive!!) on top as I have no liquid sweetener in stock at the moment. Maybe tomorrow...
Audrey says
Oh, that's amazing, Joanne. That's quite a few changes, but they all sound awesome! I love that you're working with what you've got :) -- most especially that date syrup -- I think you've convinced me to go ahead and buy it just to see what it's like :) . Can't wait to hear how the cake works out for you.
Joanne (JoMakesStuff) says
I must say that the blood orange bundt cake was amazing!!! Only a quarter of it remaining. I had 3 pieces today, my husband had 2 pieces and I also gave a few pieces away to family. The blood orange was so pronounced both in flavour and aroma! I ended up not drizzling the chocolate ganache on top - not because I didn't want to but because I didn't get a chance to pick up more date syrup or maple syrup to add to it. Speaking of date syrup, I strongly urge you to give it a try. It's become my go-to for sweetening things. The best part is licking the spoon! :-)
Elise @frugalfarmwife.com says
That looks amazing! I've never actually tried blood oranges before, but you make them sound amazing!
Audrey says
Elise, blood oranges are simply the best. If you can find them, I highly recommend trying some. They have a wonderful flavor and the prettiest color ♥
Amanda Paa says
wowza, you are a baking genius! this orange cake looks so so moist. and to hear you say it's one of your best means it truly is. i bet the ganache would be great on a lot of desserts too!
Audrey says
Thanks Amanda! I indeed love using this ganache in many recipes and it went really well with this cake.
Sharon @ What The Fork Food Blog says
I bet the chocolate ganache tastes fabulous with the blood orange! I've been meaning to make something with blood oranges before they disappear from the store... time to get on that!
Audrey says
Yes, you should, Sharon. I'd love to see what you'd make with them :)
Alyssa @ Simply Quinoa says
This sounds absolutely heavenly! We've just started getting blood oranges in our store, so I'll definitely be saving this to make for later. And your photos are simply stunning!
Audrey says
Thanks Alyssa -- yay on the blood oranges! Enjoy them. I grab some every chance I get while they're in season...
Paula says
I love all things orange and chocolate and am always looking for a reason to use my bundt pan, I need to make this cake!
Audrey says
Thanks, Paula! :) Chocolate and orange are amazing together ♥
Sheena @ Tea and Biscuits says
What a fabulous looking cake, wow! I'm going to share it with my friend who can't eat eggs, she'll love it! :)
Audrey says
Thank Sheena. I hope your friend enjoys it :)
Medha @ Whisk & Shout says
I use applesauce in my vegan cakes, too! Just got a bundt pan and this recipe is looking verrrry tempting :) Delish!
Audrey says
Applesauce in cakes is one of my favorites, Medha!
Mike Huiwitz says
Oh my. That cake looks really good.
Audrey says
Thanks, Mike! :)
jules says
I love that you stirred in chunks of blood orange with the peel - gorgeous and great texture! Thanks for more great recipe inspiration!
~jules
Audrey says
The peel on these oranges can taste pretty good -- it adds so much flavor {and nutrition} to the cake. Plus, nerdy fact of the day -- did you know that most of the vitamin c in an orange is actually found in the peel and pith? :)
Melissa @ Vegan Does It says
Looks beautiful and of course anything with chocolate must taste delicious!
Audrey says
Thanks so much, Melissa :) And agreed on the chocolate in anything ;)
Harriet Emily says
Wowwwww!!! This looks amazing! Chocolate and orange is one of my favourite flavour combinations, there's just something so great about the slight fruitiness it gives to chocolate. This cake sounds so delicious, and I love the bundt shape, they always give such a delicate look, I love it!
Audrey says
Thank you! Now I just wish I could find a small bundt pan, because things can only look more amazing in mini cake form ;) And I love chocolate and citrus together ♥
Natalie @ Feasting on Fruit says
Speaking of unusual flavor combos, orange and chocolate is one that took me a long time to try. As is salt and chocolate really. But now I'm a believer, they are all wonderful together! I love that you used the pieces of orange in the cake rather than just zesting and juicing and wasting the rest :)
Audrey says
I couldn't resist using whole blood oranges -- it adds a lot to the flavor, and you're right -- a lot less work too ;). Terry's chocolate orange used to be one of my favorite chocolates. It's too bad my husband doesn't like chocolate & orange together, otherwise I'd be making things like this a lot more often -- or maybe it's a good thing... {could turn into another pistachio situation ;) }.
Audrey says
And I love salt in most my desserts. It improves nearly everything :)