Blood orange season is sadly winding down. Who else loves these beautiful fruits?! The juice makes the prettiest pink glaze and its sweet tangy flavor is perfect in this super moist yogurt cake. Um, this cake is the closest thing to pound cake I’ve had yet. It’s dense and moist with a tight crumb. (Why are cake descriptors so weird, btw?) The crust turns this beautiful golden color with a slight crunch. Hopefully you can still find blood oranges where you are but if not, don’t fret. You can swap them with any other citrus fruit, lemons, limes, oranges, tangerines, grapefruit, all of them would be lovely with this cake. And you can always add poppy seeds too. I can’t wait to make this cake during strawberry season for strawberry shortcake.
I used my homemade soy yogurt, which you can find the recipe to here. If using store bought vegan yogurt, try to get one that does not have a lot of additives and thickeners. Coconut yogurt would be a good choice.
Thanks for waiting so long for this post. I wanted to put it on the blog back in February but we got sick with the flu literally right after I pulled the cake out of the oven. Sad to say it ended up being thrown out because we were in bed for days. It is definitely worth the wait though!
recipe after the jump…
Vegan Blood Orange Yogurt Cake
The beauty and flavor of blood oranges shine in this super moist yogurt cake. It’s like vegan pound cake! If you can’t find blood oranges switch it up with any kind of citrus fruit like lemons, grapefruit or oranges.
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 1-1/2 cups plain unsweetened non-dairy yogurt
- 1/2 cup coconut milk
- 1 cup olive oil or canola oil
- 4 tablespoons blood orange zest
- 1 tablespoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup blood orange juice
- Preheat oven to 350˚F. Grease and flour a standard bundt pan.
- Whisk together the flour, sugar, baking powder and salt in a mixing bowl.
- In a separate bowl whisk together yogurt, coconut milk, oil, orange zest and vanilla extract.
- Add wet mixture to dry mixture and stir together until just combined.
- Fill bundt pan with the cake batter and smooth top with a rubber spatula.
- Bake at 350˚F for 1 hour until cake is golden brown and a toothpick skewer inserted into center of cake comes out clean.
- Cool cake in pan for 10 minutes then use a butter knife to help loosen the cake away from the sides and center if necessary. Invert cake onto a cooling rack and lift off the pan. Cool cake to room temperature before glazing.
- Sift powdered sugar into a bowl and whisk in blood orange juice to make the glaze.
- When cake is completely cool drizzle glaze over the cake. Top with blood orange zest curls. Serve at room temperature. Enjoy!
Cake will keep covered at room temperature for several days.
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Prop Love: Wood and Brass knife by Four Leaf Wood Shop. Ceramic pourer and brass cake server by Facture Goods. Table linens by Nade Studio.