Bouncy Orange Bundts

65 minutes • Two 9" Round Cakes

Orange you glad you didn't skip dessert? Indulge in the zesty delight of orange bundt cakes, a gluten-free treat that promises a burst of citrusy flavor with every bite. This baked beauty combines the tangy brightness of orange zest and juice with the sweetness of coconut sugar, all nestled within the creamy richness of Greek yogurt. Topped with a luscious orange glaze that blends cream cheese and orange juice, each slice of this bundt cake is moist, aromatic, and irresistibly delicious.

What you need

2 2/3 cups Vava Vanilla Dilettoso Mix
4 tbsp Orange zest from about 2 oranges
1 cup Coconut sugar
1 1/4 tsp Baking Powder
1 Cup Unsalted Butter, plus more for greasing the pan
4 Large eggs
1/2 cup Greek full fat yogurt (Sub. with sour cream)
1/4 cup Orange juice
1/2 cup Milk of choice
Easy Orange Glaze:
1/3 cup Cream cheese
1 tbsp Unsalted softened butter
3/4 cup Powdered sugar
3 tbsp Orange juice
2 tbsp Orange zest to decorate

Hot Hot Hot

How to do it

PRE-HEAT the oven to 350ºF. If using convection oven set it to 325ºF.
GREASE a 12-cup bundt cake pan with softened butter. Once the butter is evenly coating the pan, sprinkle flour all over, and shake the pan against your hands, to make sure the flour is evenly being incorporated and distributed all over the pan.
MAKE the orange sugar: zest the oranges and mix them with the coconut sugar, rubbing between your fingers. The sugar crystals will help the orange peel release the natural oils that have so much flavor and aroma. Set aside.
USE a medium bowl, to whisk together the Vava Vanilla Mix and baking soda. Set aside.
USE a large bowl, to beat the softened butter with an electric mixer on medium speed for 2 minutes. You can use a stand mixer or a hand held mixer.
ADD the orange sugar and beat again on medium-high speed for about 2 minutes, until the mixture is fluffy, and the butter is lightened in color.
ADD the eggs one at a time, mixing well until incorporated before adding the next egg.
ADD the full fat Greek yogurt (sub with sour cream) and orange juice and mix on low to combine.
START adding half of the Dilettoso Vava Vanilla Mix to the bowl and mix on low to combine. Once incorporated, add the milk at once and mix on low to combine.
ADD the baking powder and the remaining Dilettoso Vava Vanilla Mix; mix until just incorporated.
FINISH mixing with a spatula to prevent the batter from being over mixed, which can result in a dry cake.
POUR the batter in the prepared bundt pan and use a spatula to distribute it nice and evenly.
BAKE in the pre-heated oven for about 55 to 65 minutes. Baking time will vary depending on your oven. Convection ovens might bake faster. If the cake is browning too much but the inside isn’t cooked yet, cover with aluminum foil to help prevent the outsides of burning.
MAKE the orange Glaze: beat the cream cheese and butter with a mixer for 30 seconds, then add the powdered sugar and beat for another 30 seconds.
POUR the orange juice and mix to combine. Adjust the consistency of the glaze by adding more juice to thin it out, or adding more powdered sugar to make it thicker.
REMOVE the cake from the oven. To check the doneness: insert a toothpick at the center; if it comes out clean, your delicious cake is ready!
LET the cake cool down before 10 minutes, before pouring the orange glaze.
POUR the orange glaze, then sprinkle the orange zest on top of the cake.
SLICE and enjoy!

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