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.
Recipe by Fare Isle at https://fareisle.com/vegan-blood-orange-yogurt-cake/