Vegan Mimosa Bundt Cake
Hello & Happy Thursday!
With the warmer temps I’m always crave fruit forward concepts with it be savory or sweet. While I don’t do a lot of mimosa’s, but I do love the flavor profile that champagne gives desserts! it’s just a hint, but adds a flavor dimension that just keeps me coming back for more. In the midst of brainstorming for another bundt cake concept, but also something that caters to brunch, this dessert popped into my head.
Why bundt cakes?
I love a good bunt cake as it’s just so effortless. It gives a crisp outer edge, will hold together where cake texture can vary, and you don’t have to do the tedious task of full on icing a cake and loading it up with more sugar. It’s such a blessing to simply layer it all in a mold, and top with icing if needed to curb the added sugar to desserts.
What’s fab about this cake is, everything! It has a rich orange flavor, notes of champagne, its buttery soft, low on the added sugar (you can opt out of the icing for even less sugar), is perf for warm weather months, perf for brunch, and pairs seamlessly with a mimosa!
If you’re looking for fresh modern vegan desserts, you’ll love this vegan Mimosa Cake!
Why this recipe rocks:
Perf for brunch
Eat Drink Shrink
Yields 8-10 slices
15 minPrep Time
30 minCook Time
45 minTotal Time
- 3 cups - flour
- 2 tablespoons of flour (optional)
- 3/4 cup maple syrup
- 1 1/2 teaspoons baking powder
- 1 tsp orange extract (optional)
- 1 tsp vanilla extract
- 1 1/2 tbsps orange zest
- 1 tbsp orange blossom water (optional)
- 3/4 teaspoon salt
- 4 Follow Your Heart vegan eggs combine with 1/2 almond milk or water
- 3/4 cup oil
- 1 cup champagne
- 2 cups organic powdered sugar
- 2 tbsp champagne
- 2 tsp orange zest
- Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with the 1 tablespoon of oil. Dust with the flour. (optional)
- Whisk the flour, orange zest, baking powder, and salt together in a large bowl. Add the vegan eggs, oil, champagne and vanilla extract, blossom water, and mix with in a standing or hand mixer on medium speed until smooth, about 2 minutes.
- Pour the batter into the pan. Bake until the cake is lightly browned and springs bake when gingerly pressed with a finger, 30 to 40 minutes.
- Cool on a wire rack for 15 minutes. Remove from the pan, place back on the rack, and cool completely before frosting.
- Make the glaze: combine the powdered sugar and champagne, add the zest and whisk until smooth. Modify if need to achieve the desired consistency. Garnish with orange zest. Glaze should cling to the cake, if too runny simply allow the icing to set for 10 minutes.