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
*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
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.
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.