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 and switch up your holiday dessert game!
- vegetable oil
- orange infused olive oil
- large eggs
- vanilla extract
- 1:1 gluten-free flour
- baking powder
- oat milk
- powdered sugar
See recipe card for quantities.
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
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
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.
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.
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!
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.
Looking for other recipes like this? Try these:
Orange Spiced Bundt 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
- 1 ½ cups powdered sugar
- 1-2 tablespoon oat milk
- 1 teaspoon vanilla extract
- 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.
- 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