This orange spiced bundt cake pairs perfectly with a cup of coffee or tea. It's bursting with orange flavor, from heart-healthy orange infused oilve oil, with just the right amount of spice. You can make this ahead of time and store in the freezer for a surprise visit from friends, or an impromptu late-night snack.
Make this cake for Thanksgiving or Christmas and switch up your holiday dessert game!
Oh, and just because this is a great holiday dessert, it doesn't mean you can't enjoy it year-round. It's great after all kinds of main dishes, from classic pot roast to this ground chicken stirfry. The cake's citrus and spices make it perfect with almost any main course.
Jump to:
Ingredients
- vegetable oil
- orange infused olive oil
- sugar
- large eggs
- vanilla extract
- 1:1 gluten-free flour
- baking powder
- salt
- cinnamon
- clove
- oat milk
- powdered sugar
See recipe card for quantities.
Substitutions
You can change the flavor and seasonality of this cake by substituting your favorite citrus fruit, and omitting the spices. This cake can also be made with all purpose flour and dairy milk for a more traditional bundt cake.
- Gluten-free flour - substitute regular all-purpose flour at a 1:1 ratio
- Milk - use dairy milk or almond milk
- Orange - substitute ¼ c lemon, lime, blood orange, or grapefruit juice for the infused oil, increase vegetable oil by 2 TBS, and add 1 TBS zest
- Spices - omit the spices completely for an all-season cake, or add your favorite ground tea, like Earl grey, for an interesting flavor combination
Variations
This orange spiced Bundt cake recipe is very versatile, so make it your own!
- Chocolate - substitute ¼ cup of the flour for cocoa powder, omit the spices and infused oil, increase vegetable oil to 4 TBS, and add 1 ounce of melted chocolate to the icing
- Orange Matcha - omit the spices and add 2 TBS matcha powder to the batter, and 1 TBS matcha powder to the icing
- Orange Chocolate chip - omit the spices and add ½ c of your favorite chocolate chips to the batter
Equipment
A Bundt cake pan is recommended, but this recipe will also make 2 8-inch rounds, or 1 13x9 cake. Decrease the baking time to 24-28 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Storage
Do not store unbaked cake batter. Cake will keep in an airtight container in the fridge for 7 days, and in the freezer, wrapped in plastic wrap, then foil, and placed in a freezer bag for up to 3 months.
Top tip
Always rotate your baked goods 180 degrees halfway through cooking to promote even cooking, and place cake pan(s) on a baking sheet lined with a silicone mat to prevent messes and make rotating and removing the cake from the oven a breeze!
FAQ
Yes, as long as the gluten-free flour is labled as 1:1, as most are, you may freely substitute all purpose flour for the gluten-free flour.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Orange Spiced Bundt Cake
Ingredients
Cake
- ¾ cup and 2 tablespoon vegetable oil
- 2 tablespoon orange infused olive oil
- 1 ½ cups sugar
- 4 large eggs room temp
- 1 tablespoon vanilla extract
- 3 cups + 2 tablespoon GF 1:1 flour I use Bobs Red Mill
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon clove
- 1 cup oat milk room temp
- Icing:
- 1 ½ cups powdered sugar
- 1-2 tablespoon oat milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350.
- With pastry brush, evenly coat bottom of Bundt pan with oil.
- In a large bowl, whisk together the oils, sugar, eggs and vanilla until combined.
- In another bowl, whisk together flour, baking powder, spices, and salt.
- Add ½ of the dry ingredients to the wet ingredients and stir until just combined.
- Next, add milk and stir until combined.
- Add the remaining dry ingredients and mix until combined.
- Pour into Bundt pan and bake for 50-55 minutes.
- Let cake cool for 5-7 mins, then invert onto a cooling rack. Once cake had cooled, pour icing over top and allow to dry.
Nutrition
Food safety
- Use caution when handling raw eggs, always thoroughly clean all surfaces that have touched raw eggs
- Always make sure baked goods are thoroughly cooked before eating
See more guidelines at USDA.gov.
Kasie Carlson says
Have you tried making this without the vegetable oil? When a recipe calls for vegetable oil, that usually implies a hydrogenated oil, which I try to avoid. I'm wondering if coconut or avocado oil would work instead of the "vegetable" oil? Please advise! Thanks!
Nicole Kendrick says
Hi, a solid olive olive oil would work!
Claudia-Cristina says
I baked this gluten free orange spiced bundt cake and it turned out moist, soft, and perfectly aromatic—the orange and spices are just right!
Jet says
I love gluten-free cake recipes! And yours is the first I saw that uses olive oil. I think that will add a subtle richness, making each bite moist and flavorful. Looking forward to making this soon!
Krystle Smith says
Absolutely loved making this! It went perfectly with my afternoon tea and everyone at home really enjoyed it. I'd definitely recommend this recipe to anyone looking for a tasty, gluten-free treat that feels cozy and a little festive!
Maggie says
My husband and I loved this!! Will be making again!
Nicole Kendrick says
SO happy to hear that!
Kimberly Kerr says
Can you use normal AP flour if you don't need it to be Gluten Free?
NKendrick says
Absolutely you can!