Blueberry Orange Bundt w/ Vanilla Glaze + Ganache

By Ashley | Cake

Jun 01

Retro cakes have made a comeback, so thought it was time to invest in a bundt pan! Also, when I spotted a purple bundt – I knew it was meant to be. Bundt cake making was clearly destined to happen in my kitchen 😉

Can we take a moment to talk about the blueberry orange combo?? It is a good idea or is it a reallyyyy goooood idea??? Whip up this cake and then answer that for me 😉


Also – this cake proves that glaze > frosting! Argue if you must but a sweet moist, blueberry-studded cake needs little more than a vanilla glaze to be complete. This glaze is also exceptionally photogenic + Instagram-worthy if you ask me!

And pouring warm coconut butter over a tall ring-shaped cake is FUN. 

So hurry and bake this beauty before the temps get too hot to even consider turning your oven on. And in that case, you may want to stash a few pieces of this dessert in the freezer for emergency situations later in the summer 😉

Blueberry Orange Bundt w/ Vanilla Glaze + Ganache

Cake Batter:

  • 2 tbsp fresh orange juice
  • 1/2 cup unsweetened applesauce
  • 6 drops orange vitality oil *
  • 1 cup maple syrup 
  • ¼ cup neutral oil (I like avocado oil)
  • 1 tsp almond or 2 tsp vanilla extract
  • 1 1/2 c GF flour blend
  • 1/2 c almond flour
  • 1/2 c oat flour
  • 1 tbsp coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • For folding in: 1 c blueberries tossed in 1 tbsp oat flour

*If you don’t have this oil, replace half the applesauce with 1/4 c orange juice and reduce the maple by 2 tbsp.

Glaze: 1/3 c coconut butter, 1/3 c non-dairy milk, a few drops vanilla stevia, 1/4-1/2 tsp spirulina powder

Drizzle: 2 tbsp Cacao powder, 3 tbsp nut milk, 2-3 tsp maple syrup OR 1 oz dark chocolate melted with 1-2 tbsp non-dairy milk

Method: 

Combine the orange juice, neutral oil, honey applesauce, orange oil, maple syrup and vanilla/almond extract and whisk well. 

In a separate bowl, combine the remaining ingredients, expect for the berries.

Stir the wet into the dry – batter will be slightly lumpy. Then gently fold in the berries.

Transfer to a lightly greased bundt pan.

Bake at 350 degrees, 40-45 minutes, or until the edges are golden and the top springs back when touched.

Cool completely before inverting. Top with glaze and pecan, ganache + desired garnishes.

Store refrigerated.

For the glaze:

Heat the milk until simmering.

Add the remaining ingredients and whisk until melted and creamy.

Glaze cake while glaze is warm. Drizzle with ganache.

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