This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
This Vegan Orange Poppyseed Bundt Cake with Strawberry Glaze tastes just like spring! The bright citrus and sweet berries come together to create one delicious, fluffy dessert.
Hello friends, and welcome back to day TWO of #SpringSweetsWeek! Today, I made you this delicious Vegan Orange Poppyseed Cake with Strawberry Glaze, with some help from Adams Extracts and Deiss Kitchenware. This soft, fluffy cake is flavored with fresh orange juice, orange zest, vanilla extract, and poppyseeds. The glaze on top is made with fresh strawberries, and the whole deal is finished off with some fun candied orange peels! It's a simple dessert, but the flavors together are absolutely wonderful.
Have you guys ever made candied orange peels before? The process is super simple - just peel your orange (be sure to leave the bitter white pith behind), cut into thin strips, and cook in a simple syrup of water and white sugar. By using the Deiss Julienne Peeler, I was able to make my candied oranges in no time, since this handy tool peeled the orange AND cut the strips all in one! You can make these ahead of time and sprinkle them on desserts whenever you want.
The other sponsor spotlight for today is Adams Extracts! I love their products, as the flavors are strong and true and always add a special little something to my desserts. No cake is complete without some vanilla extract, and Adams Best worked perfectly in this orange poppyseed bundt cake! The final component of this dessert is the strawberry glaze on top, which seriously could not be easier. All I did was combine fresh strawberries and powdered sugar in a food processor, and that is it! I added a few drops of Adams all-natural red food coloring to boost the pink a bit, but it really couldn't be easier 🙂
As always, this #SpringSweetsWeek event is a group effort, so be sure to check out everyone's recipes for today!
Tuesday #SpringSweetsWeek Recipes
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- 6-Ingredient Mango-Coconut Bundt Cake by Palatable Pastime
- Baklava Cake for Passover by Kate's Recipe Box
- Blood Orange Cinnamon Rolls by Simply Inspired Meals
- Blueberry Flavored Coffee Ice Cream by Jen Around the World
- Blueberry Flower Tarts by Blogghetti
- Brownie Batter Mocha Bundt Cake by Sweet Beginnings
- Chocolate Mousse Cake by Family Around the Table
- Coffee Caramel Sauce by Karen's Kitchen Stories
- Deep Chocolate Mint Snack Cake by A Day in the Life on the Farm
- Greek Yogurt Tangerine Cake by Shockingly Delicious
- Lemon Pizzelles by Jolene's Recipe Journal
- Lemon Poppy Seed Loaf with Glaze by Strawberry Blondie Kitchen
- Pecan Scones by A Kitchen Hoor's Adventures
- Pink Champagne Cupcakes by Cookaholic Wife
- Strawberry Pie Bars by Hezzi-D's Books and Cooks
- Strawberry Pudding by Cindy's Recipes and Writings
- Vegan Orange Poppyseed Bundt Cake with Strawberry Icing by The Baking Fairy
You guys need to try this delicious vegan orange poppyseed bundt cake! It is so fluffy, soft, and seriously tastes like spring. The orange + strawberry combo is a total winner!
Recipes for #SpringSweetsWeek
- Monday: Vegan Turtle Layer Cake
- Tuesday: Vegan Orange Poppyseed Bundt Cake with Strawberry Icing
- Thursday: Raspberry Almond Cold Brew Latte
- Friday: Vegan Lemon Berry Sweet Rolls
vegan orange poppyseed bundt cake with strawberry glaze
Ingredients
- *for the cake*
- 2 tablespoon ground flaxseed + 6 tablespoon water
- 1 cup granulated sugar
- 1¾ cup all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- zest of 1 orange
- ¼ cup vegan butter at room temperature
- ⅓ cup nondairy yogurt {I used Silk soy yogurt}
- ¼ cup vegetable oil
- 1 tablespoon Adams Best vanilla extract
- ¼ cup poppyseeds
- ⅓ cup nondairy milk
- ⅓ cup fresh orange juice
- *for the candied orange peels*
- ½ cup granulated white sugar
- ½ cup water
- peels from 1 orange
- *for the frosting*
- ¼ cup fresh strawberries
- 2 cups powdered sugar {more or less as needed}
- 1-2 drops of red/pink food coloring {optional}
Instructions
- To make the cake, first preheat oven to 350F and spray a bundt pan very well with nonstick baking spray.
- In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, sugar and orange zest.
- Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.
- In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, vanilla extract, and poppyseeds and add them to the dry ingredients. Mix until combined.
- Finally, pour in the unsweetened nondairy milk and orange juice, and beat on medium-low until smooth and creamy.
- Pour batter into prepared pan and bake for 40-45 minutes, until cake is set in the center and a toothpick comes out clean.
- While the cake bakes, make the candied orange peels. In a small nonstick pot, combine the water and sugar. Heat to medium-low, and allow the sugar to dissolve. Peel your orange using the Deiss peeler, and add the thin strips to your syrup mixture.
- Cook, stirring occasionally, for 10-15 minutes. The orange peels will start to look translucent as they cook and soak up the sugar.
- Remove the peels from the syrup and arrange on some wax paper or parchment paper to set. Save the orange syrup for another recipe.
- Finally, make the strawberry glaze. Rinse your strawberries, trim off the green tops, and cut into pieces. Add to your food processor (a mini processor works great for this), and pulse until smooth. Add in the powdered sugar ¼ cup at a time until a thick glaze forms. I find it helpful to make the glazer thicker than I *think* it should be - this ensures it's actually the right consistency! Add in a few drops of red/pink food coloring if desired.
- When the cake is ready, let it cool for a few minutes in the pan, then flip onto a plate to finish cooling. After the cake has cooled off, top it with the strawberry glaze and garnish with the candied orange peels. Enjoy!
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